Pink Jelly Cakes Recipe
Introduction
Pink Jelly Cakes are a delightful treat combining soft sponge with fruity jelly and a creamy filling. These charming sandwiches are perfect for afternoon tea or a special dessert that’s as fun to make as it is to eat.
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
- Step 1: Preheat oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins.
- Step 2: In a large bowl, cream the butter, sugar, and vanilla until pale and fluffy. Beat in the egg until fully combined.
- Step 3: Gently fold in the milk and flour alternately in two batches: first half the milk, then half the flour, then repeat.
- Step 4: Spoon the batter into the patty-pan holes, filling each just below the top.
- Step 5: Bake for 15–18 minutes or until lightly golden and a skewer inserted comes out clean.
- Step 6: Allow cakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
- Step 7: Prepare the jelly by dissolving the jelly crystals in boiling water. Stir in cold water and refrigerate until partially set, about 1–2 hours.
- Step 8: Dip each cake into the jelly using a slotted spoon, then roll in desiccated coconut to coat.
- Step 9: Spoon whipped cream onto one half of a cake and sandwich it together with another cake.
- Step 10: Chill the assembled cakes in the fridge for 30 minutes to set the jelly before serving.
Tips & Variations
- Use fresh whipped cream for the best flavor and texture in the sandwich filling.
- Substitute strawberry jelly with raspberry or cherry for a different fruity twist.
- For extra flavor, add a little lemon zest to the cake batter.
- If you prefer, replace desiccated coconut with finely chopped nuts for a crunchy coating.
Storage
Store the Pink Jelly Cakes in an airtight container in the refrigerator for up to 2 days. To serve, let them sit at room temperature for about 10 minutes for the best texture. They are best enjoyed fresh as the jelly coating softens over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cakes ahead of time?
Yes, you can bake the cakes a day in advance and keep them in an airtight container. Assemble with jelly and cream on the day you plan to serve for the freshest taste.
What if I don’t have self-raising flour?
You can make your own by combining 1 cup (130g) plain flour with 1 1/2 teaspoons baking powder. Sift together before adding to the batter as directed.
PrintPink Jelly Cakes Recipe
Delight in these nostalgic Pink Jelly Cakes, featuring soft, buttery sponge cakes enrobed in sweet strawberry jelly and desiccated coconut, then sandwiched with luscious whipped cream. A playful yet elegant treat perfect for afternoon tea or special occasions.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24 pink jelly cakes (12 sandwiches) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Ingredients
Cake Batter
- 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
Jelly Coating
- 85g packet strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
- 3 1/2 cups (280g) desiccated coconut
Filling
- 1 cup (240g) whipped cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins to prepare for baking the sponge cakes.
- Cream Butter Mixture: In a large bowl, cream the softened butter, caster sugar, and vanilla extract together until the mixture is pale and fluffy, then beat in the egg until fully combined.
- Fold in Milk and Flour: Gently fold the milk and sifted self-raising flour into the butter mixture alternately in two batches—add half the milk, then half the flour, followed by the remaining milk and flour—to maintain a light batter.
- Fill the Tins: Spoon the batter into the prepared patty-pan holes, filling each just below the top edge to allow room for rising.
- Bake the Cakes: Bake in the preheated oven for 15–18 minutes, or until the tops are lightly golden and a skewer inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the tins for 5 minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape for the jelly coating.
- Prepare the Jelly: Dissolve the strawberry jelly crystals in boiling water, then stir in the cold water. Refrigerate the jelly mixture until it is partially set, approximately 1 to 2 hours, to achieve the right consistency for dipping.
- Coat Cakes with Jelly and Coconut: Using a slotted spoon, dip each cooled cake into the partially set jelly to coat it evenly, then roll the jelly-coated cake in desiccated coconut for a delightful texture and flavor.
- Assemble the Sandwiches: Spread whipped cream on one half of a jelly-coated cake, then sandwich it together with another cake to create a creamy filling inside.
- Chill to Set: Place the assembled pink jelly cakes in the refrigerator for 30 minutes to allow the jelly to fully set before serving, resulting in a perfect texture.
Notes
- Ensure the jelly is only partially set before dipping the cakes to prevent it from being too liquid or too firm.
- Use fresh, whipped cream for the best flavor and texture in the filling.
- Store the cakes in the refrigerator and consume within 2 days for optimal freshness.
- For an extra touch, try adding a thin layer of jam under the whipped cream for added fruitiness.
- These cakes are best served chilled but can be brought to room temperature for 10 minutes for a softer bite.
Keywords: Pink Jelly Cakes, strawberry jelly cake recipe, coconut jelly cakes, whipped cream sandwich cakes, Australian desserts, nostalgic cakes
