So called because it’s colours resemble that of a Jelly Tip ice cream.

Ingredients:

Base:

• 100g butter
• 1/4 cup sugar
• 1 egg
• 1 1/4 cups flour
• 1 tsp baking powder
• 2 tsp cocoa
• raspberry jam (other berry jam can be used if you don’t have raspberry.

Topping:

• 100g butter
• 100g icing sugar
• 1 tsp gelatin
• 3 tbsp hot water

Chocolate Icing:

• 1 cup icing sugar
• 1 tsp butter
• 1/2 tsp vanilla essence
• boiling water

Method:

1. Preheat oven to 180°C
2. Cream the butter and sugar, then mix in the egg and the other ingredients.
3. Spread into a sponge-roll tin, and bake for 25 minutes.
4. While still hot, spread with raspberry jam.
5. Leave to cool.

Topping:

1. Cream butter and icing sugar. Dissolve the gelatin in hot water and add to the mixture. Using an electric beater, beat until thick and creamy.
2. Pour onto base, spreading if needed, and place in fridge to set.

Icing:

1. Once the topping is fully set, ice with chocolate icing.
2. Mix all the icing sugar, cocoa, butter, and vanilla essence with a very small amount of boiling water. Only add about half a teaspoon at a time, then beat. Repeat the process until the icing has reached the consistency desired.
3. Note that the icing never sets hard.

This article was provided by Ben Knowles – Editor / Operator @ The Upper Hutt Connection.

12/11/24