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Jenny's Raspberry Jelly Cakes


2 eggs, separated
1 tablespoon butter
1 tablespoon boiling water
1 cup self-raising flour
½ cup sugar
1 teaspoon vanilla essence
1 packet Aeroplanes raspberry jelly
300ml whipping cream
½ cup desiccated coconut
fresh strawberries or raspberries to decorate


Grease or spray a 12 hole patty tin.
In a medium bowl beat egg whites until stiff. Then add sugar, unbeaten egg yolks and vanilla essence. Mix. Sift in self-raising flour and lastly add the butter dissolved in the boiling water. Mix briskly. Put in small rounded patty tins and bake for 10-15 mins in a fairly hot oven, 180 degrees Celsius or 160 degrees Celsius fan-forced. Cool completely on a rack. When cold dip in raspberry jelly and roll in coconut. Make a small incision in each and fill with whipped cream and fruit.

Note: make the jelly according to the packet instructions. 
When the jelly has begun to set but before it has fully set dip the cakes into the jelly. You want the cakes to soak up a little of the jelly. Store cakes in the fridge. Will keep for 24 hours.

Memory: This recipe is in memory of my dad Gavin Morris who passed away in July 1995 after a long battle with cancer. Raspberry Jelly Cakes with lashings of whipped cream were his favourite. My Dad had a real sweet tooth.

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