When the weather gets hot, this Grape Oolong Jelly Cake is the ultimate refreshing treat you need. Each bite is light, fruity, and fragrant — the perfect balance of sweet grape and mellow oolong tea.
It’s elegant, smooth, and melts in your mouth, making it a show-stopper dessert for summer gatherings or cozy afternoons. What makes this cake stand out is the use of premium oolong tea — aromatic, slightly roasted, and full-bodied.
The oolong jelly adds a delicate tea fragrance that perfectly complements the juicy grape flavor. With layers of cocoa sponge, grape jam, and whipped cream, every bite feels cooling, rich, and just the right amount of sweet.
It’s also surprisingly simple to make at home. Using store-bought oolong tea means no complicated brewing, and the result tastes like something from a high-end dessert shop. This cake will make you fall in love with the flavor of summer all over again
Summer Special Delight — Grape Oolong Jelly Cake
Ingredients
Chocolate Cake Base:
- 65g warm milk
- 10g cocoa powder
- 50g corn oil
- 55g cake flour
- 5 egg yolks
- A few drops lemon juice
- 5 egg whites
- 50g sugar
Oolong Tea Jelly:
- 200ml oolong tea (e.g. Suntory Original Oolong Tea)
- 5g gelatin sheets
Grape Jam:
- 500g summer black grapes
- 50g sugar
- Juice of ½ lemon
Grape Cream:
- 400g heavy cream
- 15g sugar
- Grape jam (as needed)
Instructions
- Make the cake base: Mix warm milk, cocoa powder, and corn oil until smooth. Add egg yolks and sifted cake flour. In another bowl, beat egg whites with sugar and lemon juice until soft peaks form. Fold the two mixtures gently. Bake at 160°C for 25–30 minutes. Cool completely.
- Prepare grape jam: In a pot, cook grapes, sugar, and lemon juice over medium heat until thick and jam-like. Let it cool.
- Make oolong jelly: Soak gelatin sheets in cold water until soft. Heat oolong tea slightly, add gelatin, and stir until dissolved. Pour into a mold and refrigerate until set.
- Assemble the cake: Spread grape jam and oolong jelly between layers of chocolate sponge. Whip heavy cream with sugar, fold in grape jam, and frost the cake evenly. Chill before serving.
Q&A — Summer Special Delight: Grape Oolong Jelly Cake
Can I use green grapes instead of black grapes?
Yes! Green grapes work too, but the jam will be lighter and less intense in color. Add a touch more sugar or lemon juice to balance the flavor if needed.
What type of oolong tea gives the best flavor for the jelly?
A medium-roast oolong, like Tie Guan Yin or Dong Ding, provides the ideal balance — floral yet slightly toasty — which complements the sweet grapes beautifully.
Can I substitute gelatin sheets with powder?
Absolutely! Replace 5g gelatin sheets with about 1¾ teaspoons (5g) gelatin powder. Bloom it in 2–3 tablespoons of water before mixing into warm tea.
How can I make the grape cream more stable for frosting?
Chill your mixing bowl and whisk before whipping the cream. Add 1–2 teaspoons of gelatin dissolved in warm water for extra firmness if you need it to hold longer.
How long can the assembled cake be stored?
Keep it refrigerated in an airtight container for up to 3 days. The jelly and cream layers stay fresh and soft — just avoid freezing, which may change the texture.
- You can use any brand of pure oolong tea — just make sure it’s unsweetened.
- Freeze grapes for a few minutes before using; they’ll give an extra refreshing burst.
- Decorate with fresh grapes or edible flowers for a café-style presentation.
Refreshing, delicate, and stunningly beautiful — this Grape Oolong Jelly Cake captures the essence of summer in every bite
