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Old-Fashioned Pink Jelly Cakes Recipe

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★★★★★

4.7 from 62 reviews

These classic Old-Fashioned Pink Jelly Cakes are a delightful nostalgic treat featuring soft self-raising flour cakes dipped in strawberry jelly and rolled in coconut, then filled with whipped cream. Perfect for afternoon tea or a charming dessert, they combine light fluffy sponge with fruity gelatin and creamy filling, offering a beautiful pink and white contrast that’s as tasty as it is visually appealing.

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 and 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 Tins: 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 mixing bowl, use an electric mixer to cream the softened butter, caster sugar, and vanilla extract until the mixture is pale and fluffy. This creates a light texture for the cake batter.
  3. Incorporate Egg: Beat in the egg thoroughly until it is fully incorporated into the creamed mixture, ensuring a smooth batter.
  4. Fold in Milk and Flour: Alternately fold half of the milk and half of the sifted self-raising flour into the batter gently using a spatula to maintain airiness. Repeat with the remaining milk and flour until just combined.
  5. Fill Patty-pan Holes: Spoon the cake batter evenly into the prepared patty-pan holes, filling each just below the top edge to allow for rising.
  6. Bake the Cakes: Bake in the preheated oven for 15 to 18 minutes or until the cakes are lightly golden and a skewer inserted in the center comes out clean. This ensures they are fully cooked but still soft.
  7. Cool the Cakes: Allow the cakes to cool in the tins for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely, which will prevent sogginess.
  8. Prepare Strawberry Jelly: Dissolve the strawberry jelly crystals in the boiling water, stirring thoroughly. Then add the cold water and refrigerate the jelly mixture until it is partially set, about 1 to 2 hours, achieving a thick but slatherable texture.
  9. Dip Cakes in Jelly and Roll in Coconut: Using a slotted spoon, dip each cooled cake into the partially set jelly so it is coated evenly. Immediately roll the jelly-coated cake in desiccated coconut until fully covered for a delightful texture and flavor contrast.
  10. Assemble the Cakes: Spoon whipped cream onto one half of a coated cake, then sandwich it with another cake to create a jelly cream sandwich.
  11. Chill to Set: Place the assembled cake sandwiches in the fridge and chill for 30 minutes to allow the jelly to fully set, resulting in a cohesive and delicious treat.

Notes

  • Ensure the jelly is only partially set before dipping cakes to get the proper coating consistency.
  • Use room temperature butter and eggs for better mixing and cake texture.
  • Store cakes in the refrigerator after assembling to keep the whipped cream fresh and jelly firm.
  • The cakes can be made a day ahead and chilled until serving for best flavor development.
  • If desiccated coconut is not preferred, finely shredded coconut can be used as an alternative coating.

Keywords: pink jelly cakes, old-fashioned dessert, strawberry jelly cake, coconut cakes, cream-filled cakes, Australian desserts, afternoon tea treats

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