Easy Jelly Cakes Recipe
A perfect combination of vanilla cake, cream, raspberry jelly and coconut that taste so yum and makes you bake this jelly cake over and over again!
- 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
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.
Whisk thickened cream, vanilla and icing sugar together to get a whipped cream.
Store in fridge until you need it.
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.
- 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.