Looking for a treat that looks like a dream but feels like home? These raspberry jelly cakes are the perfect way to brighten your weekend.
They are light, fluffy, and coated in sweet coconut. You get a burst of berry flavor in every single bite. Your family will think you spent hours in a bakery!
Why You’ll Love This Recipe
These little cakes are a total crowd-pleaser for any spring gathering. The sponge is incredibly airy thanks to a simple whisking technique. It is a budget-friendly dessert using basic pantry staples.
Kids love helping with the coconut coating. It is a fun, hands-on project for a lazy afternoon. You get a professional look without any complicated decorating skills needed.
Simple Method
Making these is much easier than it looks. You start by whipping a simple sponge batter. After baking, a quick dip in jelly adds all the magic. Even if you are a beginner, you can do this.
Ingredients You’ll Need
These cakes use simple ingredients you likely have in your kitchen right now.
- 3 large eggs, room temperature
- 110g caster sugar
- 75g cornflour
- 1 tablespoon custard powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon bicarbonate of soda
- 15g unsalted butter, melted
- 85g packet raspberry jelly crystals
- 250ml boiling water
- 200g desiccated coconut
- 300ml heavy whipping cream
- 1 tablespoon icing sugar
- 1/2 teaspoon vanilla extract
Step-by-Step Directions
- Preheat oven to 180C (350F) and grease a 12-hole standard muffin or patty tin.
- In a stand mixer, whisk eggs and sugar for 8 minutes until thick and pale.
- Sift cornflour, custard powder, cream of tartar, and bicarbonate of soda twice.
- Gently fold the dry ingredients into the egg mixture.
- Fold in the melted butter until just combined.
- Distribute batter evenly into the tin and bake for 12 to 15 minutes.
- Transfer cakes to a wire rack to cool completely.
- Dissolve raspberry jelly crystals in boiling water and refrigerate for 45 minutes.
- Dip each cooled cake into the jelly, then roll in desiccated coconut.
- Refrigerate cakes for at least 2 hours to let the jelly set.
- Whip the heavy cream with icing sugar and vanilla until stiff.
- Cut a horizontal slit into each cake and pipe in the cream.
- Serve chilled for optimal texture.
Best Ways to Enjoy It
Serve these chilled on a pretty platter. They look stunning next to fresh spring berries. Pair them with a hot cup of tea or cold milk. Set the table and enjoy a sweet moment together.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They stay fresh and moist for up to three days. You can even make the sponge cakes a day ahead. Fill them with cream just before you are ready to serve.
Tips for Best Results
- Use room temperature eggs for the best sponge volume.
- Sift the dry ingredients twice to keep the batter light.
- Fold the butter in very gently to avoid deflating eggs.
- Ensure the jelly is cold but not yet set before dipping.
- Use a piping bag for a neat and pretty cream center.
- Add a fresh raspberry on top for a beautiful spring look.
- Do not over-bake the sponge or it will be dry.
Ways to Switch It Up
- Swap raspberry jelly for strawberry or lime for a new flavor.
- Use lemon extract in the cream for a citrus zing.
- Add a teaspoon of cocoa to the flour for chocolate sponges.
Common Questions
Can I make these ahead of time?
Yes, you can bake the cakes the day before. Dip them in jelly and coconut, then fill them when ready. This makes entertaining guests much easier and stress-free.
How do I know when the sponge is done?
The sponge should spring back when you touch it gently. It will also pull away slightly from the sides of the tin. Avoid opening the oven door too early.
I hope these sweet raspberry jelly cakes bring a smile to your face. They are such a joy to make and even better to share. Happy cooking!
— Lidia
Raspberry Jelly Cakes with Cream Delight
Ingredients
- 3 large eggs , room temperature
- 110 g caster sugar
- 75 g cornflou r
- 1 tablespoon custard powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon bicarbonate of soda
- 15 g unsalted butter, melted
- 85 g packet raspberry jelly crystals
- 250 ml boiling water
- 200 g desiccated coconut
- 300 ml heavy whipping cream
- 1 tablespoon icing sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 180C (350F) and grease a 12-hole standard muffin or patty tin.
- In a stand mixer, whisk eggs and sugar for 8 minutes until thick, pale, and tripled in volume.
- Sift cornflour, custard powder, cream of tartar, and bicarbonate of soda twice, then gently fold into the egg mixture.
- Fold in the melted butter until just combined, ensuring no deflation of the batter.
- Distribute batter evenly into the prepared tin and bake for 12 to 15 minutes until the sponge springs back when touched.
- Transfer cakes to a wire rack to cool completely.
- Dissolve raspberry jelly crystals in boiling water and refrigerate for 45 minutes until the liquid is cold and slightly syrupy but not set.
- Dip each cooled cake into the jelly to coat the exterior, then immediately roll in desiccated coconut.
- Place coated cakes on a tray and refrigerate for at least 2 hours to allow the jelly to set firmly.
- Whip the heavy cream with icing sugar and vanilla extract until stiff peaks form.
- Cut a horizontal slit into the side of each cake and pipe the cream delight into the center.
- Serve chilled for optimal texture.
