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Old-Fashioned Pink Jelly Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Description

This Old-Fashioned Pink Jelly Cake is a nostalgic and delightful treat featuring soft sponge cakes dipped in strawberry-flavored jelly, rolled in coconut, and sandwiched with whipped cream. It’s a light and sweet dessert perfect for gatherings, blending classic ingredients and simple techniques.

Ingredients

Cake

  • 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

Coating and Assembly

  • 3 1/2 cups (280g) desiccated coconut
  • 1 cup (240g) whipped cream

Instructions

  1. Preheat Oven: Preheat your oven to 175°C (fan-forced) to ensure it’s ready for baking the sponge cakes.
  2. Grease Tins: Lightly grease two 12-hole patty-pan tins to prevent sticking and allow easy removal of cakes.
  3. Cream Butter and Sugar: In a large bowl, cream together the softened butter, caster sugar, and vanilla extract until the mixture is pale and fluffy, creating a light base for the batter.
  4. Add Egg: Beat in the egg until it is fully incorporated, ensuring the batter is even.
  5. Fold in Milk and Flour: Gently fold in the milk and sifted self-raising flour alternately in two batches. This careful folding maintains the batter’s airiness for a tender cake.
  6. Fill Patty-Pans: Spoon the batter into the prepared patty-pan holes, filling each just below the top to allow for rising.
  7. Bake: Bake the cakes for 15–18 minutes or until golden brown. Test doneness by inserting a skewer; it should come out clean.
  8. Cool Cakes: Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, preventing sogginess and preserving texture.
  9. Make Jelly Mixture: Dissolve the strawberry jelly crystals in boiling water, stir in the cold water, then refrigerate until the mixture is partially set, about 1–2 hours, to a syrupy consistency for dipping.
  10. Dip Cakes in Jelly: Using a slotted spoon, dip each cooled cake into the jelly mixture, letting excess drip off to ensure a thin, even coating.
  11. Roll in Coconut: Roll each jelly-coated cake in desiccated coconut, giving a textured and flavorful outer layer.
  12. Assemble Cakes: Spoon whipped cream onto one half of the cakes, then sandwich with another half to create the final assembled treat.
  13. Chill Before Serving: Refrigerate the assembled cakes for 30 minutes before serving to let the jelly set and the cream firm up for the best texture and flavor.

Notes

  • Ensure the jelly mixture is only partially set before dipping; if too liquid, the jelly won’t coat well, if too firm, it won’t stick properly.
  • You can substitute whipped cream with a stabilized cream or mascarpone for a richer taste.
  • Store assembled cakes in the refrigerator and consume within 2 days for optimal freshness.
  • Use fresh desiccated coconut or toast it lightly for extra flavor if desired.

Find it online: https://slsrecipes.com/old-fashioned-pink-jelly-cake-recipe/