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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/old-fashioned-pink-jelly-cakes-recipe/