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Post by SeaDragon on Nov 30, 2017 16:12:46 GMT 10
Jelly Cakes Recipe from The Cook and The Chef (ABC TV), Wednesday, 22 April 2009: Season 4 Episode 11
Ingredients: 4 eggs 1 cup caster sugar ½ cup cornflour 1 tablespoon plain flour 1 teaspoon cream of tartar ½ teaspoon bicarb of soda 200g shredded coconut
Jelly: 500g frozen raspberries 250ml water ¼ cup sugar 6 gelatine leaves
Method: Heat the oven to 180°C.
Beat the eggs and sugar for approximately 10 minutes (no longer than). Have the flour etc. sifted three times and fold into the egg mixture. Line a 22cm square tin with paper and place the sponge mixture into.
Cook in the oven approx 25 minutes and when cooked cool on a wire rack.
Once cake is cooled cut into 9 pieces and dip in the jelly which isn’t set and roll in shredded coconut.
Serve chilled.
Jelly: Allow raspberries to thaw and process in a food processor. Transfer to a fine sieve and work the berry pulp with a spatula until all juice is extracted and you are left with the seeds.
Add water and sugar and slightly warm in a saucepan.
Place gelatine leaves into cold water to soften and then squeeze out. Whisk the gelatine into the raspberry solution and then pour into a large bowl. Leave to start to set a little (approx 15 to 25 mins) dependent on heat of kitchen and then dip cakes into this.
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