Old Fashioned Jelly Cakes

Old Fashioned Jelly Cakes

Old Fashioned Jelly Cakes with cream

These old fashioned Jelly Cakes were made every year when I was younger by my mother.  Only on special occasions would she make these, mainly birthdays.

I call them Old fashioned because I’m nearly 52.  I have fond memories of when I was a very young child watching my mother in the kitchen making this delicious jelly version of chocolate lamingtons. Without a doubt these jelly cakes would be one of my most favourite recipes I remember my mother making. 


You find interesting things out all of the time! Tonight I found out from a member of our recipe group that another name for Jelly Cakes is Homemade Jammy Joeys in areas of the UK

Recipe Notes:

These Two Minute Sponge Cupcakes dipped in Raspberry or Strawberry Jelly (Jello) and desiccated coconut freeze great.

Use any flavoured jelly although I have only ever used Strawberry, Raspberry or Lime flavours

 

How to make Old Fashioned Jelly Cakes:

Old Fashioned Jelly Cakes

Simone
These old fashioned Jelly Cakes were made every year when I was younger by my mother.  Only on special occasions would she make these.
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
total time 2 hours 10 minutes
Course Cakes
Cuisine Australian
Servings 12

Ingredients
  

  • 1 batch TWO MINUTE SPONGE CUPCAKES (Grab the recipe below)
  • 85 gram (2.9 oz) Packet Raspberry Jelly Crystals
  • 1 cup Desiccated Coconut

Instructions
 

To make up the jelly

  • Combine one package of jelly to 1/2 cup boiling water and stir until dissolved. If it doesn't dissolve properly put it in the microwave for a few seconds and give another stir.
  • Once dissolved add another 1/2 cup cold water.
  • Put the jelly into a shallow tray and put into the fridge until its on the verge of setting but still watery.  Not to worry if the jelly has set, just put it in the microwave for about 20 seconds to heat it up so that it becomes a little watery again.

Assembly

  • Once you have cooked the cupcakes and they are cold, remove the paper patties and dip them into the jelly until they are all covered over then roll them in the coconut. 
  • Place inside a plastic storage container - keep going until all the cakes are covered.
  • Allow to set inside the fridge for a few hours.
  • You can eat them whole or cut in half and add some raspberry jam and whipped cream

HOW TO MAKE TWO MINUTE SPONGE CUPCAKES:

 

INGREDIENTs

  • 157 grams (5.5 oz) or 1 cup Self Raising Flour
  • 184 grams (6.4 oz) or 3/4 cup White Sugar
  • Eggs
  • 3 tablespoons  Milk
  • 1 tablespoon Butter melted
  • 1/2 teaspoon Vanilla Essence

METHOD

 
  1. Preheat oven to 180 celcius (350 f)
  2. Put all ingredients into a bowl.
  3. Mix well using an electric beater.
  4. Put paper cases into a cupcake tin or muffin tin.
  5. Spoon batter evenly into each case.
  6. Cook in the oven for approx 10 – 15 minutes. Until its a light golden colour or until the cake springs back when touched
  7. Turn onto a wire cooling rack and allow to cool before decorating.
 

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photo of Chocolate Fudge Truffle Cheesecake displayed on a cake platter

Chocolate Fudge Truffle Cheesecake

Simone
A rich, decadent, dark chocolate baked cheesecake. The perfect cheesecake for all chocolate lovers!
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Refridgeration: 6 hours
total time 7 hours 45 minutes
Course Dessert
Servings 16 slices

Ingredients
  

Base:

  • 200 grams (7.05 oz) Chocolate Biscuits or Cookies , crushed finely (I used Arnotts Chocolate Ripple Biscuits)
  • 100 grams (3.5 oz) Butter , melted

Filling:

  • 750 grams (26.4 oz) Cream Cheese , room temperature
  • 440 grams (15.5 oz) Sweetened Condensed Milk
  • 375 grams (13.2 oz) Dark Chocolate Chips , melted
  • 4 Eggs
  • 1 teaspoon Vanilla Essence

Instructions
 

Base:

  • Preheat the oven to 150 celcius. (302 f)
  • Place the chocolate biscuits into a food processor and blend until resembles breadcrumbs.
  • Put into a mixing bowl and add melted butter and stir through.
  • Press chocolate mixture onto bottom of a 22 cm spring-form pan.
  • Bake for 10 minutes. Then remove and set aside.

Filling:

  • Place the cream cheese into a bowl and beat until smooth.
  • Add the sweetened condensed milk to the cream cheese.
  • Beating thoroughly.Add melted chocolate.
  • Then the eggs and vanilla essence.
  • Scrape the cheese mixture into the pan over the biscuit base.
  • Bake in the oven for approximately 65 minutes.
  • Allow to cool to room temperature then put in the fridge for at least 4 hours.
  • With a knife cut around the inside of the pan to loosen the cheesecake from the sides.
  • Serve with cream and/or berries.

Notes

 
Keyword Chocolate Cheesecake

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