Description
Old-Fashioned Pink Jelly Cakes are delightful bite-sized treats featuring soft vanilla cakes dipped in strawberry jelly and rolled in coconut, then sandwiched with whipped cream. Perfect for nostalgic afternoons or party platters, this recipe provides a charming retro dessert that is both colorful and delicious.
Ingredients
Scale
Cake 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
Jelly Mixture
- 85g packet strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
Additional Ingredients
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
Instructions
- Preheat Oven: Preheat your oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins to prepare for baking the cakes.
- Cream Butter Mixture: In a large bowl, cream the softened butter, caster sugar, and vanilla extract until the mixture is pale and fluffy. Beat in the egg completely to combine all ingredients well.
- Mix Batter: Gently fold in the milk and sifted self-raising flour alternately in two batches: add half the milk, then half the flour, and repeat, ensuring a smooth batter without overmixing.
- Fill Tins: Spoon the batter into the patty-pan holes, filling each just below the top to allow room for rising during baking.
- Bake Cakes: Bake in the preheated oven for 15 to 18 minutes or until the cakes turn lightly golden and a skewer inserted comes out clean, indicating they are cooked through.
- Cool Cakes: Let the cakes cool in the tins for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare Jelly: Dissolve the strawberry jelly crystals in boiling water and stir in cold water. Place the jelly mixture in the refrigerator to partially set, which takes about 1 to 2 hours, achieving a thick yet dippable consistency.
- Dip and Coat: Using a slotted spoon, dip each cake into the partially set jelly, allowing excess jelly to drip off, then roll the cake in desiccated coconut to coat evenly.
- Assemble Cakes: Spoon whipped cream onto one half of a jelly-coated cake and sandwich it together with another to form the classic pink jelly cake shape.
- Chill and Set: Place the assembled cakes in the refrigerator for 30 minutes to allow the jelly to fully set and the flavors to meld before serving.
Notes
- Ensure the jelly is partially set before dipping the cakes, or it may be too runny to coat properly.
- For best results, use room temperature butter to cream easily with sugar and vanilla.
- Self-raising flour includes baking powder; if unavailable, substitute plain flour with added baking powder.
- Store the cakes in the refrigerator and consume within 2 days for optimal freshness.
- This recipe yields 18 small jelly cakes, ideal for sharing at gatherings or as elegant party snacks.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Keywords: pink jelly cakes, old-fashioned jelly cakes, strawberry jelly recipes, coconut jelly cakes, retro desserts, Australian desserts
