There’s something so nostalgic about a Jello poke cake—it brings back memories of summer picnics and family gatherings. This raspberry version is a burst of fruity goodness, with its vibrant color and sweet-tart flavor that reminds me of those carefree days. Plus, it’s as simple as pie to whip up, making it the perfect treat when you’re craving something sweet but don’t want to spend hours in the kitchen.
Steps
- Begin by preparing the raspberry mousse. In a large bowl, dissolve a 6 oz package of raspberry jello in 2 cups of boiling water. Stir well, then add 1 cup of cold water and let it sit at room temperature until it begins to set slightly.
- Preheat your oven to 350°F (175°C) and line the bottom of a 13×9-inch glass baking dish with parchment paper, avoiding greasing the sides. Whisk 4 large eggs on high speed for 1 minute, then gradually add 1/2 cup sugar, continuing to beat for 5 minutes until thick and fluffy.
- Incorporate 1/4 tsp vanilla into the egg mixture. Sift 1/2 cup flour in thirds into the batter, folding gently after each addition to ensure no flour pockets remain. Be careful not to over-mix to keep the batter airy.
- Spread the batter evenly into the prepared dish and bake for 18-20 minutes until the top is golden and springs back when touched. Let the cake cool, then remove it from the dish and peel off the parchment paper. Rinse the dish and place the cooled cake back inside.
- Prepare a simple syrup by mixing 1/2 cup warm water, 2 tbsp sugar, and 1 tsp lemon juice. Let it cool before brushing over the cooled cake to moisten.
- Once the jello has thickened slightly, beat in 8 oz of thawed cool whip. If the mousse is too watery, refrigerate briefly until it reaches a spreadable consistency. Spread the mousse over the cake and press fresh raspberries gently into it.
- Refrigerate the cake for 1 hour to set the mousse. Meanwhile, dissolve a 3 oz package of raspberry jello in 1 cup boiling water, stir in 1/2 cup cold water, and let it cool to room temperature.
- Carefully pour the cooled jello over the mousse layer using the back of a spoon to avoid mixing. Refrigerate the cake for another hour or until the jello is fully set.
Ingredients
- 6 oz package of raspberry jello
- 8 oz tub of thawed cool whip
- 3 oz package of raspberry jello
- 6 oz package of fresh raspberries
- 4 large eggs
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup warm water
- 2 tablespoons sugar
- 1 teaspoon lemon juice
FAQ
- Can I use different flavors of jello for this cake?
- Absolutely! You can experiment with different jello flavors and fruit combinations to suit your taste preferences. The recipe is quite versatile, so feel free to get creative.
- What can I use instead of a European sponge cake for the base?
- If you’re pressed for time or prefer an alternative to sponge cake, lady fingers make a great substitute and will still complement the raspberry mousse beautifully.
- How do I prevent the mousse from becoming too watery?
- If your mousse seems too liquid, refrigerate it for 10-15 minutes until it thickens slightly. Keep a close watch to avoid over-setting, which can make it difficult to spread.
- Why is it important not to pour warm jello over the mousse?
- Pouring warm jello over the mousse can cause the mousse to melt, resulting in an undesired creamy layer on top. Ensure the jello is cooled to room temperature before adding it to the cake.
- How can I prevent my cake from sticking to the cooling rack?
- After baking, allow the cake to cool on top of the peeled-back parchment paper instead of directly on the cooling rack, as this can prevent sticking and make removal easier.
Tips
- Speed Up Jello Setting: To expedite the jello setting process, refrigerate it for 10-15 minutes until it becomes syrupy and slightly firm. Be cautious not to over-chill, as it might set too hard.
- Avoid Over-Mixing: When folding in the flour to make the sponge cake, ensure you don’t over-mix the batter. This helps maintain its fluffy texture and prevents deflation.
- Use Cool Water for Jello Topping: Make sure the jello topping has cooled to room temperature before pouring it over the mousse. Pouring warm jello over the mousse can cause an unwanted creamy layer to form on top.
- Prevent Cake Sticking: After baking, let the sponge cake cool on the peeled-back parchment paper instead of directly on a cooling rack. This prevents the cake from sticking and makes it easier to handle.
Equipment
- 13×9 Glass Baking Dish – If they don’t already own a glass baking dish of this size.
- Whisk Attachment for Mixer – If their mixer does not already come with a whisk attachment.
- Cooling Rack – If they don’t have one for cooling the cake.
- Large Mixing Bowl – If they don’t have a large enough bowl for mixing the jello.
- Parchment Paper – If they don’t have this on hand for lining the baking dish.
