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.
Ingredients
Scale
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)
Instructions
- Preheat oven: Set your oven to 350°F (180°C) and allow it to fully preheat.
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble cakes: Spread whipped cream or Italian meringue buttercream between two cake halves to create a sandwich.
- Coat cakes: Dip each assembled cake into the partially set jelly, then roll the coated cake in desiccated coconut to cover completely.
- 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
