Jelly Crystal Cake
A fun easy cake to make with children
Servings: 20 slices
Ingredients
Cake
- 125 grams softened butter (½ cup)
- ½ cup white sugar (100 grams)
- 1 packet your choice of flavoured jelly crystals (85 grams) Remove 1tbsp and keep for the icing.
- 2 eggs
- 1¾ cups self raising flour (262 grams)
- ½ cup milk (125 mls)
Icing
- 2 cups icing sugar (powdered sugar)
- 25 grams melted butter (2 Tbsp)
- 30 ml boiling water (2 Tbsp)
- 1 tbsp jelly crystals (taken from the box before folding into the cake)
Instructions
Cake
- Preheat the oven to 180℃ fanbake (350℉), and line a 27.5cm x 17.5cm (11 x7 inches) pan.
- Beat the softened butter and sugar until it is creamed and light in colour.
- Add the jelly crystals (minus 1 tbsp needed for the icing) and beat well.
- Next add the eggs one at a time. Making sure to scrape down the sides before each addition.
- Gently fold in the flour and milk in alternate batches using the slowest speed on your mixer or beaters.
- Pour in to your prepared pan and bake for 25 minutes (you can check the correct texture by touching the surface and the surface will spring back).
- Allow to cool for ten minutes before removing the cake from the pan and cooling on a wire rack.
- Once cool prepare the icing.
Icing
- Melt the remaining jelly crystals in the boiling water.
- In a small bowl place the icing sugar, melted butter, jelly water; and combine.
- Once smooth and a good consistency (add more boiling water if it is too thick) pour onto the cake and smooth the icing to the edges.
- Store the cake in an airtight container for 3-4 days.