Old-Fashioned Pink Jelly Cakes Recipe

Introduction

Old-Fashioned Pink Jelly Cakes are a nostalgic treat that combines soft sponge, fruity jelly, and fluffy cream all wrapped in coconut. These charming sandwiches are perfect for afternoon tea or a delightful dessert that brings back memories.

Ingredients

• 80g butter, softened
• 1/2 cup (110g) caster sugar
• 1 tsp vanilla extract
• 1 egg
• 2/3 cup (160g) milk
• 1 cup (130g) self-raising flour, sifted
• 85g packet strawberry jelly crystals
• 1 cup (240g) boiling water
• 1 cup (240g) cold water
• 3 1/2 cups (280g) desiccated coconut
• 1 cup (240g) whipped cream

Instructions

1. Step 1: Preheat your oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins.
2. Step 2: In a large bowl, cream the softened butter, caster sugar, and vanilla extract together until the mixture is pale and fluffy. Beat in the egg until fully combined.
3. Step 3: Gently fold in the milk and self-raising flour alternately in two batches: start with half the milk, then half the flour, followed by the remaining milk and flour. Mix carefully to keep the batter light.
4. Step 4: Spoon the batter into each patty-pan hole, filling just below the top.
5. Step 5: Bake for 15–18 minutes or until the cakes are lightly golden and a skewer inserted comes out clean.
6. Step 6: Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: Prepare the jelly by dissolving the strawberry jelly crystals in boiling water, then stir in the cold water. Refrigerate until partially set, about 1 to 2 hours.
8. Step 8: Using a slotted spoon, dip each cooled cake into the jelly, then roll it in desiccated coconut to coat well.
9. Step 9: Spoon whipped cream onto one half of a jelly-coated cake and sandwich it together with another cake.
10. Step 10: Chill the assembled jelly cakes in the fridge for 30 minutes to allow the jelly to set before serving.

Tips & Variations

• For a firmer jelly coating, let the jelly set longer before dipping the cakes.
• You can substitute strawberry jelly crystals with raspberry or mixed berry for a different flavor.
• If you prefer a lighter dessert, use low-fat whipped cream or a yogurt-based cream filling.
• To avoid coconut allergies, roll the cakes in finely chopped nuts instead.

Storage

Store the assembled jelly cakes in an airtight container in the refrigerator for up to 2 days. For best texture, consume within this time. When ready to serve, you can remove them from the fridge 10 minutes beforehand to allow flavors to soften. Avoid freezing as the jelly and cream may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cakes in advance?

Yes, you can bake the cakes a day ahead and keep them well-wrapped. Assemble them with jelly and cream on the day you plan to serve for the freshest taste.

What can I use instead of patty-pan tins?

If you don’t have patty-pan tins, small muffin tins or cupcake pans will work well. Just adjust the baking time slightly as needed.

Old-Fashioned Pink Jelly Cakes Recipe

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Old-Fashioned Pink Jelly Cakes are nostalgic Australian treats featuring soft vanilla sponge cakes dipped in sweet strawberry jelly, rolled in coconut, and sandwiched with fluffy whipped cream. These charming, bite-sized cakes combine light sponge, fruity jelly, and creamy filling for a delightful texture and flavor contrast, perfect for afternoon tea or a special dessert.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 3 hours 3 minutes
• Yield: 24 jelly cakes (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sponge Cakes

• 80g butter, softened
• 1/2 cup (110g) caster sugar
• 1 tsp vanilla extract
• 1 egg
• 2/3 cup (160g) milk
• 1 cup (130g) self-raising flour, sifted

For the Jelly

• 85g packet strawberry jelly crystals
• 1 cup (240g) boiling water
• 1 cup (240g) cold water

For Assembly

• 3 1/2 cups (280g) desiccated coconut
• 1 cup (240g) whipped cream

Instructions

1. Preheat the Oven: Preheat your oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins to prepare for baking.
2. Cream Butter Mixture: In a large bowl, cream the softened butter, caster sugar, and vanilla extract together until pale and fluffy to create a light batter base.
3. Add Egg: Beat in the egg thoroughly until fully incorporated to enrich the batter.
4. Fold in Milk and Flour: Gently fold in the milk and sifted self-raising flour alternately in two batches—starting with half the milk, then half the flour, and repeating this step—to maintain batter aeration and proper texture.
5. Fill Patty-Pan Tins: Spoon the batter evenly into the patty-pan holes, filling each just below the top to allow expansion during baking.
6. Bake the Cakes: Bake for 15–18 minutes until the cakes are lightly golden and a skewer inserted in the center comes out clean, indicating doneness.
7. Cool the Cakes: Allow the cakes to cool in the tins for 5 minutes before transferring them onto a wire rack to cool completely, which helps them firm up for dipping.
8. Prepare the Jelly: Dissolve the strawberry jelly crystals in boiling water, then stir in cold water. Refrigerate this mixture for 1–2 hours until partially set and thickened enough for dipping.
9. Dip Cakes in Jelly: Using a slotted spoon, dip each cooled cake into the partially set jelly, ensuring they are coated evenly, and then roll them thoroughly in desiccated coconut for a sweet, chewy coating.
10. Assemble Sandwich Cakes: Spoon whipped cream onto one half of a coated cake and gently sandwich it together with another cake to form a filled jelly cake.
11. Chill Before Serving: Place the assembled jelly cakes in the fridge for 30 minutes to allow the jelly to fully set and the cream to firm up, enhancing flavor and texture prior to serving.

Notes

• Use fan-forced oven setting for even baking of the sponge cakes.
• Ensure the jelly is only partially set before dipping to avoid soggy cakes.
• Chilling the finished cakes helps the jelly firm up and keeps the cream filling stable.
• Desiccated coconut adds texture and a traditional flavor—use fresh for best results.
• These cakes are best consumed within 2 days for optimal freshness.

Keywords: Australian jelly cakes, pink jelly cakes, coconut jelly cakes, old-fashioned desserts, sponge cake jelly desserts