Old-Fashioned Pink Jelly Cakes are a delightful treat that wraps nostalgia in a fluffy sponge and brings joy to any gathering. This recipe promises light, heavenly cakes coated in vibrant pink jelly and rolled in coconut, simply perfect for sharing with friends and family. Ready to bake up some sweet memories? Let’s dive in!
Ingredients List for Old-Fashioned Pink Jelly Cakes
- 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
- 85g packet strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
How To Make Old-Fashioned Pink Jelly Cakes Step-by-Step
1. Preheat and Prepare
Preheat your oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins to ensure the cakes release easily after baking.
2. Creaming
In a large bowl, cream the softened butter, caster sugar, and vanilla extract until the mixture is pale and fluffy. This should take about 3–5 minutes.
3. Add the Egg
Beat in the egg until it is fully incorporated into the mixture, making it smooth and well-blended.
4. Combine Wet and Dry Ingredients
Gently fold in the milk and sifted self-raising flour alternately. Start with half the milk, then half the flour, and repeat until all ingredients are mixed well.
5. Spoon into Tins
Spoon the batter into the prepared patty-pan holes, filling each just below the top to allow space for rising.
6. Bake
Bake for 15–18 minutes or until the cakes are lightly golden and a skewer inserted into the center comes out clean.
7. Cool
Once baked, cool the cakes in the tins for 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Prepare the Jelly
While the cakes are cooling, prepare the jelly by dissolving the jelly crystals in boiling water. Stir well and then add the cold water. Refrigerate until partially set, which should take about 1-2 hours.
9. Coat the Cakes
After the jelly is partially set, dip each cake into the jelly using a slotted spoon. Then, roll the cakes in the desiccated coconut for a beautiful finish.
10. Fill and Sandwich
Spoon whipped cream onto one half of a cake and then sandwich it together with another cake.
11. Chill
Chill the assembled cakes in the fridge for 30 minutes to set the jelly before serving.
Chef’s Notes & Pro Tips About Old-Fashioned Pink Jelly Cakes
- Use fresh eggs for better volume in your sponge cake.
- Ensure your butter is softened at room temperature for easier creaming.
- Make sure the jelly is partially set but not fully firm; this helps it adhere better to the cakes.
- Roll the cakes in coconut right after dipping in jelly for even coverage.
- You can use a different flavor of jelly if you’re feeling adventurous.
Reasons Why You’ll Love Old-Fashioned Pink Jelly Cakes
- They bring a touch of nostalgia to any gathering or celebration.
- The vibrant pink color catches the eye and adds a festive feel.
- They are light and fluffy, making them a delightful treat.
- The combination of strawberry flavor and coconut is simply irresistible.
Serving Suggestions for Old-Fashioned Pink Jelly Cakes
Serve these delightful cakes at tea parties, birthday celebrations, or picnics. Pair them with fresh fruit or a scoop of vanilla ice cream for an extra touch of sweetness. They also make a lovely addition to dessert platters at festive gatherings.
Tips For Success
- Measure ingredients accurately for best results.
- Don’t over-mix the batter; just fold until combined.
- Keep an eye on the cakes while they are baking to avoid overbaking.
- Allow the cakes to cool completely before dipping in jelly for better adherence.
Flavor Variations
- Substitute strawberry jelly with raspberry or blueberry for different flavors.
- Add a pinch of zest from an orange or lemon to the batter for a citrus twist.
- Use almond extract instead of vanilla for a nutty flavor profile.
- Fill the cakes with flavored whipped cream, like lemon or chocolate, for variety.
How To Store Old-Fashioned Pink Jelly Cakes
- Store any leftovers in an airtight container in the refrigerator.
- They will remain fresh for up to 3 days; however, they’re best enjoyed within 1–2 days.
- Make sure the cakes are fully cooled before storing to prevent sogginess.
- If freezing, wrap each cake individually in plastic wrap and then place them in a freezer bag.
- Thaw frozen cakes in the fridge overnight before serving.
FAQs About Old-Fashioned Pink Jelly Cakes
-
Can I use another type of jelly?
Yes, you can experiment with different flavors of jelly, such as raspberry or mango. -
Can I make these cakes in advance?
Yes, you can prepare the sponges one day ahead and fill and coat them the next day. -
Why is my jelly not setting?
Ensure that the jelly crystals are fully dissolved in boiling water, and check the expiry date on the package. -
Can I use a gluten-free flour?
Yes, you can substitute with a gluten-free self-raising flour to make the recipe gluten-free.
Closing Notes
Old-Fashioned Pink Jelly Cakes are not just a treat; they are a delightful experience filled with fluffy sponge goodness and sweet memories. This nostalgic recipe is perfect for both beginners and seasoned bakers alike, making it easy to impress your friends and family with a beautiful and delicious dessert. With a few simple ingredients and easy steps, you can create these charming cakes that are sure to bring smiles all around. So grab your apron and start baking; the joy of Old-Fashioned Pink Jelly Cakes awaits you!
Old-Fashioned Pink Jelly Cakes
Ingredients
For the Cake
- 80 g butter, softened Ensure butter is softened at room temperature for easier creaming.
- 110 g caster sugar Make sure to measure accurately for best results.
- 1 tsp vanilla extract Can be substituted with almond extract for a different flavor.
- 1 piece egg Use fresh eggs for better volume.
- 160 ml milk
- 130 g self-raising flour, sifted Can use gluten-free self-raising flour as a substitute.
For the Jelly and Coating
- 85 g strawberry jelly crystals You can use different flavors like raspberry or blueberry.
- 240 ml boiling water Ensure the jelly crystals are fully dissolved.
- 240 ml cold water
- 280 g desiccated coconut Roll the cakes in coconut right after dipping in jelly.
- 240 ml whipped cream Consider flavored whipped cream for variety.
Instructions
Preparation
- Preheat your oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins.
Creaming
- In a large bowl, cream the softened butter, caster sugar, and vanilla extract until pale and fluffy (about 3-5 minutes).
Combine
- Beat in the egg until fully incorporated.
- Gently fold in the milk and sifted self-raising flour alternately until mixed.
Baking
- Spoon the batter into the prepared patty-pan holes, filling each just below the top.
- Bake for 15-18 minutes or until lightly golden and a skewer inserted comes out clean.
- Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Jelly Preparation
- Prepare the jelly by dissolving the jelly crystals in boiling water, then add the cold water. Refrigerate until partially set (1-2 hours).
Coating
- Dip each cake into the jelly using a slotted spoon and roll in desiccated coconut.
Filling and Serving
- Spoon whipped cream onto half of a cake and sandwich with another cake.
- Chill the assembled cakes in the fridge for 30 minutes before serving.
