Here’s a simple and colorful Fruit Jelly Cake recipe—light, fruity, and perfect for showing off fresh fruits 🍓🍊
Fruit Jelly Cake
Ingredients
For the sponge cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup sugar
- 1/4 cup milk
- 2 tbsp butter, melted
- 1 tsp vanilla extract
For the jelly topping
- 1 packet (85 g) fruit-flavored gelatin (like strawberry, orange, or mixed fruit)
- 1 cup hot water
- Fresh fruits, sliced (strawberries, kiwi, mango, blueberries, etc.)
For the cream (optional)
- 1 cup whipped cream
- 1–2 tbsp sugar
Instructions
- Bake the sponge cake
- Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
- Whisk eggs and sugar until fluffy.
- Mix flour, baking powder, and salt, then fold into the egg mixture gently.
- Stir in milk, butter, and vanilla until smooth.
- Pour into the pan and bake 20–25 minutes, or until a toothpick comes out clean.
- Let cool completely.
- Prepare the fruits
- Slice and arrange fresh fruits on the cooled cake.
- Make the jelly
- Dissolve gelatin in 1 cup hot water, stir until fully dissolved.
- Let it cool slightly (so it doesn’t melt the fruits), then pour gently over the arranged fruits.
- Chill
- Refrigerate at least 2–3 hours until the jelly sets.
- Optional cream layer
- Spread sweetened whipped cream over the sponge before adding fruits and jelly for a creamy layer.
- Serve
- Slice carefully with a sharp knife dipped in warm water for clean cuts.
Tips
- Use firm fruits (like grapes, kiwi, or berries) to prevent them from sinking.
- For a clearer jelly, use a gelatin dessert mix with no added milk or cream.
- You can make mini jelly cakes in muffin cups for a fun individual treat.
If you want, I can give a version that looks like a rainbow fruit jelly cake—super colorful and show-stopping. Do you want me to do that?
