Go Back
Small round raspberry jelly cakes coated in white coconut with a cream filling inside.

Raspberry Jelly Cakes with Cream Delight

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 45 minutes
Servings 12 servings
Calories 285 kcal

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.