Strawberry Jelly Poke Cake

8 Ingredients

Number of servings

470grams Green’s Traditional Moist Vanilla Cake
2 free range eggs
2/3 cup milk
60grams unsalted butter, softened
85grams Aeroplane Strawberry Flavoured Jelly
1 cup thickened cream
250grams strawberries, hulled, sliced
1/4 bunch mint, leaves picked

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Topped with fresh strawberries and mint leaves, this easy strawberry jelly poke cake is an elegant dessert fit for any celebration.

Method

Step 1 of 5

Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm square cake pan with baking paper, extending paper 5cm above edges on all sides.

Step 2 of 5

Using an electric stand mixer fitted with a paddle attachment, beat cake mix, eggs, milk and butter on low speed until combined. Increase speed to medium and beat for a further 2 minutes or until smooth. Pour batter into the prepared cake pan and bake for 40 minutes or until cake springs back in the centre when lightly touched. Set aside to cool.

Step 3 of 5

Meanwhile, empty jelly crystals into a heatproof jug. Add 1 cup boiling water and stir until dissolved. Add 100ml cold water and set aside at room temperature while cake is cooking and cooling or until jelly is syrupy.

Step 4 of 5

Using the end of a wooden spoon, press holes into cake, making sure you don’t touch the bottom. Spoon jelly mixture over cake. Chill for 4 hours or overnight until set.

Step 5 of 5

Empty icing sachet into a bowl. Add cream. Whisk until soft peaks form. Dollop and spread cream mixture over cake. Top with strawberries and mint. Serve.

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Difficulty