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Old-Fashioned Pink Jelly Cakes

Delightful vintage treats featuring light sponge cake coated in fruity jelly and rolled in desiccated coconut, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert, Tea Party
Cuisine: Australian, Classic
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cake
  • 80 g butter, softened Use unsalted butter for better flavor.
  • 110 g caster sugar Can substitute with granulated sugar.
  • 1 tsp vanilla extract
  • 1 egg Large egg, room temperature.
  • 160 ml milk Whole milk recommended.
  • 130 g self-raising flour, sifted Ensure it's freshly sifted.
For the Jelly Coating
  • 85 g strawberry jelly crystals Can use other flavors like raspberry or lemon.
  • 240 ml boiling water For dissolving jelly crystals.
  • 240 ml cold water
  • 280 g desiccated coconut Additional for rolling cakes.
For Assembly
  • 240 ml whipped cream Can substitute with coconut cream.

Method
 

Preparation
  1. Preheat your oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins.
  2. In a large mixing bowl, cream together the softened butter, caster sugar, and vanilla extract until pale and fluffy.
  3. Beat in the egg until fully incorporated.
  4. Gently fold in the milk and sifted self-raising flour alternately in two batches to create a velvety mixture.
Baking
  1. Spoon the batter into the patty-pan holes, filling each just below the top.
  2. Bake in the preheated oven for 15-18 minutes until lightly golden and a skewer comes out clean.
  3. Cool the cakes in the tins for 5 minutes before transferring to a wire rack to cool completely.
Jelly Preparation
  1. Prepare the jelly by dissolving the jelly crystals in boiling water, then stir in the cold water.
  2. Refrigerate until the mixture is partially set, about 1-2 hours.
Coating and Assembling
  1. Dip each cooled cake into the jelly using a slotted spoon, coating well.
  2. Roll dipped cakes gently in desiccated coconut.
  3. Spoon whipped cream onto one half of a jelly-coated cake and sandwich with another.
  4. Chill the assembled cakes in the fridge for at least 30 minutes to set the jelly.

Notes

Store cakes in an airtight container in the refrigerator for up to three days for best flavor and texture. Experiment with different jelly flavors and toppings!