Description
Old-Fashioned Pink Jelly Cake is a nostalgic Australian treat featuring soft vanilla sponge cakes dipped in homemade strawberry jelly, rolled in desiccated coconut, and filled with luscious whipped cream. This recipe delivers a delightful combination of fluffy cake, fruity jelly, and creamy filling, perfect for parties or afternoon tea.
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 Mixture
- 85g packet strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
Assembly
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
Instructions
- Preheat oven: Set 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 enable easy removal after baking.
- Cream butter and sugar: In a large bowl, beat the softened butter, caster sugar, and vanilla extract together until the mixture becomes pale and fluffy, creating a light base for your cakes.
- Add egg: Beat in the egg thoroughly, ensuring it is fully incorporated and the mixture is smooth.
- Fold in milk and flour: Alternately fold in the milk and sifted self-raising flour in two batches, gently combining the ingredients without overmixing to maintain a tender cake texture.
- 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 for 15–18 minutes or until the tops are golden and a skewer inserted into the centre comes out clean, indicating doneness.
- Cool cakes: Let the cakes cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
- Make jelly: Dissolve the strawberry jelly crystals in boiling water, stir in cold water, then refrigerate until partially set, about 1–2 hours, to achieve the right consistency for coating.
- Dip cakes in jelly: Using a slotted spoon, dip each cooled cake into the jelly mixture, allowing excess jelly to drip off for an even coating.
- Coat with coconut: Roll each jelly-coated cake in desiccated coconut thoroughly to cover the jelly layer and add texture.
- Assemble cakes: Spoon whipped cream onto the base of one coconut-coated cake and sandwich with another, creating a delightful cream filling layer inside.
- Chill before serving: Refrigerate the assembled cakes for 30 minutes to allow the jelly and cream to set, enhancing the flavors and texture.
Notes
- Ensure the cakes are completely cooled before dipping in jelly to prevent them from breaking apart.
- Partially setting the jelly is crucial to achieve a sticky but not runny coating.
- You can substitute whipped cream with stabilized whipped cream or mascarpone for a richer filling.
- Store assembled cakes in the refrigerator and consume within 2 days for best freshness.
