Old Fashioned Raspberry Cream Jelly Cakes are a delightful treat that brings back memories of simpler times. This classic dessert features light and fluffy sponge cake, sweet raspberry jelly, and velvety whipped cream, all rolled in coconut. They are perfect for tea parties, picnics, or just a sweet snack at home.
Why Make This Recipe
If you’re looking for a dessert that combines sweetness with a hint of nostalgia, these jelly cakes are the perfect choice. They are easy to make and will impress your family and friends. Plus, they’re a fun way to enjoy fresh raspberries or raspberry jelly, making them a unique addition to your dessert repertoire.
How to Make Old Fashioned Raspberry Cream Jelly Cakes
Ingredients:
- Sponge cake
- Raspberry jelly
- Shredded coconut
- Whipped cream
- Sugar
- Vanilla extract
- Eggs
- Flour
- Baking powder
- Milk
Directions:
- Preheat the oven and prepare a baking pan.
- In a bowl, mix together the eggs, sugar, and vanilla until fluffy.
- Gradually add flour and baking powder, mixing until well combined.
- Pour the batter into the prepared pan and bake until golden.
- Once the cake is cool, cut it into strips and dip each strip in raspberry jelly.
- Roll the dipped strips in shredded coconut.
- Fill with a dollop of whipped cream before serving. Enjoy your classic treat!
How to Serve Old Fashioned Raspberry Cream Jelly Cakes
These delicious jelly cakes can be served on a nice plate, garnished with a sprinkle of shredded coconut or a fresh raspberry on top. They make a lovely addition to any dessert table and are great for sharing with friends and family.
How to Store Old Fashioned Raspberry Cream Jelly Cakes
You can store these jelly cakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them, but ensure you’ve covered them properly to keep them fresh.
Tips to Make Old Fashioned Raspberry Cream Jelly Cakes
- Make sure to beat the eggs and sugar well for a fluffy sponge cake.
- Use good quality raspberry jelly for the best flavor.
- Experiment with other toppings, like chopped nuts or chocolate sprinkles.
Variation
You can mix things up by using different fruit jellies, such as strawberry or peach. You can also try adding a layer of fresh fruit inside the rolled cake for an extra burst of flavor.
FAQs
1. Can I use store-bought sponge cake?
Yes, you can use store-bought sponge cake to save time, but homemade is often fresher and tastier.
2. How can I make these jelly cakes gluten-free?
You can substitute regular flour with a gluten-free flour blend. Make sure all other ingredients are also gluten-free.
3. Can I freeze these jelly cakes?
It’s best to freeze the sponge cake itself without jelly or whipped cream. Wrap it well and freeze, then assemble once thawed.
Enjoy making and sharing these delightful Old Fashioned Raspberry Cream Jelly Cakes!
Print
Old Fashioned Raspberry Cream Jelly Cakes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A nostalgic dessert featuring fluffy sponge cake filled with raspberry jelly and whipped cream, rolled in shredded coconut.
Ingredients
- Sponge cake
- Raspberry jelly
- Shredded coconut
- Whipped cream
- Sugar
- Vanilla extract
- Eggs
- Flour
- Baking powder
- Milk
Instructions
- Preheat the oven and prepare a baking pan.
- In a bowl, mix together the eggs, sugar, and vanilla until fluffy.
- Gradually add flour and baking powder, mixing until well combined.
- Pour the batter into the prepared pan and bake until golden.
- Once the cake is cool, cut it into strips and dip each strip in raspberry jelly.
- Roll the dipped strips in shredded coconut.
- Fill with a dollop of whipped cream before serving.
Notes
Store in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage, ensuring they are properly covered.
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: jelly cakes, raspberry dessert, sponge cake, tea party treats, easy desserts