Why You’ll Love This Recipe

Soft and fluffy texture – The sponge cakes are light and airy, making each bite a delight.
Fun and nostalgic – A classic childhood favorite that brings back sweet memories.
Customizable flavors – Use different jelly flavors to match any occasion.
Perfect for gatherings – A fun and colorful addition to parties or afternoon tea.
Easy to make ahead – The cakes can be prepared in advance, saving time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Jelly:

Jelly crystals (any flavor) – The base for the jelly coating.
Boiling water – Helps dissolve the jelly crystals.
Cold water – Helps the jelly cool and thicken.

For the Cakes:

Unsalted butter (room temperature) – Creates a soft, buttery texture.
Caster sugar – Sweetens the cakes while keeping them light.
Vanilla extract – Adds a touch of flavor.
Egg – Provides structure and moisture.
Self-raising flour – Gives the cakes their fluffy texture.
Milk – Ensures a soft, tender crumb.

Directions

1. Make the Jelly

In a mixing bowl, add the jelly crystals and pour in 1 cup of boiling water. Stir with a fork until fully dissolved.
Add ¾ cup of cold water and stir to combine.
Refrigerate for 1-2 hours, until the jelly thickens to a loose, egg white-like consistency. (Do not let it fully set.)

2. Make the Cakes

While the jelly is chilling, preheat the oven to 175°C (347°F) fan-forced.
Lightly coat 2 x 12-hole dome trays or gem trays with oil spray.
In a mixing bowl, beat the butter and caster sugar with a wooden spoon (or electric beaters on medium-high speed) until light and fluffy.
Add the vanilla and egg, then beat until combined.
Add half of the flour and half of the milk, stirring until just combined.
Repeat with the remaining flour and milk, stirring until just incorporated.
Spoon heaped tablespoons of batter into the prepared trays, making 24 cakes total.
Bake for 8-10 minutes, or until the cakes spring back when lightly pressed and a toothpick inserted comes out clean.
Transfer to a wire rack to cool. If the jelly needs more time, cover the cakes with a tea towel to prevent them from drying out.

Servings and Timing

Servings: Makes 24 jelly cakes
Prep Time: 15 minutes
Chill Time: 1-2 hours
Bake Time: 8-10 minutes
Total Time: About 1 hour 30 minutes

Variations

Chocolate Jelly Cakes: Use chocolate cake batter and raspberry jelly for a delicious twist.
Coconut Coating: After dipping the cakes in jelly, roll them in desiccated coconut for extra texture.
Cream-Filled Jelly Cakes: Slice the cakes in half and add whipped cream or jam before coating with jelly.
Lemon Jelly Cakes: Use lemon jelly and add lemon zest to the cake batter for a citrusy version.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Store in the fridge for up to 5 days. Let them sit at room temperature before serving for the best texture.
Freezing: Freeze uncoated cakes for up to 2 months. Thaw, then coat in jelly before serving.

FAQs

1. How do I know when the jelly is ready?

It should be thick but still runny, like egg whites. If it’s too set, it won’t coat the cakes properly.

2. Can I use a different type of jelly?

Yes! Any flavored jelly works, so feel free to experiment.

3. Why did my cakes turn out dry?

Overbaking can dry them out. Bake just until they spring back when touched.

4. Can I use regular flour instead of self-raising flour?

Yes, but add 1 ½ teaspoons of baking powder per cup of flour.

5. How do I get an even coating of jelly?

Dip each cake in the jelly and let the excess drip off before placing them on a wire rack.

6. Can I make these ahead of time?

Yes! The cakes can be baked a day in advance and stored before coating them with jelly.

7. Do I need a special tray for these cakes?

A dome-shaped or gem tray works best, but you can also use a mini muffin tin.

8. How do I prevent the cakes from sticking to the tray?

Lightly spray with oil and ensure the cakes are fully cooled before removing them.

9. Can I add food coloring to the jelly?

Yes! If you want a more vibrant color, add a few drops of food coloring to the jelly mixture.

10. Can I use jam instead of jelly?

Jelly gives the best coating, but a thin jam glaze could work as an alternative.

Conclusion

Jelly cakes are a fun, nostalgic, and delicious dessert that’s perfect for any occasion. With their soft sponge cake and wobbly jelly coating, they’re a treat both kids and adults will love. Whether you stick to the classic version or try a creative variation, these cakes are sure to be a hit. Try making them today and enjoy a sweet, colorful delight!