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Pink Jelly Cakes Recipe

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★★★★★

5 from 110 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Fill the Tins: Spoon the batter into the prepared patty-pan holes, filling each just below the top edge to allow room for rising.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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