Jelly Cakes Recipe - Lamington Bites
The jelly cakes combine fluffy vanilla sponge, rich cream, tangy raspberry jelly, and coconut for an irresistible treat you’ll want to make again and again! These lamington bites are the exquisite all-time favorite festive treat among all ages!
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Equipment
- Oven
- Fridge
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 whole milk for cake
- 100 ml Thickened cream/Heavy 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- 2hours. Check it repeatedly for consistency.
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°C.
- 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 the 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 the square cake slices into raspberry jelly one at a time. Then coat with the coconut by tossing it in a bowl.
- Chill lamingtons until you serve them.
Video
Notes
- The jelly should be thick and slightly viscous, similar in consistency to egg whites.
- Always use chilled cream, but avoid using frozen cream.
- Keep in mind, jelly cakes are best enjoyed within 2–3 days as the cream and jelly don’t keep well for long.
- To save time, you can bake the sponge cake a day ahead and prepare the cream and jelly in advance, then assemble everything when you’re ready.
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Nutrition
Serving: 8people | Calories: 319kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 139mg | Potassium: 64mg | Fiber: 1g | Sugar: 23g | Vitamin A: 519IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.3mg
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