Old-Fashioned Pink Jelly Cakes Recipe

Introduction

Old-Fashioned Pink Jelly Cakes bring a nostalgic charm with their soft vanilla sponge and sweet strawberry jelly coating. These delightful treats are perfect for afternoon tea or a light dessert anyone will love.

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

Tips & Variations

• For extra flavor, add a little lemon zest to the batter to balance the sweetness.
• Use different flavored jelly crystals like raspberry or lime to change up the taste and color.
• Make sure the jelly is partially set before dipping to get a good coating that sticks well.
• Swap whipped cream for mascarpone or cream cheese frosting for a richer filling.

Storage

Store the assembled jelly cakes in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated for a few seconds in the microwave if desired, though the jelly texture may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cakes ahead of time?

Yes, you can bake the sponge cakes a day in advance and keep them wrapped in an airtight container. Assemble with jelly and cream just before serving for the best texture.

What if I don’t have a patty-pan tin?

You can use a mini muffin tin or small cupcake molds instead. Just adjust the baking time slightly, checking for doneness earlier as smaller sizes may bake faster.

Old-Fashioned Pink Jelly Cakes Recipe

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4.8 from 56 reviews

These Old-Fashioned Pink Jelly Cakes are a delightful nostalgic treat featuring soft self-raising flour cakes dipped in a sweet strawberry jelly, rolled in desiccated coconut, and sandwiched together with whipped cream. Perfect for afternoon tea or a light dessert, they combine a fluffy texture with fruity jelly and creamy filling.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 8 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

Coating and Filling

• 3 1/2 cups (280g) desiccated coconut
• 1 cup (240g) whipped cream

Instructions

1. Preheat and prepare tins: Preheat the oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins to prevent sticking.
2. Cream butter, sugar, and vanilla: In a large bowl, cream together the softened butter, caster sugar, and vanilla extract until the mixture is pale and fluffy, indicating enough air has been incorporated for light cakes.
3. Add egg: Beat in the egg thoroughly until fully combined with the creamed mixture, ensuring a smooth batter base.
4. Fold in milk and flour: Gently fold in the milk and sifted self-raising flour alternately in two batches: half the milk, then half the flour, followed by the remaining milk and flour. This alternating folding keeps the batter light.
5. Fill tins and bake: Spoon the batter into the prepared patty-pan holes, filling each just below the top edge. Bake in the preheated oven for 15–18 minutes or until the cakes turn lightly golden and a skewer inserted in the center comes out clean.
6. Cool cakes: Let the cakes cool in the tins for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up for handling.
7. Prepare jelly: Dissolve the strawberry jelly crystals in 1 cup of boiling water, stirring well. Add cold water and mix. Refrigerate the jelly mixture until it is partially set, about 1–2 hours, so it is thick enough to coat the cakes.
8. Coat cakes: Using a slotted spoon, dip each cooled cake into the partially set jelly to coat. Then roll each cake in desiccated coconut to cover the jelly layer evenly.
9. Assemble cakes: Spoon whipped cream onto one half of a coated cake and sandwich it together with another cake, creating a creamy filling in the middle.
10. Chill and serve: Chill the assembled jelly cakes in the fridge for 30 minutes to allow the jelly to set firmly before serving.

Notes

• Ensure the jelly is only partially set before dipping, as too runny jelly won’t coat properly and too firm jelly is difficult to dip into.
• Using a slotted spoon to dip cakes helps remove excess jelly for a neat coating.
• Chilling the assembled cakes helps the jelly firm up fully and improves the texture when served.
• Can be stored in the refrigerator for up to 2 days but are best eaten fresh for optimal texture.

Keywords: pink jelly cakes, strawberry jelly cakes, old fashioned desserts, coconut jelly cakes, Australian sweets