Old-Fashioned Pink Jelly Cakes Recipe

Introduction

Old-Fashioned Pink Jelly Cakes are a delightful treat combining soft vanilla sponge with fruity strawberry jelly and a coconut coating. These charming sandwiches filled with whipped cream make for a nostalgic and delicious dessert perfect for afternoon tea or special occasions.

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 oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins.
2. Step 2: In a large bowl, cream butter, sugar, and vanilla until pale and fluffy. Beat in the egg until fully incorporated.
3. Step 3: Gently fold in milk and sifted flour alternately in two batches: half the milk, then half the flour, then repeat.
4. Step 4: Spoon the batter into the patty-pan holes, filling each just below the top.
5. Step 5: Bake for 15–18 minutes or until 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 jelly by dissolving the strawberry jelly crystals in boiling water, then stir in cold water. Refrigerate until partially set (about 1–2 hours).
8. Step 8: Dip each cooled cake into the jelly using a slotted spoon, then roll in desiccated coconut.
9. Step 9: Spoon whipped cream onto one half of a cake and sandwich it with another cake.
10. Step 10: Chill the assembled cakes in the fridge for 30 minutes to let the jelly set before serving.

Tips & Variations

• For a flavor twist, try using raspberry or lime jelly crystals instead of strawberry.
• Chilling the cakes before dipping in jelly helps them absorb less liquid and hold their shape better.
• Use fresh whipped cream or stabilized whipped cream to prevent the filling from weeping.

Storage

Store the assembled jelly cakes in an airtight container in the refrigerator for up to 2 days. They are best eaten the same day or next day for optimal freshness. Reheat is not recommended as the jelly and cream do not fare well when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

You can, but you will need to add 1 1/2 teaspoons of baking powder to replace the rising agent in self-raising flour to ensure the cakes rise properly.

How do I know when the jelly is partially set?

The jelly should thicken to a syrupy consistency but not be firm. It takes about 1 to 2 hours in the refrigerator. It should coat the back of a spoon lightly without running off quickly.

Old-Fashioned Pink Jelly Cakes Recipe

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4.4 from 139 reviews

Old-Fashioned Pink Jelly Cakes are a nostalgic treat featuring soft, buttery sponge cakes dipped in homemade strawberry jelly, rolled in coconut, and sandwiched with whipped cream. This delightful dessert combines tender textures with a refreshing fruity twist, perfect for afternoon teas or special occasions.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 3 minutes
• Yield: 24 jelly cakes (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Ingredients

Scale 1x2x3x

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

Strawberry Jelly

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

Finishing

• 3 1/2 cups (280g) desiccated coconut
• 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 prevent sticking.
2. Cream butter, sugar, and vanilla. In a large bowl, beat the softened butter, caster sugar, and vanilla extract together until the mixture is pale and fluffy, ensuring a light texture for your cakes.
3. Incorporate egg. Add the egg to the creamed mixture and beat until fully incorporated and smooth.
4. Fold in milk and flour. Gently fold the sifted self-raising flour and milk alternately in two batches; start with half the milk, then half the flour, and repeat. This prevents overmixing and keeps the batter light.
5. Fill patty-pan holes. Spoon the batter evenly into each patty-pan mold, filling just below the top for even rising.
6. Bake the cakes. Bake in the preheated oven for 15–18 minutes until the cakes are lightly golden and a skewer inserted comes out clean.
7. Cool the cakes. Allow the cakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the jelly. Dissolve the strawberry jelly crystals in boiling water, stir in cold water, then refrigerate the jelly mixture until it is partially set, about 1 to 2 hours.
9. Dip and coat cakes. Using a slotted spoon, dip each cooled cake into the partially set jelly, then roll it in desiccated coconut to coat evenly.
10. Assemble the cakes. Spoon whipped cream onto one half of a cake and then sandwich it together with another jelly-coated cake half.
11. Chill before serving. Place the assembled jelly cakes in the fridge for 30 minutes to allow the jelly to fully set before serving.

Notes

• Ensure the jelly is only partially set before dipping to achieve a sticky coating that adheres to the cakes well.
• You can substitute strawberry jelly crystals with raspberry or cherry for a different flavor.
• For best texture, use freshly whipped cream with no added stabilizers.
• If self-raising flour is unavailable, use all-purpose flour with 1 1/2 tsp baking powder.
• Store cakes in an airtight container in the refrigerator and consume within 2 days for freshness.

Keywords: Jelly cakes, Pink jelly slices, Coconut cakes, Strawberry jelly dessert, Old-fashioned cakes, Australian dessert, Afternoon tea cake