Description
This Old-Fashioned Pink Jelly Cake is a nostalgic Australian treat featuring light, buttery sponge cakes dipped in a wobbly strawberry jelly and rolled in desiccated coconut. The jelly adds a sweet, fruity layer, while the whipped cream sandwich creates a soft, creamy finish. Perfect for afternoon tea or a fun dessert, these individual cakes combine texture and flavor in a delightful, colorful presentation.
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 Coating
- 85g packet strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
- 3 1/2 cups (280g) desiccated coconut
Assembly
- 1 cup (240g) whipped cream
Instructions
- Preheat oven: Preheat your oven to 175°C (fan-forced) to ensure it reaches the correct temperature for baking the cakes evenly.
- Prepare tins: Lightly grease two 12-hole patty-pan tins to prevent the cakes from sticking and allow for easy removal after baking.
- 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, which helps create a light texture in the cakes.
- Add egg: Beat in the egg until fully incorporated, ensuring the batter is smooth and well mixed.
- Fold in milk and flour: Gently fold in the milk and sifted self-raising flour alternately in two batches. This careful folding keeps the batter light and prevents it from becoming dense.
- Fill tins: Spoon the batter into the prepared patty-pan holes, filling each just below the top to allow room for rising.
- Bake cakes: Bake in the preheated oven for 15–18 minutes or until the cakes are golden and a skewer inserted into the center comes out clean, confirming they are cooked through.
- Cool cakes: Allow the cakes to cool in the tin for 5 minutes to firm up slightly, then transfer to a wire rack to cool completely, preventing them from becoming soggy.
- Dissolve jelly crystals: Dissolve the strawberry jelly crystals in boiling water, stir in the cold water, and refrigerate until partially set (about 1–2 hours). This creates a thick jelly coating to dip the cakes into.
- Dip cakes in jelly: Dip each cooled cake into the jelly mixture using a slotted spoon, letting excess jelly drip off. The jelly will coat the outside and set a fruity glaze.
- Roll in coconut: Roll the jelly-coated cakes in desiccated coconut, adding texture and a lovely flavor contrast.
- Assemble cakes: Spoon the whipped cream onto one half of a cake and sandwich with another half to create a creamy filling inside each cake.
- Chill before serving: Refrigerate the assembled cakes for 30 minutes before serving to allow the jelly to fully set and the flavors to meld.
Notes
- Ensure the jelly mixture is partially set, not fully firm, before dipping the cakes for the best coating.
- Use fresh whipped cream for the best flavor and texture; store-bought cream can also work if preferred.
- These cakes are best served chilled and consumed within 2 days for freshness.
- Patty-pan tins can be substituted with standard muffin pans, but the cooking time may vary slightly.
- For a fun variation, try using other flavored jelly crystals such as raspberry or lime.
