Refreshing Fruit Jelly Milk Cake Recipe — A Complete Guide
Imagine a dessert that’s light, creamy, and colorful, combining smooth milk pudding with vibrant, fruity jelly cubes suspended throughout a soft sponge cake. That’s exactly what Refreshing Fruit Jelly Milk Cake delivers—a layered, chilled dessert that’s as pleasing to the eye as it is to the palate. It’s perfect for hot days when you want something cooling yet indulgent.
What is Fruit Jelly Milk Cake?
This dessert is a fusion of several delightful components:
A soft, fluffy sponge cake base.
Cubes of fruit-flavored jelly scattered through or layered within the cake.
A rich yet light milk pudding or custard layer, often flavored with vanilla.
Fresh fruit pieces can be added for extra freshness and texture.
Chilled and served cold for maximum refreshment.
The contrast between the soft cake, the wobbly jelly, and the creamy milk layer creates a fun, textural treat that’s both nostalgic and elegant.
History and Inspiration
Milk cakes and jelly-based desserts have long been loved around the world. This recipe is inspired by traditional milk pudding cakes (popular in Asian cuisines) and the classic fruit jelly desserts that evoke childhood memories. The combination creates a sophisticated yet simple treat suitable for family gatherings, special occasions, or just a sweet moment to yourself.
Ingredients Overview
The ingredients are divided into three parts: cake, fruit jelly, and milk pudding.
For the Sponge Cake:
4 large eggs, at room temperature — key for a light, airy sponge.
¾ cup (150 g) granulated sugar
1 cup (120 g) all-purpose flour, sifted
1 tsp baking powder
¼ tsp salt
¼ cup (60 ml) milk
2 tbsp (30 g) unsalted butter, melted and cooled
1 tsp vanilla extract
For the Fruit Jelly:
You can either use pre-made fruit jelly or make your own fresh fruit jelly.
To Make Fresh Fruit Jelly:
2 cups (480 ml) fruit juice (choose flavors like orange, apple, grape, or mixed berry)
2 tbsp (20 g) unflavored gelatin powder or agar-agar for a vegetarian option
2 tbsp (30 g) sugar (adjust according to juice sweetness)
Optional: fresh fruit pieces such as diced strawberries, kiwi, mango, or blueberries
For the Milk Pudding Layer:
3 cups (720 ml) whole milk
½ cup (100 g) granulated sugar
3 tbsp (24 g) cornstarch
2 large egg yolks
1 tsp vanilla extract
2 tbsp (30 g) unsalted butter
Equipment Needed
Mixing bowls
Electric mixer or whisk
Sifter for flour
Saucepan for jelly and pudding
Baking pan (8×8 inch or 9×9 inch square)
Spatula
Measuring cups and spoons
Cooling rack
Knife for slicing jelly
Refrigerator
Step-by-Step Instructions
Step 1: Prepare the Fruit Jelly
If you want to use pre-made fruit jelly (store-bought flavored gelatin), skip to Step 2. Otherwise, here’s how to make fresh fruit jelly:
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over ½ cup cold fruit juice. Let it sit for 5 minutes until it blooms (absorbs liquid and thickens).
Heat remaining juice: In a saucepan, warm the remaining 1½ cups of fruit juice with sugar until just hot (do not boil).
Dissolve gelatin: Remove from heat and stir in the bloomed gelatin until completely dissolved.
Pour into a shallow dish: Refrigerate for at least 4 hours or until fully set.
Cut into cubes: Once firm, cut the jelly into small cubes (about ½ inch).
Optional: Toss gently with fresh fruit cubes for added texture.
Step 2: Make the Sponge Cake Base
Preheat oven to 350°F (175°C). Grease and line an 8×8 or 9×9 inch baking pan with parchment paper.
Separate eggs: Separate the egg whites and yolks into two large bowls.
Whip egg whites: Using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form.
Mix yolks and sugar: In the yolk bowl, beat together egg yolks, sugar, and vanilla until pale and creamy.
Add wet ingredients: Stir in milk and melted butter into the yolk mixture.
