Jelly Cakes
Ingredients
For the Cakes:
126 g (½ cup) butter, room temperature
100 g (½ cup) caster sugar (superfine sugar)
2 eggs, lightly beaten
1 tsp vanilla extract
200 g (1½ cups) self-raising flour
125 ml (½ cup) milk, room temperature
For the Jelly Coating:
85 g raspberry jelly crystals (1 packet)
1 cup boiling water
1 cup cold water
120 g (1½ cups) desiccated coconut
For the Chantilly Cream:
¾ cup thickened cream
2 tsp caster sugar
¼ tsp vanilla extract
🔥 Instructions
1️⃣ Prepare the Cakes
Preheat oven to 180°C (350°F). Grease and line a 12-hole muffin tin.
In a bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Sift in self-raising flour, alternating with the milk, and gently fold until smooth.
Divide the batter evenly into the muffin tin, filling each hole halfway.
Bake for 12-15 minutes or until golden and a toothpick inserted in the center comes out clean.
Let the cakes cool on a wire rack.
2️⃣ Prepare the Jelly Coating
In a bowl, dissolve jelly crystals in boiling water, stirring until fully dissolved.
Add cold water and mix well.
Refrigerate for 1 hour, or until it thickens slightly but is still liquid.
3️⃣ Make the Chantilly Cream
In a mixing bowl, beat thickened cream, caster sugar, and vanilla extract until soft peaks form.
Chill until ready to use.
4️⃣ Assemble the Jelly Cakes
Using a fork, dip each cake into the semi-set jelly, ensuring it's fully coated.
Roll in desiccated coconut, covering all sides.
Place on a lined tray and refrigerate for 10 minutes to set.
Once set, slice each cake in half and spread a layer of Chantilly cream in the middle.
Sandwich the halves back together and serve.
🍰 Tips & Variations
✔ Want a different flavor? Try strawberry, orange, or passionfruit jelly.
✔ No self-raising flour? Use 200 g plain flour + 2 tsp baking powder.
✔ Make ahead: Store in the fridge for up to 3 days in an airtight container.
These Jelly Cakes are light, fluffy, and absolutely delicious! Enjoy! ❤️✨