Jelly Cake Recipe

Flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness to the cake, balancing the flavors.

Milk: Adds moisture and richness to the batter.

Eggs: Bind the ingredients together and add richness.

Baking powder: Helps the cake rise and become fluffy.

Jelly: The topping that adds a sweet and fruity layer to the cake.

When mixing the batter, ensure that the eggs and milk are at room temperature. This helps create a smoother batter and ensures even baking.

• flour - Substitute with almond flour: Almond flour provides a nutty flavor and is gluten-free, making it suitable for those with gluten intolerance.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the cake, though you may need to adjust the liquid content slightly.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, suitable for those who are lactose intolerant or vegan.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients together.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• jelly - Substitute with fruit puree: Fruit puree can add a similar sweetness and moisture to the cake, offering a more natural flavor.

• Allow the jelly cake to cool completely before storing. This prevents condensation, which can make the cake soggy.

• Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. Ensure no part of the cake is exposed to air.

• Store the wrapped cake in an airtight container to maintain its moisture and flavor.

• Keep the container in a cool, dry place if you plan to consume the cake within 2-3 days. For longer storage, place the container in the refrigerator.

• If refrigerating, bring the cake to room temperature before serving to enjoy its full flavor and texture.

• To freeze, first ensure the cake is completely cooled.

• Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Place the wrapped cake in a freezer-safe bag or airtight container for added protection.

• Label the container with the date to keep track of its freshness.

• Freeze the cake for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight.

• Once thawed, let the cake sit at room temperature for about an hour before serving to achieve the best texture and taste.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover jelly cake on an oven-safe dish.
  3. Cover the cake with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove the foil and let it sit for a couple of minutes before serving.

• Microwave Method:

  1. Place a slice of jelly cake on a microwave-safe plate.
  2. Cover the cake with a microwave-safe cover or a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and heat in additional 10-second intervals if needed.
  5. Let it sit for a minute to allow the heat to distribute evenly.

• Steaming Method:

  1. Set up a steamer or a double boiler.
  2. Place the jelly cake on a heatproof plate and put it in the steamer.
  3. Steam for about 5-7 minutes, or until the cake is warmed through.
  4. Carefully remove the plate from the steamer and let it cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the jelly cake on a toaster oven tray.
  3. Cover the cake with aluminum foil to prevent it from drying out.
  4. Heat for about 10 minutes, checking halfway through.
  5. Remove the foil and let it sit for a couple of minutes before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the jelly cake in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't dry out.
  4. Let it sit for a minute to allow the heat to distribute evenly before serving.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine and mix the ingredients together.

• Whisk: Used to whisk together the flour, sugar, and baking powder.

• Measuring cups: Used to measure out the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure the baking powder.

• Cake pan: Used to hold the batter while it bakes in the oven.

• Toothpick: Used to check if the cake is done by inserting it into the center.

• Spatula: Used to spread the jelly evenly on top of the cooled cake.

• Cooling rack: Used to cool the cake after it has been baked.

Pre-measure ingredients: Measure out flour, sugar, and baking powder ahead of time to streamline the mixing process.

Use room temperature ingredients: Let eggs and milk come to room temperature for easier mixing and better texture.

Grease the pan in advance: Prepare your cake pan before starting to mix the batter to save time.

Quick cooling: Place the cake on a wire rack to cool faster before spreading the jelly.

Batch baking: If making multiple cakes, mix larger batches of batter and bake simultaneously.