Jelly Cakes Recipe|Lamington Bites

A perfect combination of vanilla cake, cream, raspberry jelly and coconut that taste so yummy and makes you bake these jelly cakes over again! These lamington bites are the exquisite all-time favourite festive treat among all ages.

Jump to:

• Classic Jelly Cakes
• Ingredients for Lamington Bites
• How to make Jelly Cakes?
• Storage
• How many servings does the recipe make?
• Variations
• Tips n tricks
• Recipe
• Comments

Classic Jelly Cakes

The jelly cakes or lamington slices are small vanilla cakes prepared by sandwiched with cream, coated in jelly and tossed in coconut. These lamington bites are so heavenly and delectable that you enjoy full of yummy raspberry jell and crunchy coconut top with a delicate cream-filled sponge in each bite.

These lamington cakes are all-time loved old-fashioned Australian desserts. Classic jelly cakes are round in shape and baked 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 it in a cake pan and then cut it into squares like I am using in this recipe.

These jelly cakes or lamington bites, or jello cakes or lamington slices are light, fluffy, tastes so yummy and are perfect for any season for celebrations!!

Check out my other festive treats recipes like chicken biryani, cottage cheese/paneer, apple walnut crumble, and Christmas tree cakes to celebrate these special days with your dear ones.

Ingredients for Lamington Bites

Self-raising flour: I use self-raising flour for making these yummy lamingtons. You can also use all-purpose flour but make sure to add baking powder.

Butter: Softened to room temperature. I use unsalted butter. The best is to keep it outside at room temperature for half an hour before baking a cake. You can also use a salted one.

Milk: Use full cream milk as it provides good moisture and texture.

Sugar: As per your taste

Eggs: Beat lightly to incorporate the air bubbles into it.

Vanilla essence/extract: I use essence in this recipe. But if you have Vanilla extract, please use that for the exotic flavour and aroma. You required a teaspoon of this for a vanilla cake and for frosting cream.

Raspberry Jelly crystals: To prepare raspberry lamingtons, you need a jelly that you can make using raspberry-flavoured Jello crystals. Use any flavoured jelly if raspberry is not your preference.

Thickened Cream: The thickened cream for this recipe contains 35 % fat content. Make sure whatever cream you take must have at least 30 per cent milkfat to get the whipped cream out of it.

Icing sugar: if not available, you can use powdered sugar.

Desiccated coconut: Use unsweetened in sufficient quantity to roll these lamington slices.

See the recipe card for quantities.

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 knowing the perfect consistency of jelly for coating. It must partly set to stick to the cake slices. If it does not set half-set, it will soak into the sponge, leaving the cake stained and soggy. If jelly sets completely, it will be late to stick to the slices.
The perfect consistency is like 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

In 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 degrees 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:

• Use a chilled bowl and whisk by placing both of them in the freezer for about half 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 cube tray to avoid the 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 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. Now you should have one long and one short layer of cake sandwiched together with cream.

Again, cut into squares. (pictures below)

Confession: I made the mistake of cutting the vanilla sponge into three equal parts. For more uniformity and easy cutting of the cake slices, please cut the vanilla sponge into four equal parts.

Coat the square cakes with raspberry jelly by dipping them in it and then placing 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 with super delicious raspberry lamingtons.

Store in the fridge until you serve them.

Enjoy super tasty jelly cakes/ lamington bites!

Storage

These lamingtons 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 them for up to 2-3 days.

How many servings does the recipe make?

The serving size of these raspberry bites depends on how big you like to slice your lamington pieces.
I cut big square slices of cake. It comes with around eight pieces of jelly cake slices

Variations

• If you like the variety of flavours, choose different flavoured jelly for occasions.
• If you are a cream lover, pipe whipped cream onto the top of the cakes and enjoy!
• You can add coconut while preparing the cake batter and skip the latter part of tossing in the 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 it the same day it's been prepared.
• To save time, prepare the cake a day before. Make cream and jelly and assemble them as you require.
• 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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