Raspberry Mousse & Jelly(Jello) Cake

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I decided to try something a little different to what I usaully do, A light sponge cake covered with mousse and then jelly(or jello).  I chose raspberry as my flavour since it is one of my favourites, and should go well in a mousse.

I also decided that rather than make a raspberry coulis, as I have done with several recipes in the past, I would actually use a seedless raspberry jam(jelly) as the flavour base for the mousse.  This makes the recipe much less labour intensive, since it is just a question of heating the jam, with a little water, and you have a usable coulis.

The first thing to do was to make a light, thin, sponge cake and allow it to cool.  Then it is ready for some mousse.  So that is the next thing to do, which takes a while, but not much effort.  When the mousse is made it is place on the sponge and refrigerated to cool and set.  Then it is time to make the jelly, let it cool and pour it on top of the mousse.  Then, when it has set in the fridge it is ready to eat.

So although it take a good while to make, most of that is waiting time, for things to cool and set.

The end result is a lovely dessert, with the sweet but sharp flavour of raspberries, the three textures of sponge, mousse and jelly, and is really refreshing.

Of course, it is also possible to add some fresh raspberries into the jelly to make it even prettier, but I wanted to leave mine just with the jelly topping and I am very pleased with the result.

Raspberry Mousse & Jelly(Jello) Cake

                       Raspberry Mousse & Jelly(Jello) Cake – Video
For the sponge:

  • 50g plain flour
  • 50g caster sugar
  • 2 medium eggs(large in USA)
  • 15g melted unsalted butter

For the mousse:

  • 240ml of raspberry jam(jelly)
  • 30ml water
  • 2 1/2 tsp of powdered gelatin
  • 3 tbsp freshly squeezed lemon juice
  • 480ml double cream
  • 35g caster sugar.

For the Jelly(jello)

  • 1 packet(135g) raspberry jelly(or a packet of jello)
  • 240ml boiling water
  • 120ml ice cold water.


  1. Grease a 9 inch/23cm round springform pan.  Preheat the oven to 180c/350F.
  2. Whisk the eggs in a bowl(stand mixer is good for this) with the sugar for about 5 minutes until you have a thick mixutre that has tripled in size and a ribbon stays on the top when the whisk is removed.
  3. Gently fold the melted butter into the egg batter
  4. Gently fold the flour into the egg mixture.
  5. Pour the batter into the cake tin and level it out.
  6. Bake in the oven for 15 to 20 minutes until springy to the touch and browned on top.
  7. Remove from the oven and allow to cool for a couple of minutes.
  8. Then remove the sponge from the tin and allow to cool completely.
  9. Wash the cake tin and line the sides with baking paper.  (I lined the bottom as well).
  10. Place the sponge back into the cake tin and set aside.
  11. As the cake cools you can make a raspberry coulis of your choice.
  12. For mine I heated 240ml of seedless raspberry jam and added 30 ml of water to thin slightly.
  13. Sprinkle the gelatin onto the lemon juice and allow the juice to be fully absorbed,
  14. With the jam almost boiling add the lemon/gelatin mixture and stir until it has dissolved.
  15. Set the jam aside to cool completely.
  16. When the jam is cooled beat the double cream in a bowl, with the 35g caster sugar until it thickens to just about a thick peak state.
  17. Gently fold in the jam mixture until fully combined.
  18. Pour the mousse mixture into the cake tin, to cover the sponge, and level it off.
  19. Place in the fridge to firm up, for at least three hours.  I left mine overnight.
  20. Melt the raspberry jelly in 240ml of boiling water(or make jello according to instructions, you only need about 3/4 pint), and stir until the cubes have fully dissolved.
  21. Add 120ml of ice cold water stir in. Set aside to cool completely.
  22. When the jelly mixture is completely cooled  pour it over the chilled mousse.  Be careful hor you pour it, I use a the back of a spoon to pour onto so the liquid gently lands on the mousse.
  23. Place in the refridgerator to cool and set.
  24. Gently removed from the springform tin, peeling the paper away from the sides and transfer to a serving plate.

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