When the Jellycat stuffed toy feels a little too pricey, a Jellycat cake becomes the sweetest alternative. It’s thoughtful, adorable, and guaranteed to make your girlfriend smile.
Jelly Cat Cake
| Prep Time | 30 minutes |
| Baking Time | 30 minutes |
| Cooling Time of the Cake | 10 minutes |
| Assembling Time | 25 minutes |
| Total Time | 1 hour and 35 minutes |
| Portion Size | Can serve 8 slices of cake |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| Wet Ingredients: | ||
| Egg yolks | 5 | pcs |
| White Sugar | 80 | grams |
| Vegetable Oil | 80 | grams |
| Happy Barn Full Cream Milk | 120 | ml |
| Vanilla Extract | 2 | grams |
| Dry Ingredients: | ||
| All Purpose Flour or Cake Flour | 140 | grams |
| Baking Powder | 5 | grams |
| Salt | 3 | grams |
| Egg White Foam: | ||
| Egg White | 5 | pcs |
| Cream of Tartar | 3 | grams |
| White Sugar | 100 | grams |
| For the Frosting: | ||
| Pristine Whipping Cream | 1 | cup |
| Powdered Sugar | 45 | grams |
| Cocoa Powder (for decorating) | 2 | tbsp |
| Additional Ingredients: | ||
| Strawberry Jam (or your favorite jelly) | 3-4 | tbsp |
| Strawberries (for garnish) |
STEPS:
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Preheat Oven 170°C (338°F).
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For the dry ingredients, add flour, baking powder and salt to the bowl. Mix then set aside.
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In a separate bowl, combine our wet ingredients. Egg yolks, white sugar, vegetable oil, Happy Barn Milk and vanilla extract. Mix until well combined. Set aside.
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For the egg white foam, using a hand mixer or a stand mixer, add in the egg white. Begin whipping slowly at first (low speed) until they become foamy and bubbles start to form. Sprinkle your cream of tartar. Increase speed and gradually add sugar once soft peaks form. Add a spoonful at a time while continuing to whip until stiff, glossy peaks develop. Set aside.
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Add the wet ingredients to the dry ingredients. Whisk to eliminate lumps in the batter (Do not over mix).
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Gently fold in the whipped egg whites using a spatula in a cut-and-fold motion while rotating the bowl as you go, until fully incorporated but slightly lumpy.
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Pour in the cake batter in a round pan lined with parchment paper.
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Bake at 170°C (338°F) for 30 minutes.
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While baking, make the frosting. Using a stand mixer, add the whipping cream and powdered sugar Whip until stiff peaks. Once done, transfer in a bowl. Save some then add cocoa powder. Mix until combined. Set aside.
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Remove from the oven once the cake is done. Transfer in a cooling rack upside down to cool. Remove the parchment paper.
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Assemble the cake, put a little whipped cream in the middle of the serving plate. Place the cake in the middle.
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Start pipping in raindrop motion towards the middle of the cake.
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Add in a scoop of the jam. Flatten with spatula.
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Add the second layer of the cake (bottom side up). Repeat pipping. For the center, pipe a cloud like cream.
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Top cut strawberries in the middle of the cake.
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Pipe the legs using the chocolate whipped cream. Make the eyes and the mouth using melted chocolate.
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Serve and Enjoy!
