Notes
Measure the ingredients, for best results. Use a kitchen scale to weigh the dry ingredients in grams. Inaccurate measurements can cause the ratios to be off, resulting in dry cakes, or cakes that don’t rise. If you don’t have scales, fluff the flour with a spoon, spoon it into a measuring cup and level it with a knife.
Make sure all of the ingredients are at room temperature before mixing, otherwise your batter can split.
Make the jelly first and place it in the fridge to thicken (but not set!). This will take 1-2 hours, plenty of time to start on the cakes while you wait.
It is important to get the consistency of the jelly right. If the jelly isn’t set enough, the cakes will soak in too much liquid. This will cause them to become soggy/fall apart. If the jelly sets too much, it won’t soak into the cakes. The jelly should be refrigerated until it partially sets to the thickness of a loose egg white. This will take 1-2 hours, but continually check so it doesn’t set too much!
I used a silicone dome tray to make the cakes. But you could also use a gem cake pan with small, shallow holes. If you don’t have either, they could be made into regular cupcakes and cut in half to serve (baking times will vary).
Silicone cake trays make the removal of the cakes much easier. Be sure to use a little oil spray to prevent sticking.
The cakes should be bite-sized, so don’t overfill the cake tins. One heaped tablespoon is all you need for each cake.
Cover and refrigerate the cakes for 30 minutes once they have been soaked in the jelly. This allows time for the jelly to absorb into the cakes and to firm up.
Before filling with cream, the flatter side of the cakes cakes can be trimmed to remove any doming. Keep the nice, rounded side and trim the other side to flatten, if needed.
Once the centres of the cakes spring back and a toothpick comes out clean, they are ready! They only take around 8-10 minutes, as each cake only has a heaped tablespoon of cake batter. Start to check them around the 8-minute mark and keep an eye on them from there. We want to avoid making the edges dark and overcooked, ensuring the cakes stay light, soft and moist.
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