This chocolate strawberry jello cake recipe is an easy and beautiful chocolate pastry cake made with delicious layers of chocolate sponge cake and strawberry jello cream topped with chocolate ganache.
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Prep Time20 Minutes
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Cook Time30 Minutes, Chilling time 4 Hours
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Strawberry Jello Cake is a light and fluffy cake made with strawberry jello, and whipped cream.
Ingredients
Directions
Preheat the oven to 180 degree Celsius.
In the bowl of a stand mixer with whip attachment, beat the egg whites on medium speed until light and frothy.
Add half of the sugar in 2 to 3 additions while whipping on medium speed.
Continue beating until stiff.
In another bowl add the egg yolks, the remaining sugar and vanilla essence and beat until light and airy.
Add the beaten egg yolk into the white mixture and beat on low speed until just combined.
Now sift in the dry ingredients and beat again on low until combined.
Scrape the sides and bottom of the bowl with a spatula.
Line a rectangular baking tray with a baking sheet and transfer the batter to it and spread the batter in an even layer and bake for 25- 30 minutes or until a skewer inserted in the middle comes out clear.
Once done, let the cake cool down completely.
Line a loaf pan with plastic wrap or a cellophane wrap.
Remove it from the tray and cut it into 3 sheets that can fit into your pan.
To make the jello cream, (prepare the cream jello as per the package instructions by swapping water with cream) add 1 sachet of strawberry, jello powder to 100 ml hot cream. Once all the powder is dissolved, add the mixture to 400 ml of whipping / fresh cream and mix well.
Place the cake slice in the pan, then pour in the cream jello mixture to ½ cm depth. Repeat the layers until all the cake and cream are used up.
Refrigerate for 4 hours.
Add chocolate ganache on to of it and trim the edges to expose a perfect layers of cream and cake, once the ganache layer is set.
Slice the cake into small portion size pieces.
Tips
- Avoid over-mixing after adding the flour as you risk over-developing the gluten in the batter, leading to a tough, dry, and dense cake.
- When mixing the whites and yolk, whip on low speed and just until combined, otherwise you may deflate the whites.
- Make sure there’s no water or liquid in the mixer, as it’ll prevent the egg whites from forming peaks. To know how to whip egg whites perfectly, click here..
- Keep a close eye on the cake while baking to prevent it from over baking. When over baked, the cake will be dry, and you risk cracking it as you roll it.
- The cake will be sticky, so use a baking sheet to place the cake.
- Left over cakes can be store it in the fridge for up to 3 days.
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