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
Scale
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
- Preheat Oven: Preheat your oven to 175°C (fan-forced) to ensure it’s ready for baking the sponge cakes.
- Grease Tins: Lightly grease two 12-hole patty-pan tins to prevent sticking and allow easy removal of cakes.
- 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.
- Add Egg: Beat in the egg until it is fully incorporated, ensuring the batter is even.
- 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.
- Fill Patty-Pans: Spoon the batter into the prepared patty-pan holes, filling each just below the top to allow for rising.
- Bake: Bake the cakes for 15–18 minutes or until golden brown. Test doneness by inserting a skewer; it should come out clean.
- 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.
- 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.
- 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.
- Roll in Coconut: Roll each jelly-coated cake in desiccated coconut, giving a textured and flavorful outer layer.
- Assemble Cakes: Spoon whipped cream onto one half of the cakes, then sandwich with another half to create the final assembled treat.
- 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.
