Description
Raspberry Jelly Cakes with Cream are a delightful Australian treat featuring soft, dome-shaped sponge cakes dipped in a slightly set raspberry jelly, rolled in desiccated coconut, and sandwiched with fluffy whipped cream. These 12 light and fruity cakes combine a subtly sweet sponge with vibrant raspberry flavor and creamy filling, perfect for afternoon tea or a special dessert.
Ingredients
Jelly
- 85 grams raspberry jelly crystals (1 x 85g packet)
- 1 cup boiling water (250ml)
- 3/4 cup cold water (185ml)
Cakes
- 100 grams unsalted butter (room temperature)
- 115 grams caster sugar (1/2 cup)
- 1 large egg (room temperature)
- 2 teaspoons vanilla bean paste (or extract)
- 200 grams self-raising flour
- 1/2 cup milk (125 ml)
Coating
- 1 1/2 cups desiccated coconut
Whipped Cream
- 300 ml thickened cream
- 2 teaspoons caster sugar
- 1 teaspoon vanilla bean paste (or extract)
Instructions
- Make the jelly: Place the raspberry jelly crystals into a mixing bowl and add 1 cup of boiling water. Stir well using a fork until the crystals have fully dissolved. Then add 3/4 cup cold water and mix. Refrigerate the mixture for 1-2 hours until it thickens slightly to a loose, egg white-like consistency without fully setting.
- Preheat and prepare tins: While the jelly chills, preheat your oven to 175°C (347°F) fan-forced. Lightly spray 2 x 12-hole dome or gem baking trays with oil to prevent sticking.
- Make the cake batter: In a mixing bowl, beat the room temperature butter and caster sugar with a wooden spoon or electric mixer on medium-high speed until light and fluffy. Add the vanilla bean paste and egg, continuing to beat until fully combined. Gradually fold in half the self-raising flour and half the milk, stirring gently until just mixed. Repeat with the remaining flour and milk, ensuring not to overmix.
- Bake the cakes: Spoon heaped tablespoons of batter into the prepared dome trays, filling all 24 cavities. Bake for 8-10 minutes or until the tops spring back when pressed lightly and a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cakes moist. Remove and cool on a wire rack. Cover with a tea towel if the jelly isn't ready yet to keep the cakes soft.
- Assemble the jelly cakes: Once the jelly has thickened to a loose consistency, set out the bowl of jelly and a separate bowl of desiccated coconut. Using a spoon, gently dip each cooled cake into the jelly until completely coated, allowing excess jelly to drain off. Roll each jelly-covered cake thoroughly in coconut until fully coated. Place on a plate and refrigerate for 30 minutes to firm up.
- Prepare the whipped cream: With an electric or handheld mixer, beat the thickened cream together with caster sugar and vanilla until stiff peaks form.
- Finish the cakes: Sandwich pairs of the jelly-coated cakes together using a generous amount of whipped cream between them, creating 12 sandwiches in total. For added flavor, you can optionally add a dollop of raspberry jam, set raspberry jelly, or a fresh raspberry in the center with the cream. Serve immediately or cover and refrigerate until ready to enjoy.
Notes
- Do not allow the jelly to fully set before dipping the cakes; it should remain slightly thick and loose for easy coating.
- Be careful not to overbake the cakes to ensure they remain soft and spongy.
- The dome or gem trays help give the cakes their signature rounded shape, but if unavailable, shallow muffin tins may be used.
- The cakes can be assembled ahead of time and refrigerated, but they are best enjoyed fresh to maintain texture.
- Room temperature ingredients help achieve a smooth, airy batter.
