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A perfect combination of vanilla cake, cream, raspberry jelly and coconut that taste so yum and makes you bake these jelly cakes over and over again!
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Classic Jelly Cakes
The delicious jelly cakes are small vanilla cakes sandwiched together with cream, coated in jelly and tossed in coconut.
These cakes are all-time loved old fashioned Australian desserts. Classic jelly cakes are round in shape and bake using gem iron. Nowadays, gem iron is difficult to find. So, these cakes can bake in a patty cake pan or muffin tray. The other alternative is to bake in a cake pan then cut it into squares like I am using in this recipe.
These jelly cakes or jello cakes are light, fluffy, tastes so yum and are perfect for any season.
Ingredients
Self-raising flour: 180 g (1 cup)
Butter: 100 g - Softened to room temperature. I use unsalted butter. The best is to keep outside at room temperature for half an hour before baking a cake.
Milk: 100 ml I prefer full cream milk as it provides good moisture and texture.
Sugar: 100 g
Eggs: 2 - Beat lightly to incorporate the air bubbles into it.
Vanilla extract: 1 teaspoon for vanilla cake, 1 teaspoon for frosting cream.
Raspberry Jelly crystals: 85 g (1 packet)
Thickened Cream: 100 ml - The thickened cream I am using contains 35 % fat content. Make sure whatever the cream you take must have at least 30 per cent milkfat to get the whipped cream out of it.
Icing sugar: 1 tablespoon
Desiccated coconut: sufficient quantity to roll jelly cakes.
How to make Jelly Cakes?
The jello cakes are easy but take a longer time to prepare. The hardest part of making these cakes is to know the perfect consistency of jelly for coating. It must be partly set to stick to the cake slices. If it does not half set, it will soak into the sponge, leaving the cake stained and soggy. If jelly is set completely, it is too late to stick to the slices.
The perfect consistency is when it is in a state of jelly but still stir-able.
I suggest you watch my Jelly Cakes video below to see all steps to make jelly cakes.
Let's go into detailed steps:
Step-1 Jelly preparation
Pour the raspberry jelly crystals into a bowl. Add hot water while stirring to dissolve the crystals, and then add in the cold water. Keep the jelly in the fridge until half set.
It takes almost 1- 2 hours. Keep in check continuously. The consistency of jelly plays a crucial role in jelly cakes. If the right consistency is not met, you will end up in either stained soggy or uncoated cakes.
Step-2 Vanilla Cake
To a large mixing bowl, combine the softened butter, sugar and vanilla with a spatula or electric mixer. Whisk in the eggs in batches.
Add milk and flour in batches. Gently stir together until just mixed. (as shown in pictures below)
Grease the baking tray and preheat the oven to 180 degree Celsius. Pour the batter into the greased tray. Bake it for 40-45 minutes.
Cool the cake completely before removing it from the tray.
Step-3 Cream preparation
It's easy to prepare cream using a beater. Just whip together all the ingredients like thickened cream, vanilla and icing sugar until the cream is thick.
But in this recipe, I whipped cream with a hand whisk. To make this whipped cream by hand, the foremost important thing to take care of is to keep the temperature of the whipped cream as low as possible.
For this I recommend you:
- To use a chilled bowl and chilled whisk by placing in the freezer for about an hour.
- Place the chilled bowl on the ice cubes while whisking the thickened cream.
In a chilled bowl, pour cream, vanilla and icing sugar. Whisk with a chilled whisk until cream starts to thicken up. Make sure to keep your chilled bowl on an ice cubes tray to avoid a risk of cream ending up with butter if its temperature is not maintained.
Step-4 Cake assembly
Remove the cake from the tin. I cut the cake into three equal parts by making two horizontal cuts. Spread the cream evenly on the second part of the cake, sandwich the first part on top of it and cut it into squares.
Cut the third part into equal pieces, spread the cream on half of the slices and sandwich the remaining slices on top of these. Now you should have one long and one short layer of cake sandwiched together with cream.
Again, cut into squares. (pictures below)
Coat the square cakes with raspberry jelly by dipping in them and then place the slices on a rack (dip one at a time).
Toss the jelly coated cakes in desiccated coconut. (see pictures below)
That's it! And here you go ....
Store in the fridge until you serve them.
Enjoy super tasty Jelly Cakes!
Storage
These fresh jelly cakes are best served on the day you prepare them because the jelly and cream can spoil quickly. Keep these cakes in the fridge and can store up to 1-2 days.
How many servings does the recipe make?
How many servings this recipe makes depends on how big you like to slice your cake pieces.
I cut big square slices of cake. It comes with around eight pieces of jelly cake slices.
Variations
- If you like varierty of flavours, choose different flavoured jelly for diffrenet occasion.
- If you are a cream lover, pipe whipped cream onto top of the cakes and enjoy!
- You can also add coconut while preparing the cake batter and skip the latter part of tossing in coconut.
Tips n tricks
- The right consistency of jelly should be thickened and viscous like egg whites.
- Jelly cakes do not stay longer than 2-3 days due to cream and jelly content. I strongly recommend consuming the same day it's been prepared.
- To save time, prepare the cake a day before, make a cream and jelly and also assemble the cake as you required it.
- I suggest you cut the cake into four equal parts. It will be easier to sandwich two layers with the other two.
I would love to know your thoughts about this easy jelly cake recipe!
Give it a try! Please leave a comment or share a picture on Instagram with the hashtag #tipsnrecipes to let me know how it goes!
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roasted potato dried fenugreek,
Recipe
Easy Jelly Cakes Recipe
Equipment
- Oven
- Fridge
- Whisk
Ingredients
- 85 g Raspberry jelly Crystals (1 packet) for jelly
- 250 ml Hot Water for jelly
- 250 ml Cold Water for jelly
- 100 g Butter for cake
- 100 g Sugar for cake
- 1 tablespoon Vanilla for cake
- 2 Eggs for cake
- 180 g Self Raising Flour for cake
- 100 ml Full cream milk for cake
- 100 ml Thickened cream for cream
- 1 teaspoon Vanilla for cream
- 1 tablespoon Icing sugar for cream
- Sufficient Quantity Desiccated COconut Final coat
Instructions
Raspberry Jelly
- Dissolve the jelly crystals in hot water and stir in cold water. Refrigerate until half set.
- It takes around 1- 2hrs. You need to check it repeatedly.
Vanilla Sponge Cake
- Whisk butter, sugar and vanilla in a bowl to combine together and add eggs in batches.
- When the batter becomes fluffy and creamy, add flour and milk in batches to it.
- Pour the batter into the greased baking tin and bake for 45 minutes at 180 degree celcious.
- Cool the cake completely before cutting and assembly.
Cream Preparation
- Whisk thickened cream, vanilla and icing sugar together to get a whipped cream.
- Store in fridge until you need it.
Cake Assembly
- Cut the cake into three long slices. Spread the cream on the top of one slice and place the second slice of the cake (without cream) on it. Cut these sandwiched cake slice into squares.
- Similarly, cut the third slice in half. Spread the cream on the half portion and sandwich the other half portion without cream. Cut into squares.
- Dip all the square cake slices into raspberry jelly one at a time.
- Then coat with the coconut by tossing it in a bowl.
- Keep these cakes in the fridge until you serve them.
Video
Notes
- The right consistency of jelly should be thickened and viscous like egg whites.
- Jelly cakes do not stay longer than 2-3 days due to cream and jelly content. I strongly recommend consuming the same day it's been prepared.
- To save time, prepare the cake a day before, make a cream and jelly and also assemble the cake as you required it.
- I suggest you cut the cake into four equal parts. It will be easier to sandwich two layers with the other two.
You can also Subscribe to our mailing list. You can make these quick and easy recipes like:
roasted potato dried fenugreek, quick chocolate coconut bar, healthy green soup, chicken drumsticks Tea Masala powder Green chutney for snacksNote: Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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