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Jelly Cakes

Irresistibly Soft Jelly Cakes Perfect for Afternoon Tea

Experience the delightful charm of Jelly Cakes, a nostalgic dessert perfect for afternoon tea.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Australian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 125 g unsalted butter Provides richness and flavor
  • 150 g caster sugar Adds sweetness to achieve a light sponge texture
  • 2 large eggs Ensure at room temperature for better incorporation
  • 1 tsp vanilla extract Enhances flavor; use pure for the best taste
  • 150 g self-raising flour Offers structure
  • 50 ml milk Adds moisture; whole or low-fat are good choices
For the Jelly Coating
  • 1 package raspberry jelly crystals Coats the cakes for fruity flavor
  • ½ cup cold water Used to adjust jelly consistency
For the Chantilly Cream
  • 300 ml thickened cream Used to make chantilly cream
  • 2 tbsp caster sugar Adds sweetness to chantilly cream
  • 1 tsp vanilla extract Enhances flavor
For the Topping
  • 1 cup desiccated coconut Coats the jelly-covered cakes for added texture

Equipment

  • Mixing bowl
  • patty pan tins
  • Whisk
  • Piping bag
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. Dissolve raspberry jelly crystals in 1 cup of boiling water, stirring until fully melted. Add ½ cup of cold water and stir gently. Pour into a shallow dish and refrigerate for 1 to 2 hours until thickened but still pourable.
  2. Preheat oven to 180°C (350°F) and grease patty pan tins. Cream together unsalted butter and caster sugar until pale and fluffy. Add eggs one at a time, then vanilla. Gradually fold in self-raising flour and milk until smooth. Spoon batter into tins and bake for about 15 minutes until golden.
  3. Remove cakes from the oven and let cool in tins for 5 to 10 minutes. Run a knife around edges to release, then transfer to a wire rack to cool completely.
  4. Beat thickened cream, caster sugar, and vanilla extract until soft peaks form. Transfer to a piping bag for easy layering.
  5. Dip cooled cakes into thickened raspberry jelly, ensuring full coating. Roll in desiccated coconut and lay flat. Pipe chantilly cream onto the flat side of one cake, sandwich with another cake.
  6. Chill assembled Jelly Cakes in the refrigerator for about 30 minutes to let the cream set.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 100mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed on the same day but can be stored in an airtight container in the fridge for up to 2 days.

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