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Jelly Cake was a favourite dessert at Nanna Pat’s. There was the odd person fussy about passionfruit seeds in her cheesecake, or picky ones who avoided her apple pie all together, however, jelly cake was universally enjoyed.
The recipe is for 2 small sponge cakes OR a large fruit flan sponge cake
- 3 eggs (large eggs)
- 3/4 cup of sugar
- 1 cup self-raising flour
- 1 1/2 tablespoons of butter (must be butter, not margarine)
- 4 tablespoons of milk
- a few drops of vanilla
Beat the eggs and sugar together until the sugar has dissolved. The mixture should be light and fluffy. Gradually fold in the flour to the egg/sugar mix.
Place the butter and milk into a saucepan and bring to the boil. Add a few drops of vanilla to the milk mixture and gently fold through with the other ingredients.
Warm the cake tin or tins a little in the oven and spread with some butter. Pour the mixture into the tin or tins.
Cook for about 15 minutes at 180 degrees. Don’t open the oven before 15 minutes – the cake may go flat.
Leave the cakes in the tins to cool. You may need to use a plastic knife to gently move the cake from the edges to remove them.
Make a flavoured jelly of your choice and when the jelly is close to setting, place on top of the sponge. If the jelly is too runny, it may soak into the sponge. Some fruit can be added also, for added flavour and decoration. e.g. strawberries. Some fruits are not suitable as the jelly won’t set, check on the jelly package.
