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–+ servings
jelly cakes on an antique round cake tray
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5 from 3 votes

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.
Prep Time30 minutes
Cook Time15 minutes
Refrigeration2 hours
Course: Afternoon Tea, Dessert, party food
Cuisine: Australian
Servings: 12

Equipment

Ingredients

  • 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
Metric - US Customary

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