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–+ servings
Jelly Cakes

Deliciously Nostalgic Jelly Cakes for Your Afternoon Tea

These Jelly Cakes are a delightful, nostalgic dessert perfect for afternoon tea gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: Australian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cakes
  • 126 g Butter Make sure it’s at room temperature.
  • 100 g Caster Sugar Can be substituted with granulated sugar.
  • 2 pcs Eggs Lightly beaten, at room temperature.
  • 1 tsp Vanilla Extract Use pure vanilla extract for best flavor.
  • 200 g Self-Raising Flour Can substitute with all-purpose flour and baking powder.
  • 125 ml Milk At room temperature; non-dairy milk can be used.
For the Jelly Coating
  • 85 g Raspberry Jelly Crystals Feel free to experiment with other jelly flavors.
  • 1 cup Boiling Water To dissolve the jelly crystals.
  • 1 cup Cold Water To set the jelly.
For the Filling
  • 1 cup Chantilly Cream Can substitute with whipped coconut cream.
For the Coating
  • 120 g Desiccated Coconut For coating the jelly cakes.

Equipment

  • Oven
  • mixing bowl
  • Patty Pans
  • Whisk
  • serrated knife
  • refrigerator

Method
 

Step-by-Step Instructions
  1. Dissolve raspberry jelly crystals in boiling water, stir until dissolved, then add cold water and refrigerate for 1-2 hours.
  2. Preheat oven to 180°C (350°F). Grease patty pans. Cream butter and sugar until fluffy, then add eggs and vanilla.
  3. Sift self-raising flour into butter mixture, alternating with milk, and gently fold until just combined.
  4. Spoon batter into prepared patty pans and fill about two-thirds full. Bake for 15 minutes or until golden brown.
  5. Cool the cakes in pans for a few minutes, then transfer to wire rack to cool completely.
  6. Trim the domes off the cooled sponge cakes to create an even surface.
  7. Whip chilled cream with sugar and vanilla until soft peaks form.
  8. Dip each sponge cake in thickened jelly, roll in desiccated coconut, and pipe cream between two cakes.
  9. Chill assembled Jelly Cakes in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cake pieceCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Serve Jelly Cakes fresh for the best flavor and texture. Store in an airtight container in the fridge for up to 2 days.

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