Description
These Jelly Cakes are soft, fluffy sponge cakes coated in a layer of wobbly jelly, making them a fun and nostalgic treat. Perfect for parties, afternoon tea, or special occasions, these vibrant cakes melt in your mouth with each bite.
Ingredients
For the Jelly Coating:
- 1 packet (85g) jelly crystals (any flavor)
- 1 cup boiling water
- ¾ cup cold water
For the Cakes:
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (150g) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups (225g) self-raising flour
- ½ cup (120ml) milk
Instructions
-
Prepare the Jelly:
- Dissolve jelly crystals in boiling water.
- Stir in cold water and refrigerate for 1-2 hours, until thick but not set.
-
Make the Cakes:
- Preheat oven to 175°C (347°F) fan-forced.
- Grease 2 x 12-hole dome trays or a mini muffin tin.
- Cream butter and sugar until light and fluffy.
- Add vanilla and egg, beating until combined.
- Fold in half of the flour, then add half of the milk. Repeat with remaining flour and milk.
- Spoon batter into trays, filling each mold ¾ full.
- Bake for 8-10 minutes, until golden and springy. Cool completely.
-
Coat the Cakes:
- Dip each cooled cake into the semi-set jelly, letting excess drip off.
- Place on a wire rack to set.
Notes
- For extra texture, roll jelly-coated cakes in desiccated coconut.
- Storage: Keep in an airtight container for 2 days at room temp or 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
