Lemon Jelly Cake
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By Bethany Vaughan-Floyd
Lemon Jelly Cake
Serve cake with mock cream and coconut.
Updated at: Thu, 17 Aug 2023 07:39:07 GMT
Nutrition balance score
Unbalanced
Nutrition per serving
Calories2533.9 kcal (127%)
Total Fat156.7 g (224%)
Carbs260.4 g (100%)
Sugars111.7 g (124%)
Protein26.4 g (53%)
Sodium2338.8 mg (117%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Cake
Lemon Jelly
Mock Cream
Instructions
Cake
Step 1
Sift flour and sugar, rub in butter, and then add beaten egg. Combine.
Step 2
Spread dough in a greased lamington tin and bake at 180ºC until lightly browned.
Lemon Jelly
Step 3
Mix ingredients together in saucepan and cook until mixture thickens to a jelly-like consistency. Join this to cake while both the cake and jelly are hot.
Mock Cream
Step 4
With an electric mixer, beat butter, sugar and boiling water. Add a few drops of vanilla.
Step 5
Boil approx. ½ inch water in a small saucepan. Mix cornflour with a little cold water. Add to boiling water and cook for 1 minute. When cool- add to butter and sugar and beat.
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