Old Fashioned Pink Jelly Cakes (Print View)
Nostalgic coconut-coated sponge squares filled with raspberry jelly and whipped cream — perfect for afternoon tea.
# What You Need:
→ Sponge Cake
01 - 1/2 cup (125 g) unsalted butter, softened
02 - 2/3 cup (125 g) caster sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 1 1/2 cups (180 g) self-raising flour, sifted
06 - 1/3 cup plus 1 1/2 tbsp (100 ml) whole milk
→ Jelly
07 - 1 packet (3 oz / 85 g) raspberry or strawberry flavored jelly crystals
08 - 1 cup plus 1 tbsp (250 ml) boiling water
09 - 2/3 cup (150 ml) cold water
→ Filling
10 - 3/4 cup plus 1 tbsp (200 ml) heavy cream
11 - 1 tbsp powdered sugar
12 - 1/2 tsp vanilla extract
→ Coating
13 - 3/4 cup plus 1 tbsp (100 g) desiccated coconut
# How-To Steps:
01 - Preheat oven to 350°F (180°C). Grease and line a 8 x 12 inch (20 x 30 cm) baking tin with parchment paper.
02 - Using an electric mixer, cream the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
03 - Alternately fold in the sifted self-raising flour and milk in three additions, beginning and ending with the flour. Fold gently until just combined — do not overmix.
04 - Spread the batter evenly into the prepared tin. Bake for 12–15 minutes until the top springs back lightly when touched and a skewer inserted in the center comes out clean.
05 - Allow the sponge to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
06 - Dissolve the jelly crystals in boiling water, stirring until fully dissolved. Stir in the cold water. Pour the mixture into a shallow dish and refrigerate for 45–60 minutes until it reaches a soft, semi-set consistency.
07 - Using a sharp knife, cut the cooled sponge into 24 equal squares.
08 - Whip the heavy cream with powdered sugar and vanilla extract until firm peaks form.
09 - Sandwich pairs of sponge squares together with a generous spoonful of whipped cream in the center.
10 - Dip each assembled cake into the semi-set jelly, turning to coat all sides evenly. Allow excess jelly to drip off briefly.
11 - Immediately roll each jelly-coated cake in desiccated coconut, covering all surfaces. Place on a wire rack and refrigerate for at least 30 minutes before serving to allow the jelly to set firmly.
# Expert Hints:
01 -
- The jelly coating makes these the most eye catching little cakes at any bake sale or afternoon tea spread.
- They taste like childhood birthday parties and school fetes wrapped into one bite.
- You can flavour them a dozen different ways just by swapping the jelly.
- That coconut crust gives a satisfying texture contrast to the soft sponge and cream inside.
02 -
- The jelly timing is everything and if it sets too firmly it will not coat the sponge evenly so check it every ten minutes once it has been in the fridge for half an hour.
- If the jelly is too runny when you dip the cakes will become soggy and fall apart in your hands so patience at this stage saves a lot of mess.
- These cakes really are best eaten on the day they are made because the sponge softens overnight and loses that delicate texture.
03 -
- Use a shallow wide dish for the jelly so you can dip the cakes in one smooth motion instead of struggling to coat them in a deep bowl.
- Keep a fork handy to turn the cakes while dipping because your fingers will get sticky fast and that slows you down.