Jelly Surprise Cake

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Makes/serves 6 servings
Duration 1 hr
Difficulty Moderate
  • Pudding/dessert
  • Kid friendly


  • 1 – Eggless sponge cake
  • 1 packet – strawberry jelly
  • 10-15 fresh strawberries
  • 2 cups water
  • 15″ x 6″ strip of wax or thick butter paper
  • 1/2 cup biscuits, crumbled


  • Slice the cake into 3 horizontal parts.
  • Take a bowl in which the cake fits perfectly (use the tin in which the cake was baked).
  • Place the butter paper strip all along the inside border vertically. Let the ends overlap.
  • Place the lower part of the cake in the tin keeping the butter paper strip up and around it.
  • Boil the water, add jelly crystals, stir and dissolve well.
  • Put half the mixture in the freezer to chill.
  • When thickened but not set, beat with a spoon and pour onto the layer of cake in the tin.
  • Sprinkle a third of the biscuit crumbs on it.
  • Place the centre layer of cake on top.
  • Put in the fridge for jelly to set.
  • Also place remaining jelly mixture in freezer to thicken save 1 tbsp for top.
  • Add jelly mixture and biscuit crumbs over cake.
  • Cover with top layer of cake. Pour the remaining jelly (1 tbsp) over it and spread.
  • Sprinkle remaining crumbs, decorated with chopped strawberries.
  • Chill for the topmost layer to set.
  • To serve very carefully, insert a wide spatula under the bottom layer.

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