Introduction
There is something truly magical about a dessert that looks like a work of art but tastes like childhood nostalgia. As a food writer for ChefManiac, I’ve seen my fair share of decadent desserts, but this Layered Gelatin Iced Cake (often known as a Charlotte) is in a league of its own. It’s not just a cake; it’s a refreshing, multi-textured experience that combines a light-as-air sponge with creamy, fruit-infused gelatin layers.
Whether you are hosting a summer garden party or looking for a vibrant centerpiece for a family gathering, this cake delivers. It’s colorful, cool, and surprisingly light. If you’ve enjoyed making my Unicorn Poke Cake, you’ll find this layering technique equally rewarding and even more visually striking.
Why I Love This Recipe
I’ve always been a fan of “refrigerator cakes”—those desserts that get better as they sit and chill. Here is why this recipe is a permanent fixture in my kitchen:
- The Texture Contrast: You get the soft, airy bite of the homemade sponge cake paired with the silky, melt-in-your-mouth carlota (gelatin and milk) layers.
- Customizability: While I use strawberry and orange here, the flavor combinations are endless.
- Make-Ahead Friendly: This is the ultimate “set it and forget it” dessert. You do the work a day early, and it’s ready to wow your guests the next day.
- Crowd-Pleaser: Much like my Big Family Banana Pudding, this recipe is designed to feed a group and leave everyone asking for seconds.
Ingredients
For the Sponge Cake
- 6 Eggs: Room temperature is key for maximum volume.
- 180g White Sugar: Provides sweetness and structure.
- 180g Unprepared (All-Purpose) Flour: Sifted for a fine crumb.
- 1/4 tsp Salt: To balance the sweetness.
- 5g Baking Powder: For that perfect lift.
- 1 tbsp Vanilla Essence: For a classic, aromatic flavor.
For the Strawberry Carlota Layer
- 500g Strawberry Jelly (Gelatin) Powder
- 1 Liter Hot Water
- 1/2 Can Canned Peach Wedges: Drained well.
- 400g Evaporated Milk: Chilled.
For the Orange Charlotte Layer
- 500g Orange Jelly (Gelatin) Powder
- 1 Liter Hot Water
- 400g Evaporated Milk: Chilled.
Swaps and Notes
- The Flour: If you only have self-rising flour, you can omit the baking powder and salt.
- Fruit Variations: Don’t feel limited to peaches! Sliced strawberries, kiwi, or even canned pineapple (ensure it is canned, as fresh pineapple prevents gelatin from setting) work beautifully.
- The Milk: For a richer, more “mousse-like” texture, you can swap half of the evaporated milk for heavy whipping cream.
- Sugar-Free Option: You can use sugar-free gelatin, though the texture of the carlota may be slightly less dense.
List of Steps for the Recipe
1. Prepare the Sponge Cake
Start by preheating your oven to 180°C (350°F). In a large bowl, beat the 6 eggs and salt at maximum speed. Gradually add the sugar, beating for about 5 minutes until the mixture is pale, thick, and has reached the “ribbon stage.” Fold in the sifted flour and baking powder using gentle, “surround” (folding) movements to keep the air in the batter. Stir in the vanilla.
2. Bake and Cool
Pour the batter onto a baking sheet lined with parchment paper, spreading it evenly. Bake for 15 minutes. Once finished, let it cool completely before carefully cutting it to fit your mold dimensions.
3. Mix the Gelatin
In separate bowls, dilute the strawberry and orange gelatin powders in 1 liter of hot water each. Pro Tip: Reserve 1 cup of the clear diluted gelatin from each flavor before mixing the rest with the evaporated milk to create the “carlota” (creamy) layers.
4. Create the Top Decorative Layer
Lightly grease your mold. Pour 2 cups of the clear gelatin into the bottom and arrange your peach wedges artistically. Refrigerate for 1 hour until set.
5. Layering the Carlota and Cake
Once the clear layer is firm, pour in the strawberry carlota (strawberry gelatin mixed with evaporated milk). Place a layer of sponge cake on top. Refrigerate for another hour.
6. Final Assembly
Add the orange carlota layer, followed by another layer of sponge cake. Finish with any remaining carlota. Cover and refrigerate overnight to ensure all layers are fully bonded.
7. Unmold
Gently run a pastry spatula around the edges or briefly dip the bottom of the mold in warm water to release. Flip onto a serving platter and enjoy!
Tips for Success
- Temperature Matters: Ensure your evaporated milk is very cold before mixing it with the gelatin; this helps create a light, frothy texture.
- Patience is a Virtue: Do not rush the chilling stages. If the gelatin hasn’t set enough before you add the cake, the sponge will soak up too much liquid and lose its texture.
- Grease the Mold: A very light coating of flavorless oil (like canola) helps the cake slide out perfectly without sticking.
Serving Suggestions and Pairings
This cake is best served chilled on a warm afternoon. For a complete dessert spread, I recommend pairing it with:
- A cold glass of Blueberry Lemonade to complement the citrus notes.
- If you’re hosting a birthday, these Rainbow Sprinkle Cookies add an extra pop of color to the table.
- For those who prefer a “no-bake” vibe, you can serve this alongside my Ice Cream Sandwich Cake.
Nutritional Information (Per Serving)
- Calories: 285 kcal
- Carbohydrates: 42g
- Protein: 8g
- Fat: 6g
- Sugar: 32g
- Note: Values are estimates based on 12 servings.
Storage and Leftover Tips
Keep this cake refrigerated at all times. Because of the gelatin and milk content, it will begin to soften if left at room temperature for more than 30–40 minutes.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: I do not recommend freezing this cake, as the gelatin texture becomes grainy and the sponge cake can become soggy upon thawing.
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Final Thoughts
This Layered Gelatin Iced Cake is more than just a dessert—it’s a conversation starter. The vibrant colors and the light, creamy finish make it a hit with both kids and adults.
I would love to hear how yours turned out! Did you try a different fruit or a new flavor of gelatin? Leave a comment below and let me know! Don’t forget to follow ChefManiac on social media for more daily recipe inspiration and kitchen hacks.
Happy baking (and chilling)! — Jason Griffith
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