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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.

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

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

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