Jelly Cakes Recipe| Lamington Bites
User Reviews
5
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Prep Time
1 hr
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Cook Time
40 mins
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Total Time
1 hr 40 mins
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Servings
8 people
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Calories
319 kcal
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Cuisine
Australian
Jelly Cakes Recipe| Lamington Bites
Description
This recipe begins by dissolving raspberry jelly crystals in hot water, then adding cold water to chill until half-set, providing a gel-like layer for the cakes. The vanilla sponge cake is prepared by creaming butter, sugar, and vanilla before incorporating eggs, self-raising flour, and milk to create a fluffy batter. Baking at 180°C for 45 minutes yields a light, tender sponge.
Whipped cream is made by whisking thickened cream with vanilla and icing sugar, adding a smooth, lightly sweet layer between cake slices. After cooling, the sponge is sliced into sections, layered with cream and jelly, then cut into squares. These squares are finished by coating with desiccated coconut, giving them their signature texture and appearance.
Jelly Cakes can be served as finger-sized treats for parties, afternoon tea, or dessert. The combination of cream and berry jelly balances sweetness and moisture within the coconut-coated cake.
The method advises careful checking of the jelly’s setting stage, proper cooling of the cake before slicing, and refrigerating cream until needed to maintain consistency. These steps ensure neat assembly and desirable texture in the final bites.
Ingredients
- 85 g raspberry jelly crystals for jelly, 1 packet
- 250 ml water for jelly, hot
- 250 ml water for jelly, cold
- 100 g butter for cake
- 100 g sugar for cake
- 1 tablespoon vanilla for cake
- 2 egg for cake
- 180 g self-raising flour for cake
- 100 ml milk for cake, whole
- 100 ml thickened cream for cream, or heavy cream
- 1 teaspoon vanilla for cream
- 1 tablespoon icing sugar for cream
- ufficient quantity desiccated coconut Final coat
Instructions
Raspberry Jelly
- Dissolve the jelly crystals in hot water and stir in cold water. Refrigerate until half set.
- It takes around 1- 2hrs. You need to check it repeatedly.
Vanilla Sponge Cake
- Whisk butter, sugar and vanilla in a bowl to combine together and add eggs in batches.
- When the batter becomes fluffy and creamy, add flour and milk in batches to it.
- Pour the batter into the greased baking tin and bake for 45 minutes at 180°C.
- Cool the cake completely before cutting and assembly.
Cream Preparation
- Whisk thickened cream, vanilla and icing sugar together to get a whipped cream.
- Store in fridge until you need it.
Cake Assembly
- Cut the cake into three long slices. Spread the cream on the top of one slice and place the second slice of the cake (without cream) on it. Cut these sandwiched cake slice into squares.
- Similarly, cut the third slice in half. Spread the cream on the half portion and sandwich the other half portion without cream. Cut into squares.
- Dip all the square cake slices into raspberry jelly one at a time.
- Then coat with the coconut by tossing it in a bowl.
- Keep these cakes in the fridge until you serve them.
Notes
- Monitor the jelly closely while chilling; it takes 1 to 2 hours to reach half-set consistency needed for layering.
- Cool the sponge cake completely before slicing to prevent crumbling during assembly.
- Keep whipped cream chilled until use to maintain volume and texture.
- Coconut coating adds texture and classic flavor typical of Lamingtons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 8people | |
| Calories | 319kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 139mg | 6% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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