So pretty and delicate, these classic little Australian Jelly Cakes are everyone's childhood favourite. Pretty pink sponge cakes filled with chantilly cream; they make the ultimate party cake, afternoon tea or delicious dessert.
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What are Jelly Cakes
Jelly Cakes are one of the prettiest little cakes you'll come across, yet they're super simple to make. Almost every Aussie child of the 70's would have grown up on them! They were at every childhood party and school fete, with regular Sunday appearances at Nanna's house. Jelly Cakes are one of the most memorable, most nostalgic little cakes ever...so what are they?
They're similar to a Lamington, but way prettier! Made popular in Australia by the Country Women's Association (which played a big part in my life, growing up in the country), they're one of the best, most nostalgic cakes of my childhood.
How to make Jelly Cakes
To make Jelly Cakes, you start with mini sponge cakes, made in a patty pan tray. The little cakes are dipped in raspberry jelly (not jam) and rolled in dessicated coconut. Two cakes are then sandwiched together with Chantilly Cream, for the most amazing little afternoon treat or dessert. They're ridiculously easy to make, yet they're so incredibly pretty! Perfect to serve at a Bridal Shower, a Baby Shower, for Mother's Day or anywhere you feel the need for a super pretty and delicate little cake!
Ingredients needed for Jelly Cakes
These little cakes are a CWA classic, so you know they're going to be easy, with simple ingredients. Here's what you'll need:
Butter: room temperature butter
Caster sugar: also known as superfine sugar
Eggs: room temperature
Vanilla extract: back in the day we used vanilla essence, but there's no substitute for the real thing. Grab the best extract you can find!
Release the cooked cakes by letting them cool in the pans, then gently twisting them to release.
If necessary, cut the dome off the top of each cake before you dip it in jelly. The leftovers can be used in cake pops or enjoyed with a cup of tea.
Refrigerate the finished cakes for at least 30 minutes, giving the jelly enough time to absorb into the cakes. This way they'll be super soft and delicious!
I hope these Jelly Cakes bring back some wonderful memories for you. And if you've never made them before, I hope they're the start of some beautiful baking memories. I'm pretty sure you're going to love them just as much as we do! Enjoy!
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Jelly Cakes
Classic Australian Jelly Cakes are a childhood favourite. Pretty pink cakes filled with chantilly cream, they're the ultimate afternoon tea or dessert.
Dissolve jelly crystals in the boiling water, then add the cold water
Refrigerate for 1-2 hours, until thickened and partly set (but still runny) and prepare the patty cakes
Patty Cakes
Heat oven to 180°C or 350°F
Lightly spray 2 patty pan tins
Cream butter and sugar until light and fluffy (about 3-4 minutes on high)
Reduce speed and gradually add the egg, then vanilla and mix well
With the mixer on low, add the flour , then the milk alternately, a third at a time. Mix until just combined
Place a heaped tablespoon (or medium cookie scoop) of mixture into pans then bake for 15 mins, until lightly golden and cooked through
Cool in pans for 5-10 mins, then gently twist each cake to release it from the pan. Place the cakes flat side down onto a cake rack to cool completely
If necessary, cut the dome off the top of each cake (otherwise they won't sandwich together nicely). Enjoy the cut-offs, or use them for making cake pops.
Chantilly Cream
Place all ingredients into a small jug or bowl
Use a stick blender or hand blender to beat until stiff
Place into a piping bag fitted with a 1M nozzle, or just snip off the end of the bag, ready to pipe onto the cakes
Assembly
Dip each cake into the thickened jelly, then toss them straight into the coconut. Set aside and whip the cream
Make the Chantilly cream by whipping the cream, vanilla and caster sugar until stiff
To the flat side of each cake, pipe a large spoonful of Chantilly cream, then sandwich together with the remaining half
Refrigerate jelly cakes for 30 minutes, then serve.
Video
Notes
Best to serve on the day they are made, but will keep in the fridge for another day or 2
Keyword cakes, chantilly cream, lamingtons, mini cakes
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