Strawberry Jelly Cake

Strawberry Jelly Cake

Submitted by Karyn Ryan

Ingredients

  • 230g Connacht Gold butter
  • 1 tsp vanilla extract
  • 230g self raising flour
  • 4 eggs
  • 2 tbsp corn flour
  • 3-4 tbsp connacht gold milk
  • 1 tsp baking powder
  • 150g caster sugar
  • 250 ml connacht gold cream
  • 1 packet strawberry jelly
  • 1 tub mascarpone cheese
  • 1 tub of fresh strawberrys

Strawberry Glaze

  • 250ml Water
  • 120g sugar
  • 3 tbsp jelly powder  (1 pkt of jelly powder)
  • 3-tbsp corn flour

Method

Preheat the oven to 180 C. Butter a  medium size glass dish

Make Sponge

  1. In a food processor mix flour, baking powder, cornflour, eggs, sugar and vanilla extract until you have a smooth batter, add milk until you have a dropping consistency.
  2. Pour into dish and bake for 25mins or until a skewer comes out clean.. leave to cool.
  3. Make jelly as directed on packet, poke holes in sponge with a fork or metal skewer and pour jelly over the sponge, it will soak through the holes of the sponge  (You don’t need to use all of the jelly).  Leave to set in fridge for 30-40 mins.
  4. Whip cream and mascarpone cheese together until thick, spread this over the top of cold sponge.
  5. Make strawberry glaze –  pour water, sugar, corn flour into a pot and heat until it boils and thickens, remove from heat and add 3 tbsp of jellypowder, cool and then add sliced strawberries… Pour this mixture over top of cake and put in fridge for at least 1 hour before serving.

Cut into squares

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