Anyone have recipe of jelly cake ?

Question

Those very colourfull and a lots of layer, sometimes in a very nice cartoon character. Recipe in details please.....my son love it but I can buy any here, need to make one.

Answer 1

i dont know if this is the exact thing your looking for, but i do know that it's delicious!

Jelly Cake

--ingredients..
1 box yellow cake mix (plus ingredients that cake mix requires, usually eggs & vegetable oil)
1 pkg (8oz) cream cheese
1 stick of butter
3 1/2 cups confectioner's sugar
1 teaspoon vanilla extract
1 jar of jam (such as strawberry, rasberry, blackberry-- just whatever you like)
1 cup pecans (optional)
1 bag ofcolorful assorted jelly beans

--Directions..
Prepare cake mix as directed on box. Stir in half of the jelly beans (if the jelly beans are big, tear them into pieces). Stir in pecans, if desired. Divide batter evenly among three well greased 8-inch cake pans.
Bake according to directions on the box.
While cake is baking, mix the cream cheese and butter on low speed with an electric mixer until well blended. Add vanilla and sugar & mix until sugar is incorporated.
Allow cake to cool completely after it is baked. Turn out one cake onto a cake plate and spread the top with jam and drizzle on cream cheese frosting with spoon. Turn out the second layer on top of the first, and spread with jam and drizzle with frosting. Turn out the last layer, and spread the top with cream cheese frosting.
Decorate the cake with jelly beans.

Answer 2

Jelly Roll Cake:

5 large eggs, separated
1/2 C sugar
1 tsp. vanilla
1/2 C flour
confectioner's sugar

Preheat oven to 350° F.

Grease a 15 ½" x 10 ½" jelly-roll pan and line with parchment paper.

Beat egg whites in a large bowl until soft peaks form. Gradually beat in ¼ cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.

To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Inver cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cke and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.

Answer 3

English Trifle

INGREDIENTS
1/2 cup margarine
1/2 cup white sugar
2 eggs
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1 pint heavy cream
1/4 cup white sugar
1 teaspoon vanilla extract

1 (4.6 ounce) package non-instant vanilla pudding mix
1 (8 ounce) jar seedless raspberry jam
1/2 cup sherry
4 fresh peaches - peeled, pitted and sliced
1 pint fresh strawberries, rinsed and sliced
1 pint blueberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cake pan.
In large bowl, cream together margarine and 1/2 cup sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared pan.
Bake 25 minutes, or until cake springs back when lightly touched in center. Cool in pan for five minutes, then remove from pan and cool completely on wire rack. Cut into narrow pieces about 1 1/2 inches by 4 inches. Set aside.
In large bowl, beat cream with electric mixer until soft peaks form. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
Prepare vanilla pudding according to package directions. Set aside.
To Assemble Trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the pudding and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and pudding. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.

Answer 4

Beat 3 eggs well, whites and yolks separately; take a cup of fine white sugar and beat in well with yolks, and 1 cup sifted flour, stirred in gently; then stir in the whites, a little at a time, 1 teaspoon baking-powder, and 1 tablespoon milk; pour into three jelly-cake plates and bake from five to ten minutes in a well-heated oven; when cold spread with currant jelly, place one layer on top of the other, and sift powdered sugar on top.

Peanut Butter And Jelly Cake

Ingredients
2 1/2 c Flour, all-purpose
2/3 c Sugar
4 ts Baking powder
1/2 ts Salt
1 c Sugar, brown
1/3 c Shortening
1/3 c Peanut butter
1 1/4 c Milk
3 Eggs
1 ts Vanilla extract
1/4 c Peanut butter (layer)
1/2 c Jelly, red (layer)
FLUFFY FROSTING:
3/4 c Sugar
1/4 c Corn syrup, light
2 tb Water
2 Egg whites
1/4 ts Salt
1/4 ts Cream of tartar
1 ts Vanilla extract

1. Sift together into mixing bowl flour, sugar, baking powder, and salt. Add brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With electric mixer, blend at lowest speed, then beat at a low speed. Or beat 225 strokes with a spoon. ) Add eggs and vanilla. Beat 1 1/2 minutes. Turn into two 9-inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back when touched lightly in center. Cool. Place one layer, top-side down, on serving plate. Spread with peanut butter then with jelly. Top with second layer; frost.

2. FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water, egg whites, salt and cream of tartar. cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks. Remove from heat. Add vanilla; beat until frosting holds deep swirls.

Answer 5

Never heard of It.