A classic fave… these Raspberry & Cream Jelly Cakes are always a hit! Bites of buttery vanilla cake filled with whipped cream and coated in raspberry jelly and coconut.
Say hello to these classic Raspberry & Cream Jelly Cakes! They really are the perfect combination of vanilla cake, raspberry jelly, whipped cream and coconut. YUM!!!
This recipe is based on a CWA classic (and you can NOT go wrong with a CWA recipe!!). The vanilla cakes are quick and easy to whip up. Then it’s just a matter of coating them in the jelly mixture, tossing in coconut and filling with whipped cream.
The little vanilla cakes are baked in patty pan tins. For this recipe I used two cakes to create one larger jelly cake. If you’d rather mini jelly cakes, then you can cut the cakes in half before coating in the jelly and coconut. Either way, it’s up to you!! (Personally, I think the bigger the better… but on the other hand, mini is always cute!!).
These really are best served on the day you make the..BUT if you absolutely MUST make them the day before, coat the cakes in the jelly and coconut, but leave the cream filling to the day.
So that it is! Classic Raspberry & Cream Jelly Cakes… just like your grandma used to make!!
Raspberry & Cream Jelly Cakes - Conventional Method
A classic fave... these Raspberry & Cream Jelly Cakes are always a hit! Bites of buttery vanilla cake filled with whipped cream and coated in raspberry jelly and coconut.
Ingredients
- 80 g butter, softened
- 1/2 cup (110g) caster sugar
- 1 tsp vanilla extract
- 1 egg
- 2/3 cup (160g) milk
- 1 cup (130g) self-raising flour, sifted
- 85 g packet raspberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
Instructions
Preheat oven to 175 degrees celsius (fan-forced).
Lightly grease 2 X 12 hold patty pan tins and set aside.
Cream the butter, caster sugar and vanilla extract until pale and creamy.
Add the egg and beat until well combined.
Fold through the milk and self-raising flour (see notes).
Divide the mixture between the patty pan holes, filling to just below the top.
Bake in the preheated oven for 15 - 18 minutes or until lightly golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile prepare the jelly with the boiling water and cold water (as per the packet instructions) and place into the fridge for 1-2 hours or until slightly thickened.
Dip each cake into the jelly mixture (one at a time - using a slotted spoon). Then coat with the coconut by tossing together in a bowl.
Place a spoonful of whipped cream on top of one of the jelly cakes and sandwich together with another.
Place into the fridge to set.
Recipe Notes
Alternate folding the milk and self-raising flour through (1/2 milk, 1/2 self-raising flour, 1/2 milk, 1/2 self-raising flour).
If you'd like smaller jelly cakes, you can cut each one cake in half before coating in jelly and coconut.
Raspberry & Cream Jelly Cakes - Thermomix Method
A classic fave... these Raspberry & Cream Jelly Cakes are always a hit! Bites of buttery vanilla cake filled with whipped cream and coated in raspberry jelly and coconut.
Ingredients
- 80 g butter, softened
- 1/2 cup (110g) caster sugar
- 1 tsp vanilla extract
- 1 egg
- 2/3 cup (160g) milk
- 1 cup (130g) self-raising flour, sifted
- 85 g packet raspberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
Instructions
Preheat oven to 175 degrees celsius (fan-forced).
Lightly grease 2 X 12 hold patty pan tins and set aside.
Place sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
Add the vanilla extract, egg, milk and self-raising flour and mix for 15 seconds, Speed 5.
Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
Divide the mixture between the patty pan holes, filling to just below the top.
Bake in the preheated oven for 15 - 18 minutes or until lightly golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile prepare the jelly with the boiling water and cold water (as per the packet instructions) and place into the fridge for 1-2 hours or until slightly thickened.
Dip each cake into the jelly mixture (one at a time - using a slotted spoon). Then coat with the coconut by tossing together in a bowl.
Place a spoonful of whipped cream on top of one of the jelly cakes and sandwich together with another.
Place into the fridge to set.
Recipe Notes
If you'd like smaller jelly cakes, you can cut each one cake in half before coating in jelly and coconut.
Thank you Lucy for converting this good ole CWA recipe, I have been trying to work out how to convert my old blue CWA recipes (without much luck as yet, trying to get head around conversion parts ( blaming my old age there lol) ..)so imagine my EXCITMENT when seeing your yummy Jelly Cakes..going to make them tomorrow with my cherubs xxxxx thanks again
Good luck!!!! I LOVE CWA recipes!! They are the best!!