Fold in flour mixture: Sift together flour and baking powder. Gradually fold into the yolk mixture.
Fold in egg whites: Gently fold the whipped egg whites into the batter in 2-3 additions, being careful not to deflate the air.
Bake: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cool completely on a wire rack.
Step 3: Prepare the Milk Pudding Layer
Combine cornstarch and sugar: In a bowl, mix cornstarch with half the sugar.
Heat milk: In a saucepan, heat the milk until just below boiling.
Temper egg yolks: Slowly add some hot milk to the cornstarch-sugar mixture to temper the yolks.
Cook pudding: Return the tempered mixture to the saucepan with remaining milk. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
Remove from heat and stir in vanilla and butter until melted and smooth.
Cool to room temperature, stirring occasionally to avoid skin forming.
Step 4: Assemble the Cake
Slice sponge cake horizontally into two layers (optional, but recommended for more layering effect).
Place the bottom sponge layer on your serving plate or cake pan.
Scatter fruit jelly cubes evenly over the sponge layer.
Pour half the milk pudding over the jelly and sponge layer, spreading evenly.
Add the second sponge layer on top (if sliced).
Add remaining milk pudding over the top sponge.
Chill the assembled cake in the refrigerator for at least 4 hours or overnight to let layers set and flavors meld.
Step 5: Garnish and Serve
Just before serving, top with fresh fruit slices or berries.
Optionally, dust with powdered sugar or drizzle with fruit syrup.
Slice into squares and serve chilled.
Tips for the Best Refreshing Fruit Jelly Milk Cake
Use fresh, high-quality fruit juice or freshly made jelly for best flavor.
Whip egg whites properly for a fluffy cake.
Fold gently when combining mixtures to maintain airiness.
Cool pudding thoroughly before assembling to avoid melting jelly or cake.
Refrigerate overnight for the best texture and flavor integration.
Experiment with different fruit jelly flavors and fresh fruit combinations.
Variations
1. Tropical Twist
Use mango and passion fruit jelly with coconut milk pudding for a tropical flavor.
2. Berry Medley
Use mixed berry jelly and layer with berry compote for intense fruity notes.
3. Citrus Delight
Use orange jelly and zest in the pudding for a refreshing citrus punch.
4. Vegan Version
Use agar-agar for jelly, coconut milk for pudding, and substitute eggless sponge cake.
Troubleshooting Common Issues
Problem Cause Solution
Jelly too soft or not setting Insufficient gelatin or agar Use correct gelatin amount, chill longer
Cake dense or heavy Overmixing batter or old eggs Fold gently, use fresh eggs
Pudding grainy or lumpy Cornstarch not mixed properly or overheating Mix cornstarch well, cook gently stirring constantly
Layers mixing together Pudding too warm when assembling Cool pudding completely before layering
Cake falls apart when slicing Cake too dry or insufficient chilling Don’t overbake, chill thoroughly before slicing
Nutritional Information (Approximate per serving, serves 12)
Calories: 220-270 kcal
Fat: 7-10 g
Carbohydrates: 35-40 g
Protein: 5-6 g
Sugar: 25-30 g
Serving Suggestions
Serve chilled on a warm day with a cup of iced tea or lemonade.
Pair with light whipped cream or a drizzle of fruit coulis.
Decorate with edible flowers or mint leaves for an elegant presentation.
Great for brunches, summer parties, or as a light dessert after a heavy meal.
Storage
Store the cake covered in the refrigerator for up to 3 days.
Best enjoyed within 24-48 hours for freshest texture.
Do not freeze as jelly and pudding textures may be compromised.
Final Thoughts
This Refreshing Fruit Jelly Milk Cake is a vibrant, fun dessert that balances texture, flavor, and color. It’s a perfect way to celebrate fresh fruits and bring a cooling touch to your dessert table. Once you get the hang of the layering and preparation, it becomes a go-to recipe for impressing guests or treating yourself.
If you want, I can provide printable recipe cards, shopping lists, or suggest pairing drinks and complementary desserts. Just ask!
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