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Raspberry & Cream Jelly Cakes Recipe

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4.2 from 13 reviews

These Raspberry & Cream Jelly Cakes combine soft, buttery sponge cakes coated in raspberry jelly and desiccated coconut, sandwiched together with luscious whipped cream. A delightful dessert perfect for teatime or special occasions, offering a balance of fruity sweetness and creamy texture in every bite.

Ingredients

Cake Batter

  • 80 g butter (softened)
  • 110 g (1/2 cup) caster sugar
  • 1 tsp vanilla extract
  • 1 egg (room temperature)
  • 160 g (2/3 cup) milk (room temperature)
  • 150 g (1 cup) self-raising flour (sifted)

Jelly Coating

  • 85 g packet raspberry jelly crystals
  • 240 g (1 cup) boiling water
  • 240 g (1 cup) cold water
  • 280 g (3 1/2 cups) desiccated coconut

Filling

  • 240 g (1 cup) whipped cream

Instructions

  1. Preheat the Oven: Set your oven to 175 degrees Celsius fan-forced (350 degrees Fahrenheit) and prepare your baking pans by lightly greasing two 12-hole patty pan tins.
  2. Cream Butter and Sugar: In a mixing bowl, beat together the softened butter, caster sugar, and vanilla extract until the mixture is pale and creamy. Then, add the egg and continue beating until well combined. For Thermomix users, mix sugar and butter for 15 seconds at speed 5, then add remaining ingredients as described.
  3. Combine Milk and Flour: Gently fold in the milk and self-raising flour until the batter is smooth and well incorporated. Thermomix users should mix for 15 seconds at speed 5, scrape down the bowl, then mix again for 10 seconds at speed 5.
  4. Fill the Tins: Spoon the batter evenly into each patty pan hole, filling just below the top edge to allow room for rising.
  5. Bake the Cakes: Place the tins in the preheated oven and bake for 15 to 18 minutes, or until the cakes are lightly golden and a skewer inserted into the center comes out clean.
  6. Cool the Cakes: Remove the cakes from the oven and let them cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the Jelly: Dissolve the raspberry jelly crystals in the boiling water, then add cold water as the packet directs. Place the jelly mixture in the refrigerator for 1 to 2 hours until it thickens slightly to a dipping consistency.
  8. Coat the Cakes in Jelly and Coconut: Using a slotted spoon, dip each cooled cake one at a time into the thickened jelly. After dipping, toss the cake in a bowl of desiccated coconut to coat evenly.
  9. Assemble the Sandwiches: Spread a spoonful of whipped cream on top of one jelly-coated cake, then sandwich it together with another jelly-coated cake. Repeat for all cakes.
  10. Set the Cakes: Place the assembled jelly cakes in the refrigerator to chill until the whipped cream filling sets, ensuring a firm and delicious finish before serving.

Notes

  • Ensure eggs and milk are at room temperature to achieve a smooth batter and good rise.
  • Sifting the self-raising flour helps prevent lumps and creates a lighter cake texture.
  • The jelly should be slightly thickened before dipping the cakes to ensure the coating sticks properly but does not dissolve the cakes.
  • Use a slotted spoon to handle the cakes gently when dipping and coating to maintain their shape.
  • For extra flavor, you can add a drop of lemon juice to the jelly mixture to enhance the raspberry taste.

Find it online: https://bitezly.com/raspberry-and-cream-jelly-cakes-recipe/