Description
Jelly Cakes are soft sponge cakes sandwiched with jam, coated in fruit-flavored jelly and rolled in coconut—an iconic Australian treat often enjoyed at parties or afternoon tea.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup strawberry or raspberry jam
- 1 (3 oz) package strawberry or raspberry Jell-O
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups desiccated coconut
Instructions
- Preheat oven to 350°F (175°C) and grease or line a mini muffin tin or square baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until light and fluffy. Mix in milk, melted butter, and vanilla extract.
- Gradually fold in the dry ingredients until just combined.
- Spoon into mini muffin tins or pour into prepared pan. Bake for 12–15 minutes (mini cakes) or 20–25 minutes (if using a pan) until golden and a toothpick comes out clean. Cool completely.
- In a bowl, dissolve Jell-O in boiling water. Stir in cold water and let sit until slightly thickened but still pourable (about 30–45 minutes in the fridge).
- Cut cakes into halves (if using a pan) and sandwich with a bit of jam.
- Dip each cake sandwich into the jelly mixture, then roll in desiccated coconut to coat.
- Chill in the fridge for at least 1 hour before serving to set.
Notes
- For neater results, use a serrated knife to cut and sandwich the cakes.
- You can use different jelly and jam flavors for variety.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 jelly cake
- Calories: 210
- Sugar: 20g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg