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–+ servings
Jelly Cakes

Delicious Jelly Cakes: A Sweet Taste of Nostalgia

Craft these delightful Jelly Cakes that evoke nostalgia with their pink sponge layers and creamy filling—perfect for any dessert table.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Australian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • ½ cup Butter Adds richness and moisture to the cake; substitute with margarine for a dairy-free version.
  • ½ cup Caster Sugar Provides sweetness and helps create a light texture; can replace with granulated sugar.
  • 2 Eggs, lightly beaten Essential for binding and structure; can use flax eggs as a vegan substitute.
  • 1 teaspoon Vanilla Extract Enhances flavor; swap for almond extract for a different taste.
  • 1½ cups Self-Raising Flour Gives structure and lift; replace with all-purpose flour plus baking powder.
  • ½ cup Milk, room temperature Adds moisture; can use almond milk or any non-dairy milk.
For the Jelly Coating
  • 85 g Raspberry Jelly Crystals Imparts flavor and color; can use other fruit-flavored jelly.
  • 1 cup Boiling Water Necessary for dissolving the jelly crystals.
  • 1 cup Cold Water Used to cool down the jelly mixture.
For the Filling
  • 1 cup Chantilly Cream Combines thickened cream, sugar, and vanilla; try whipped coconut cream for dairy-free.
  • ¾ cup Thickened Cream Serves as the base for chantilly cream.
  • 2 teaspoons Caster Sugar For flavoring the chantilly cream.
  • ¼ teaspoon Vanilla Extract For flavoring the chantilly cream.
For Coating
  • 1½ cups Desiccated Coconut Adds texture to the coating; unsweetened preferred.

Equipment

  • mixing bowls
  • Electric mixer
  • Patty pan tins
  • Spatula
  • Sharp Knife
  • Refrigerator

Method
 

Step-by-Step Instructions for Jelly Cakes
  1. Boil 1 cup of water. Dissolve raspberry jelly crystals in boiling water. Add 1 cup of cold water and refrigerate for 1-2 hours.
  2. Preheat oven to 350°F (180°C). Grease patty pan tins. Cream together ½ cup softened butter and ½ cup caster sugar until fluffy. Incorporate eggs and vanilla extract.
  3. In another bowl, whisk 1½ cups of self-raising flour and a pinch of salt. Alternately fold the flour mixture and ½ cup of milk into the creamed mixture until combined.
  4. Spoon batter into patty pans, filling three-quarters full. Bake for about 15 minutes until golden and a toothpick comes out clean. Cool cakes for 5-10 minutes and then on a wire rack.
  5. Trim any domed tops of the cakes with a sharp knife to create an even surface.
  6. Combine ¾ cup thickened cream, 2 teaspoons caster sugar, and ¼ teaspoon vanilla extract, then beat until stiff peaks form.
  7. Pipe a swirl of chantilly cream onto the flat side of one cake, then sandwich with another cake.
  8. Dip each sandwich into the jelly, allowing excess to drip off. Roll in desiccated coconut and set aside to let jelly set.
  9. Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 60mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Best enjoyed fresh after chilling; can be stored in the fridge for up to 2 days or frozen for up to 3 months.

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