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Old-Fashioned Pink Jelly Cakes Recipe

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5 from 102 reviews

Old-Fashioned Pink Jelly Cakes are delightful sponge cakes coated in fruity strawberry jelly and desiccated coconut, filled with luscious whipped cream. These nostalgic treats combine soft, fluffy texture with a sweet, vibrant jelly coating, perfect for parties or afternoon tea.

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 Oven and Prepare Pans: Preheat the oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins to prevent sticking and ensure even baking.
  2. Cream Butter, Sugar, and Vanilla: In a large mixing bowl, beat the softened butter, caster sugar, and vanilla extract together until the mixture is pale and fluffy, which helps create a light cake texture.
  3. Add Egg: Beat in the egg thoroughly until fully incorporated into the creamed mixture, ensuring smooth batter consistency.
  4. Fold in Milk and Flour: Alternately fold in the milk and sifted self-raising flour in two batches — half the milk, half the flour, then repeat — gently mixing to maintain airiness in the batter.
  5. Fill Patty-Pan Tins: Spoon the batter evenly into the prepared patty-pan holes, filling each just below the top to allow room for rising during baking.
  6. Bake: Place the tins in the oven and bake for 15 to 18 minutes or until the cakes are lightly golden and a skewer inserted into the center comes out clean, indicating doneness.
  7. Cool Cakes: Let the cakes cool in the tins for 5 minutes to slightly firm up, then transfer them onto a wire rack to cool completely, which helps maintain the cakes’ shape.
  8. Prepare Strawberry Jelly: Dissolve the strawberry jelly crystals in boiling water, stir in cold water, and then refrigerate the mixture until it is partially set, about 1 to 2 hours, for a sticky but not fully firm consistency.
  9. Coat Cakes with Jelly and Coconut: Using a slotted spoon, dip each cooled cake into the partially set jelly to coat evenly, then roll the jelly-coated cakes in desiccated coconut, covering them thoroughly.
  10. Fill and Sandwich Cakes: Spoon whipped cream onto one half of a jelly-coated cake and then sandwich it together with another cake, creating a delightful creamy filling.
  11. Chill Before Serving: Place the assembled jelly cakes in the fridge and chill for 30 minutes to let the jelly set firmly, ensuring the cakes hold together and the flavors meld.

Notes

  • Ensure the jelly is partially set, not fully solid, before dipping the cakes for the best coating texture.
  • Use room temperature butter and eggs to achieve a smooth, well-emulsified batter.
  • Self-raising flour is key for the light texture; if unavailable, use all-purpose flour with baking powder as a substitute.
  • Refrigerate the assembled cakes to allow the jelly to harden slightly for easier handling and serving.
  • These cakes can be stored in an airtight container in the fridge for up to 2 days for optimal freshness.

Keywords: Pink jelly cakes, strawberry jelly dessert, coconut jelly cakes, whipped cream filled cakes, old-fashioned desserts

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