Name: Rainbow jelly cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 250 gram unsalted butter, softened; 1 cup (220g) caster sugar; 1 teaspoon vanilla bean paste; 3 eggs, lightly beaten; 2 cup (300g) self-raising flour, sifted; 1/2 cup (125ml) milk; 1 pinch salt; 1 80g packet raspberry jelly crystals; 1 80g packet pineapple jelly crystals; 1 80g packet blueberry jelly crystals; 2 cup (160g) dessicated coconut

Rainbow jelly cakes

A surprising and colourful alternative to cupcakes and biscuits, this treat combines your kids' favourite aspects of fluffy cakes and wobbly jelly into one dessert.

Makes 24 Item

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

Ingredients

250 gram unsalted butter, softened

1 cup (220g) caster sugar

1 teaspoon vanilla bean paste

3 eggs, lightly beaten

2 cup (300g) self-raising flour, sifted

1/2 cup (125ml) milk

1 pinch salt

1 80g packet raspberry jelly crystals

1 80g packet pineapple jelly crystals

1 80g packet blueberry jelly crystals

2 cup (160g) dessicated coconut

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease two 12-hole, round-based patty pans.

2.Beat butter, sugar and vanilla bean paste in a medium bowl with an electric mixer until pale and creamy. On a low speed, add beaten egg, a little at a time, alternating with a spoonful of flour. Gradually add milk, then the remaining flour and salt.

3.Spoon 1 tablespoon of batter into each of the patty cake holes; bake 10-12 minutes, or until firm to the touch and golden brown. Cool cakes in pan 2 minutes; turn out onto a wire rack to cool completely.

4.Meanwhile, make the jellies according to packet instructions in three separate bowls; refrigerate until jelly is set to consistency of unbeaten egg whites. Place half the coconut onto a wide, flat plate.

5.Dip each cake into one of the jellies, alternating the colours; toss in the coconut (replace with remaining coconut when necessary). Place on prepared tray. Refrigerate for 30 minutes to set.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories