Jelly Cakes Recipe

Introduction

Jelly Cakes are a delightful treat combining soft, buttery cake with a refreshing raspberry jelly coating and a creamy filling. Perfect for teatime or special occasions, these little blossoms are as fun to make as they are to eat.

Ingredients

• 4 ounces (115 grams) salted butter
• 5 ounces (140 grams) granulated white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups (250 grams) self-raising flour
• ½ cup (120 ml) milk
• 3 ounces (85 grams) raspberry jelly crystals (or Jello, not jam)
• 1 cup boiling water
• 1 cup cool water
• Whipped cream or Italian meringue buttercream (as needed)
• Desiccated coconut (as needed)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C).
2. Step 2: Beat the butter and sugar together until creamy. Add vanilla, then add eggs one at a time, beating well after each addition. Sift the flour and add it alternately with the milk, mixing gently into a soft dough.
3. Step 3: If using gem irons, spray them lightly with nonstick cooking spray. Place a small teaspoonful of batter in each gem iron, depending on their size.
4. Step 4: If baking in a pan, grease and line a 9-inch (23 cm) square cake pan with baking paper. Pour in the batter, smoothing the top, and bake for 20–30 minutes or until a skewer inserted comes out clean.
5. Step 5: Allow the cakes to cool slightly. They should be lightly browned and risen.
6. Step 6: Dissolve the raspberry jelly crystals in the boiling water, then add the cool water. Chill in the refrigerator until the jelly is starting to set and reaches the consistency of egg white.
7. Step 7: If you are not using gem irons, cut the cake into small squares about 1 inch (2.5 cm) wide and approximately 2 inches (5 cm) high. Slice each square horizontally through the middle to create halves.
8. Step 8: Sandwich two halves together using whipped cream or Italian meringue buttercream as filling.
9. Step 9: Dip the joined cakes into the slightly set jelly, then roll them in desiccated coconut to coat completely.
10. Step 10: Refrigerate to set or freeze for longer storage before serving.

Tips & Variations

• Use Italian meringue buttercream for a richer, more stable filling that holds well in warmer conditions.
• Try different jelly flavors like strawberry or lime for a fun twist.
• If you don’t have gem irons, using a square cake pan works equally well—just ensure to cut clean, even squares for neat cakes.
• Keep the jelly at the right consistency before dipping to prevent it from slipping off the cakes.

Storage

Store the jelly cakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen to keep longer; thaw in the fridge before serving. Reheat is not recommended, as the jelly coating and cream filling are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam instead of jelly crystals?

No, jam will not set like jelly crystals. Jelly crystals create the perfect firm but soft coating needed for dipping and rolling in coconut.

What can I substitute for self-raising flour?

You can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and a pinch of salt. Sift well before using.

Jelly Cakes Recipe

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★★★★★

4.6 from 54 reviews

• Author: Thomas
• Total Time: 1 hour 15 minutes (including chilling time)
• Yield: Approximately 12–16 small jelly cakes depending on size 1x

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Description

These delightful Jelly Cakes are a nostalgic treat made with a soft, buttery sponge cake sandwiched with whipped cream and coated in a shimmering raspberry jelly and desiccated coconut. Perfect for tea time or a charming dessert, they combine light texture with a sweet, fruity finish.

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Ingredients

Scale 1x2x3x

Cake Batter

• 4 ounces (115 grams) salted butter
• 5 ounces (140 grams) granulated white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups (250 grams) self-raising flour
• ½ cup (120ml) milk

Jelly Coating

• 3 oz (85 grams) packet raspberry jelly crystals (Jello, not jam)
• 1 cup boiling water
• 1 cup cool water

Assembly

• Whipped cream or Italian meringue buttercream (as needed for sandwiching)
• Desiccated coconut (as needed for coating)

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Instructions

1. Preheat oven: Set your oven to 350°F (180°C) and allow it to fully preheat.
2. Prepare batter: Beat the butter and sugar together until creamy. Add in the vanilla extract. Incorporate eggs one at a time, beating well after each addition. Sift in the self-raising flour and alternately add the milk, mixing lightly to form a soft dough.
3. Prepare pan or gem irons: If using gem irons, spray lightly with nonstick cooking spray and place a small teaspoonful of batter in each mold. If using a 9in (23cm) square cake pan, grease and line with baking paper, then pour in the batter smoothing the surface.
4. Bake the cake: Bake in the preheated oven for 20 to 30 minutes, or until a skewer inserted into the center comes out clean. The cake should rise and have a light golden brown color.
5. Cool and cut: Let the cake cool completely. If not using gem irons, cut the cake into small squares approximately 1 inch (2.5 cm) wide and about 2 inches (5 cm) high. Slice each square horizontally to create two halves.
6. Dissolve jelly: Dissolve the raspberry jelly crystals in 1 cup of boiling water. Add 1 cup of cool water, then refrigerate until the jelly begins to set and reaches a consistency similar to egg white.
7. Assemble cakes: Spread whipped cream or Italian meringue buttercream between two cake halves to create a sandwich.
8. Coat cakes: Dip each assembled cake into the partially set jelly, then roll the coated cake in desiccated coconut to cover completely.
9. Chill: Refrigerate the jelly cakes to set fully or freeze for longer storage. Serve chilled for best taste and texture.

Notes

• Gem irons produce traditional small flower-shaped cakes, but a cake pan can be used with a slicing method instead.
• Use raspberry jelly crystals (Jello) not jam to get the proper gelatinous coating.
• The jelly should be partially set before dipping to ensure it sticks and creates a glossy finish.
• Whipped cream or Italian meringue buttercream can be used depending on preference; buttercream offers a richer flavor.
• Store finished cakes in the refrigerator if consumed soon or freeze to extend shelf life.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: Jelly Cakes, Raspberry Jelly Cakes, British Dessert, Tea Cakes, Cream Filled Cakes, Coconut Coated Cakes