Description
Indulge in the delightful nostalgia of Old-Fashioned Pink Jelly Cakes, a classic treat that’s sure to brighten any occasion. These fluffy vanilla sponge cakes are dipped in a luscious strawberry jelly and generously coated with desiccated coconut. Perfectly filled with whipped cream, they create a sweet harmony of flavors and textures that will impress your guests at gatherings, tea parties, or as a charming dessert at home. Their vibrant appearance and delicious taste make them an irresistible addition to any dessert table.
Ingredients
Scale
- 80g softened butter
- 110g caster sugar
- 1 tsp vanilla extract
- 1 egg
- 160g milk
- 130g self-raising flour
- 85g strawberry jelly crystals
- 240g boiling water
- 240g cold water
- 280g desiccated coconut
- 240g whipped cream
Instructions
- Preheat your oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins.
- In a mixing bowl, cream together the butter, caster sugar, and vanilla until pale and fluffy.
- Beat in the egg followed by alternating additions of milk and self-raising flour until just combined.
- Spoon batter into tins and bake for 15–18 minutes until golden and a skewer comes out clean.
- Cool cakes in tins for 5 minutes before transferring to a wire rack.
- Prepare the jelly by dissolving crystals in boiling water, then mix in cold water and refrigerate until partially set.
- Dip each cooled cake into the jelly using a slotted spoon and roll in desiccated coconut.
- Fill half of each cake with whipped cream, sandwich with another half, then chill for about 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 158
- Sugar: 14g
- Sodium: 18mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 29mg