Jelly Cakes

Jelly Cakes

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.

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!
• Self-raising flour:  already contains rising agents
• Milk:  full-fat, room temperature milk
• Raspberry Jelly crystals:  I use Aeroplane brand.  Jell-o for my USA friends
• Desiccated coconut
• Chantilly Cream:  whipped cream with sugar and vanilla

My tips for making these childhood favourite cakes

These little cakes are super simple, but if you haven’t made them before, you might want to follow these tips:

1. Make your jelly first and give it 1-2 hours in the fridge to thicken (but not set!)
2. Spray your pans lightly with cooking spray, even though they’re non-stick -you want clean little cakes to come out easily
3. Cream your butter and sugar until it’s very light and fluffy and gradually add the eggs
4. Use a medium sized cookie scoop to scoop the batter, giving you evenly-sized cakes
5. Release the cooked cakes by letting them cool in the pans, then gently twisting them to release.
6. 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.
7. 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.

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Refrigeration 2 hours hrs

Course Afternoon Tea, Dessert, party food

Cuisine Australian

Servings 12

Equipment

• 2 12 cavity patty pan

Ingredients

 

MetricUS Customary

 

1x2x3x

• 126 g Butter (½ cup) room temperature
• 100 g Caster sugar (½ cup) superfine sugar
• 2 Eggs lightly beaten
• 1 tsp Vanilla extract
• 200 g Self-raising flour (1½ cups)
• 125 ml Milk (½ cup) room temperature

Jelly Coating

• 85 g Raspberry jelly crystals 1 pkt
• 1 cup Boiling water
• 1 cup Cold water
• 1 cup Chantilly cream or whipped cream
• 120 g Desiccated coconut (1½ cups)

Chantilly Cream

• ¾ cup Thickened cream
• 2 tsp Caster sugar
• ¼ tsp Vanilla extract

Instructions

 

Jelly Coating

• 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.

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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