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Old-Fashioned Pink Jelly Cakes Recipe

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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.

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

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

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