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Makes Makes 1 x 2.2 litre bundt cake mould
Cooks In1 hour 20 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 55 3%
Fat 0.2g 0%
Saturates 0.1g 1%
Sugars 9.4g 10%
Protein 0g 0%
Carbs 13.4g 5%
Of an adult's reference intake
- vegetable oil
- 4 packets of jelly , in different colours or sachets of vege-gel (see tip)
By Georgina Hayden
- Get yourself totally equipped and ready before you layer up the jellies. Give yourself a dedicated hour or two – because once you start you really can’t stop!
- Create a large working area and get out lots of bowls and measuring jugs – you’ll need them.
- Wipe the inside of your jelly mould with a tiny bit of oil. Make your first jelly layer according to packet instructions (it’s best to use a little less liquid, around 50ml, than the amount suggested to ensure the jelly is sturdy) and pour into your mould.
- Place the jelly in the fridge for 10 to 20 minutes (this will depend on the brand; note that vege-gel jelly sets more quickly). The key to layering up the jelly is never to let the previous layer fully set. It should still be wobbly, not completely firm, or the next layer won’t stick.
- While your first layer is setting in the fridge, crack on with the next coloured jelly and pour it into your mould when the previous layer is just firm enough.
- Repeat this process – mixing up the next layer and colour of jelly while your mould is in the fridge – until you have a bonkers but beautiful layered-up jelly cake.
Note Vege-gel is a vegetarian alternative to gelatine. Just make according to the packet instructions with your choice of fruit juices for colour and flavour – think beetroot for pink, carrot for orange – or for an opaque layer, use coconut milk.