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Old-Fashioned Pink Jelly Cakes

Pink Jelly Cakes are soft vanilla sponge cakes dipped in strawberry jelly, coated in coconut, and filled with whipped cream for a classic dessert that feels light and celebratory.
Calories:
Author: Sandra Myers

Ingredients

  • Butter softened
  • Caster sugar
  • Vanilla extract
  • 1 egg
  • Milk
  • Self raising flour sifted
  • 85 g strawberry jelly crystals
  • Boiling water
  • Cold water
  • Desiccated coconut
  • Whipped cream

Instructions

  • Preheat oven to 175°C and grease two 12-hole patty pans. Cream butter, sugar, and vanilla until fluffy, then beat in the egg.
  • Add milk and sifted flour in two parts, mixing gently. Spoon batter into pans, filling just below the rim.
  • Bake 15–18 minutes until golden. Cool 5 minutes in tins, then fully on a rack.
  • Dissolve jelly crystals in boiling water, add cold water, and refrigerate 1–2 hours until slightly set.
  • Dip cooled cakes in jelly using a slotted spoon, coat with coconut, and place on a tray.
  • Spread whipped cream on one cake, sandwich with another, and chill 30 minutes before serving.