Super Moist Strawberry Jelly Cake with Vanilla Cream
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- 9" round pan
INGREDIENTS
- 3 eggs
- ⅔ cup/130 grams sugar
- ½ cup/100 grams oil
- 1 cup/140 grams flour
- 1½ teaspoons/5 grams baking powder
- ½ cup/120 grams orange juice
- 2 tablespoons/20 grams instant vanilla pudding
Syrup:
- 2 tablespoons sugar
- ¼ cup hot water
Cream:
- 1 cup + 1 teaspoon/250 milliliters heavy whipping cream
- ½ cup/120 grams milk
- 4 tablespoons/40 grams instant vanilla pudding
- ⅓ cup/66 grams sugar
Strawberry layer:
- 1 pound/500 grams strawberries, thinly sliced lengthwise
- 90 grams/3 ounces strawberry jelly, prepared according to package
INSTRUCTIONS
- Preheat the oven to 355°F (180°C).
- Separate the eggs into whites and yolks. In a mixer bowl, whip the egg whites, gradually adding the sugar, until a stable foam forms. Add the yolks and oil, and mix with a whisk. Add the orange juice, flour, baking powder, and pudding mix, and mix until smooth. Transfer the batter to a round 9” (22 cm) baking pan and bake for about 30 minutes.
- Remove from the oven and let the cake cool completely.
- Prepare the syrup by dissolving sugar in hot water and brushing it lightly over the cake.
- For the cream, whip the whipping cream, milk, and sugar in a mixer bowl on medium speed until smooth. Add the pudding mix and whip until stable. Spread the cream over the cake and smooth it with a spatula. Chill the cake in the refrigerator for 25 minutes.
- Remove the cake from the refrigerator and arrange the strawberries side by side. Prepare the strawberry jelly according to the instructions and pour it gently in a thin stream over the strawberry layer without moving the strawberries. Refrigerate the cake for two hours, and it’s ready to serve.
MY NOTES
FAQ
Can I use frozen strawberries for this strawberry jelly cake?
Using frozen strawberries in this strawberry jelly cake is possible but requires some adjustments. Thaw the strawberries completely and drain any excess liquid to prevent the cake from becoming soggy. Frozen strawberries may also be softer and less firm than fresh ones, so they might not hold their shape as well when arranged on the cake. For best results, pat the strawberries dry after thawing to remove as much moisture as possible before using them in the recipe.
How can I make the strawberry jelly cake gluten-free?
To make the strawberry jelly cake gluten-free, replace the regular flour with a gluten-free flour blend that contains xanthan gum or another binding agent. Ensure all other ingredients, such as the baking powder and vanilla pudding mix, are labeled gluten-free. Follow the same preparation and baking steps, but be mindful that the texture may vary slightly due to the flour substitution. This adjustment allows you to enjoy the cake while accommodating gluten sensitivities.
What can I use as a substitute for instant vanilla pudding?
As a substitute for instant vanilla pudding mix in the strawberry jelly cake, you can use cornstarch and vanilla extract. For each package of pudding mix, combine 2 tablespoons of cornstarch with 2 tablespoons of sugar and a teaspoon of vanilla extract. Mix these ingredients into the recipe where the pudding mix is called for. This combination will provide the necessary thickening and flavor, ensuring your cake maintains its desired texture and taste without the instant mix.
Can I use a different type of fruit for the jelly layer?
Yes, you can use a different type of fruit for the jelly layer in this cake. Options like raspberries, blueberries, or peaches work well. Choose a jelly flavor that complements the selected fruit. For instance, raspberry jelly pairs nicely with fresh raspberries. Ensure the fruit is sliced or arranged similarly to the original recipe for an even layer. This flexibility allows you to customize the cake according to seasonal fruit availability or personal preferences while maintaining its delicious appeal.
How should I store the strawberry jelly cake?
Store the strawberry jelly cake in the refrigerator, covered with plastic wrap or in an airtight container to prevent it from drying out. This cake will stay fresh for up to 3 days. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw it in the refrigerator overnight before serving. Proper storage ensures the cake maintains its flavor and texture for optimal enjoyment.
Can I make the cake ahead of time and freeze it?
Yes, you can make the strawberry jelly cake ahead of time and freeze it. To do this, bake the cake, let it cool completely, and then wrap it tightly in plastic wrap and foil. Freeze it for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight. After thawing, you can prepare the syrup, cream, and strawberry layer fresh before serving. This ensures the best texture and flavor for your strawberry jelly cake.
Is there a vegan version of this recipe?
Yes, a vegan version of this recipe can be made with plant-based substitutes. Use flaxseed or chia eggs instead of regular eggs. Replace dairy milk with almond or soy milk, and use coconut cream or a vegan whipped topping instead of heavy whipping cream. For the pudding, opt for a vegan instant pudding mix. Ensure the jelly and other ingredients are vegan-friendly. These substitutions will create a delicious vegan strawberry jelly cake.
Prevent the strawberries from moving when pouring the jelly
To prevent the strawberries from moving when pouring the jelly, first chill the cake until the cream layer is firm. Then, gently arrange the strawberries on top of the cream layer and press them down slightly to set them in place. Prepare the jelly according to the package instructions and let it cool slightly before pouring. Pour the jelly slowly and gently in a thin stream over the strawberries, avoiding direct contact to keep them in place.
