Recipe (for disaster): Jelly Cake

Sometimes you just want things to work out so badly that you lose all sense of mind and just go for it.

And sometimes your perseverance pays off. Sometimes it doesn’t.

This jelly cake is a sad story. It begins as a fun and delicious sugary pile of amazing dreams and finishes with a sugar overload and sticky mess.

As my boyfriend so eloquently commented on Instagram:

We made a monster 😦
But it was a delicious monster
It’s like Frankenstein’s monster. You’re pretty proud of its existence but its not the prettiest and it also doesn’t really wanna live


The idea behind this was a classic Victoria sponge with whipped cream and raspberry jam. And jam is basically a jelly, right?

In my head, I had the image that I was going to have a very nice, flat, solid layer of jelly sandwiched inbetween the cream and the cake.

You know:

Oh, what was that? How do you get the jelly to sit nicely on top of the cream? Well, I don’t know how. I ended up having to mash the jelly and try to pack it onto the cream. Of which, it wanted to slip off anyway on the plate, the surrounding table..

Good luck and Godspeed.

Makes: a monster cake, feeds 8-10


  • Sponge cake:
  • 1 1/4 cup plain flour, sifted
  • 34 cup caster sugar
  • 6 eggs
  • 60g butter, melted
  • 1 x packet of raspberry jelly crystals
  • Whipped cream:
  • 250mL thickened cream
  • 1/3 cup icing sugar


  1. Preheat oven to 180C. Grease two round cake tins – same as the jelly tin. Line with paper.
  2. Beat eggs and sugar together in an electric mixer until light, fluffy and tripled in volume. Fold in flour using a cutting and folding action. Make sure that the flour gets incorporated well into the foam. Fold in butter.
  3. Pour 1/2 the mixture into each tin and bake for 20-25 minutes until golden brown. Trim cake to make it flat if necessary. I rested one sponge on top of the other and this flattened the bottom sponge.
  4. Make jelly according to packet directions in 20cm round cake tin. Refrigerate for at least 4 hours or overnight. Dip tin in hot water for a few seconds to loosen jelly from tin.
  5. Whip cream with icing sugar (which helps it hold it’s shape better).
  6. Assemble cake with whipped cream and jelly sandwiched in between cake layers (GOOD LUCK, HAHAHAHA. I trolled you all. This is IMPOSSIBLE).


The sponge recipe is really good and has a really strong egg flavour. If you don’t like that, cut back an egg or two. I doubt it will make much difference to the overall turn out. Can always add a tiny bit of milk with the melted butter if it’s looking too dry after adding the flour in.

In future, don’t use jelly. Opt for gelatin or agar jelly and flavour those from there. Suggestions from a friend includes assembling the cake in a springform tin.

The difficult part was making sure the jelly could come out of a tin in one piece. Willing to take aboard any suggestion here!!

Also, hand whipping cream is way harder than I ever imagined but super satisfying. Tip: don’t give up hope!

My boyfriend and I were lost for ways to cut and serve this cake so we took a spoon each and just ate chunks out of the it. Fun and messy. Nothing like channelling your inner child for some innocent joy.


4 thoughts on “Recipe (for disaster): Jelly Cake

  1. On Instagram, I thought you’d actually decorated the cake with crinkled cellophane. I should turn up the brightness of my phone’s screen.
    Maybe it would work better if the jelly was under the cream? Possibly lining the jelly tin with baking paper so that you don’t need to heat it so much to get it back out, or leaving it to set in the fridge for longer would help it stay together. It’s sounds like a really tasty cake!


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