Jelly Cakes

Jelly cakes are an old fashion favourite often served at parties and special occasions.

These small vanilla cakes are filled with cream and coated is sweet raspberry jelly and desiccated coconut. One bite and you'll be in love!

Small vanilla cakes sandwiched with whipped cream or buttercream, dipped in jelly (jello) and rolled in coconut these cakes are dainty and sweet. The best things about Jelly Cakes is that they freeze very well and defrost in a matter of moments.

You will require gem irons to make the traditional shape but if not the cake can be baked in a  cake pan then cut into squares or use shallow patty pans. Use whipped cream or this Italian meringue buttercream to sandwich cakes together.

You'll love this recipe because:-

• They're delicious: The sweet flavor of jelly cakes is loved by all ages.
• They're easy to make: This is a relatively simple recipe to make, and can be adapted to suit different tastes and preferences.
• They're versatile: You can vary the fillings and coatings, allowing for endless flavor combinations.
• They're portable: Jelly cakes are often served at parties and special occasions because they are easy to transport and serve.
• They're nostalgic: For many people, these cakes bring back fond memories of childhood and family gatherings.
• They look so pretty: The colorful jelly coating and desiccated coconut coating these cakes an attractive dessert.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

Ingredients

• Salted butter
• Granulated sugar
• Vanilla Extract
• Eggs
• Self rising flour - if you can't find this just mix 2 cups all purpose flour 3 teaspoons of baking powder
• Whole milk
• Raspberry jelly crystals (or Jell-o)
• Boiling water
• Cool water
• Whipped cream or Italian meringue buttercream
• Desiccated coconut

Variations

If you don't have gem irons or shallow patty pans, you can make square jelly cakes. Simply make the batter in greased and parchment paper lined 9in/23cm square cake pan for 20-30 minutes.

Cut the baked cake into small squares approximately 2inch/5cm squares. Slice each square through the middle then sandwich back together with cream and dip in jelly as in the recipe.

Instructions

Preheat the oven to 350F/180C. Sift flour (and baking powder if using). Grease or spray gem irons or patty pans.

1. Beat butter and sugar to a cream. Add vanilla. Add eggs one at a time.
2. Alternatively add flour milk to form a batter.
3. Spoon a small teaspoonful of batter into each gem iron or patty pan holes.
4. Bake for 15-20 minutes until cooked through.

To assemble

1. Dissolve jelly crystals in the boiling water then add cold water. Allow to stand in the refrigerator until beginning to set or until the consistency of egg white.
2. Sandwich two halves together with cream.
3. Dip your joined cakes into the partly set jelly then roll in coconut. Refrigerate or freeze to keep for longer.

Equipment

You'll need gem irons or shallow patty pans. Alternatively use 9in/23cm square cake pan. See the "Variations" section for instructions.

Storage

You can store assembled Jelly Cakes in an airtight container in the refrigerator for up to three days. If using Italian meringue buttercream, these cakes can be frozen for up to three months.

FAQ

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Jelly Cakes Recipe

This old fashion favourite small cake is known under various names commonly Jelly Cakes. Vanilla sponge cake is sandwich with whipped cream or Italian meringue buttercream then dipped in cooled but not set jelly (jello) and rolled in coconut

4.67 from 6 votes

Print Pin Rate

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings:40 cakes

Author: Marcellina

Ingredients

For the 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 or 2 cups all purpose flour with the appropriate amount of baking powder added
• ▢ ½ cup (120ml )milk

To assemble Peach Blossoms/Jelly cakes

• ▢ 3 oz (85 grams) packet 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

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F/180℃.
• Beat butter and sugar to a cream. Add vanilla. Add eggs one at a time then beat well. Sift flour and add alternately with the milk. Mix lightly into a soft dough.
• If using gem iron, spray with nonstick cooking spray then carefully place a small teaspoonful in each depending on the size of your gem irons.
  
• If using a cake pan, grease and line with baking paper a 9in/23cm square cake pan. Fill with the batter smooth and bake for 20 to 30 minutes or until a skewer inserted comes out clean.
• Your cakes should be lightly browned and risen.
  

To assemble your blossoms

• Dissolve jelly crystals in the boiling water then add cold water. Allow to stand in the refrigerator until beginning to set or until the consistency of egg white.
• Sandwich two halves together with cream.
  
• If your not using gem irons you will need to cut your cake into small squares about 1in/ 2.5cm square. Hopefully you cake is about 2in/ 5cm high. Cut each square through the middle then sandwich back together with cream.
• Dip your joined cakes into the partly set jelly then roll in coconut. Refrigerate or freeze to keep for longer.
  

Nutritional Information Per Serving

Calories: 70kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 35mg | Potassium: 14mg | Fiber: 1g | Sugar: 6g | Vitamin A: 88IU | Calcium: 7mg | Iron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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