Beautiful multi-layered cake fills with peach jelly and sponge!
This Asian jelly sponge cake is soft and airy, combining the taste of light and refreshing sweetness from the fruits jelly layered! This ultimate multi-layered jelly cake that’s builds by a light and fluffy spongy base then top with a summery fruity jelly layers is truly unique. You get to taste this delightful textures in every single bite. It is my type of decadent dessert!
This type of celebration cake is perfect for events like birthday, mother’s day or even a party! Made this cake a day ahead and your guests will surely enjoy this delicious treat.
There are 2 main components of the cake. The sponge layers and the jelly layers. Firstly, build the base by fills a thin spongy cake about an inch thick at the bottom of the pan. Then fills with similar amount of jelly layer and arrange the fruits in the jelly. You have to wait for the jelly to set before you top the 3rd layer with sponge cake. Repeat until you finish all the ingredients. I made 6 layers for this cake using a cake pan size 16cm*7cm for a serving of 8.
Below are the pictures sponge cakes. I made 2 of them as my child prefer a plain spongy cake. You can see how light and fluffy of the cake texture.
|Preparation Time: 30 minutes||Cooking Time: 45 minutes||Serve : 8|
– 3 chilled egg white
– 2 tbsp sugar
– 3 egg yolks
– 1/4 cup sugar
– 1 tbsp vegetable oil
– 1 tbsp lemon juice
– zest from 1 lemon about 1 tsp
– 1/4 tsp salt
– 2/3 cup sifted cake flour
– 600ml orange juice
– 1 1/2 tbsp agar agar powder
– 1/4 cup sugar
– 1 canned peach, 400g
– 1 cup mango, diced
- Preheat oven to 170C, line baking paper on your cake pan. Do not grease the side of your pan.
- In the cake mixer, beat egg whites and slowly add in 2 tbsp sugar on high speed. Beat for 5 minutes until egg whites reach stiff peaks. Transfer meringue to a bowl, set aside.
- Beat egg yolks and slowly add in sugar on high speed for 5 minutes or until egg is lighten in colour. Add oil and lemon juice and beat until mixture is creamy, about 2 minutes.
- Stir in lemon zest and salt, then add flour and beat on low speed for 1-2 minutes until mixture is well combined.
- Fold 1/3 of the egg whites into the batter, use a whisk to gently incorporate to lighten the batter. Add in the remaining egg whites and gently whisk until it well combined. Do not over beat.
- Bake for 30-35 minutes until toothpick come back clean and cake spring back when touch.
- Transfer to a cooling rack and let the cake cool down completely before remove it from the pan.
- Use a knife to run through the edge of the pan and place the cooled cake on a flat surface, a chopping board for instance.
- Gently slide by dividing the cake into 3 thin layers about an inch thick each. Cover with wrap until ready to use. Wash the cake pan and set aside.
- To make jelly, in a saucepan, add orange juice, agar agar powder and sugar, heat up to boil. Constantly stir until agar agar powder and sugar is fully dissolved.
- Place saucepan on top of a bowl fills with chilled water, stir the mixture until it is slightly warm or reached room temperature.
- Transfer one of the sliced sponge cake and place as the base into the cleaned cake pan. Pour 1/3 of the jelly mixture on top as the second layer. Place peaches surrounding the jelly and mango in the center. Wait for it to set before you place 2nd layer of sponge cake. Repeat until you get 6 cake layers.
- Refrigerator overnight before serve.
If you like this jelly cake recipe, you may also want to check out below jelly recipes:
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!