Old Fashioned Pink Jelly Cakes (Print View)
Light sponge sandwiches with raspberry jelly, whipped cream and desiccated coconut—perfect for afternoon tea.
# What You'll Need:
→ Sponge Cake
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup plus 1 tablespoon caster sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 1/2 cups self-raising flour, sifted
06 - 1/3 cup plus 1 tablespoon whole milk
→ Jelly
07 - 1 packet (3 ounces) raspberry or strawberry flavored jelly crystals
08 - 1 cup boiling water
09 - 1/2 cup plus 2 tablespoons cold water
→ Filling
10 - 3/4 cup plus 2 tablespoons heavy cream
11 - 1 tablespoon powdered sugar
12 - 1/2 teaspoon vanilla extract
→ Coating
13 - 3/4 cup plus 1 tablespoon desiccated coconut
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Grease and line an 8x12-inch baking tin with parchment paper.
02 - Using an electric mixer, beat softened butter and caster sugar together until pale and fluffy, approximately 3 to 4 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
04 - Alternately fold in sifted self-raising flour and milk in three additions, mixing until just combined. Avoid overmixing to keep the sponge light.
05 - Spread batter evenly into the prepared tin. Bake for 12 to 15 minutes until a skewer inserted in the center comes out clean.
06 - Allow the sponge to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
07 - While the sponge cools, dissolve jelly crystals in boiling water, stirring until fully dissolved. Stir in cold water, pour into a shallow dish, and refrigerate for 45 to 60 minutes until just beginning to set but still liquid enough to coat.
08 - Using a sharp knife, cut the completely cooled sponge into 24 equal squares.
09 - Whip heavy cream with powdered sugar and vanilla extract to firm peaks using an electric mixer.
10 - Place a spoonful of whipped cream between two sponge squares, pressing gently to sandwich them together. Repeat to form 12 filled cakes.
11 - Dip each sandwiched cake into the semi-set jelly, coating all sides evenly. Allow excess jelly to drip off briefly.
12 - 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.
# Expert Suggestions:
01 -
- The jelly coating gives each cake a jewel-like pink glow that makes everyone at the table gasp before they even take a bite.
- They look impossibly fancy but the sponge is forgiving and the assembly is genuinely fun once you get into a rhythm.
- The combination of soft coconut, delicate sponge, and just-set jelly is a texture experience unlike anything else in Australian baking.
02 -
- The jelly stage is the trickiest part since too liquid and it soaks the sponge into a soggy mess, too set and it will not coat evenly, so check it every ten minutes once it hits the fridge.
- These cakes really are best eaten on the day they are made because the sponge softens overnight and loses that lovely contrast between the firm jelly exterior and the fluffy interior.
- A dairy-free version using whipped coconut cream works surprisingly well and adds an extra layer of coconut flavor that feels completely natural.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream since cold equipment helps the cream reach firm peaks faster and hold its shape longer.
- Keep a shallow tray of extra coconut beside you while coating because you will inevitably need more than you think and having it ready saves sticky fingers and frantic cupboard rummaging.