There is something wonderfully nostalgic and utterly delightful about the Old-Fashioned Pink Jelly Cakes Recipe. This Australian classic brings together fluffy vanilla sponge cakes lovingly dipped in sweet strawberry jelly, rolled in coconut, and nestled with fresh whipped cream to create a bite-sized treat that is as charming as it is delicious. Whether you grew up with these or are discovering them anew, these little cakes transport you to a simpler time filled with joy, sunshine, and the perfect afternoon tea snack.

Old-Fashioned Pink Jelly Cakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Old-Fashioned Pink Jelly Cakes Recipe lies in its simplicity and the careful balance of each ingredient. Every component, from the butter to the jelly, plays a crucial role in achieving that perfect texture and flavor that makes these cakes so special.

80g butter, softened: Adds richness and moisture for a soft sponge base.
1/2 cup (110g) caster sugar: Sweetens the batter and helps achieve a light crumb.
1 tsp vanilla extract: Infuses a warm, comforting flavor essential to the sponge.
1 egg: Binds the ingredients and contributes to the cake’s fluffy texture.
2/3 cup (160g) milk: Keeps the batter moist and tender.
1 cup (130g) self-raising flour, sifted: Provides lift and the perfect cake structure.
85g packet strawberry jelly crystals: The star of the coating, delivering that nostalgic pink color and fruity tang.
1 cup (240g) boiling water: Needed to dissolve the jelly crystals completely.
1 cup (240g) cold water: Helps cool the jelly to the perfect consistency for dipping.
3 1/2 cups (280g) desiccated coconut: Gives a lovely texture and crunch, finishing the cake with a classic tropical twist.
1 cup (240g) whipped cream: The luscious filling that makes each bite fluffy and dreamy.

How to Make Old-Fashioned Pink Jelly Cakes Recipe

Step 1: Prepare and Bake the Sponge Cakes

Begin by preheating your oven to 175°C (fan-forced) and lightly greasing two 12-hole patty-pan tins. In a large bowl, cream the softened butter with caster sugar and vanilla extract until you have a light, fluffy mixture that smells heavenly. Beat in the egg until fully blended. Then, fold the milk and sifted self-raising flour into the mixture in two batches, alternating between milk and flour to keep the batter light and airy. Spoon this luscious batter into the patty-pan holes, filling them just below the top to allow room for rising. Bake for 15 to 18 minutes, or until the cakes turn a gentle golden color and a skewer comes out clean.

Step 2: Cool the Cakes Completely

Once baked, let the cakes cool in their tins for five minutes so they firm up enough to handle. Then transfer them carefully to a wire rack to cool fully — this step is crucial because dipping warm cake in jelly would cause it to break apart and lose that perfect shape.

Step 3: Prepare the Strawberry Jelly Coating

While the cakes cool, dissolve the strawberry jelly crystals in boiling water, stirring until fully combined. Add the cold water and mix well, then pop the jelly into the fridge. The goal is to let it partially set, which usually takes about one to two hours, so it becomes just thick enough to coat the cakes without dripping off.

Step 4: Dip Cakes in Jelly and Roll in Coconut

Using a slotted spoon, gently dip each cooled sponge cake into the partially set jelly, turning to coat evenly. Then immediately roll the jelly-coated cake in desiccated coconut, pressing lightly if needed, to cover every nook and cranny. This step is what gives the cakes their iconic, charming finish.

Step 5: Assemble with Whipped Cream and Chill

Spoon a generous dollop of freshly whipped cream onto half of the cakes, then sandwich them with their jelly-coated mates. Place the assembled cakes in the fridge to chill for at least 30 minutes. This chilling step allows the jelly to set fully and the cream to firm up, making these little cakes perfectly cohesive and wonderfully indulgent upon serving.

How to Serve Old-Fashioned Pink Jelly Cakes Recipe

Garnishes

While the cakes themselves are sweet and pretty, consider a light dusting of icing sugar for added elegance or a few fresh strawberries on the side for a burst of freshness. If you want to add a hint of color contrast, a few mint leaves placed nearby can brighten the presentation beautifully.

Side Dishes

Old-Fashioned Pink Jelly Cakes pair wonderfully with classic afternoon tea accompaniments like a pot of strong black tea or a delicate cup of chamomile. A small bowl of fresh berries or a light fruit salad can also complement the richness of the whipped cream and sponge.

Creative Ways to Present

For a fun twist, present the cakes on vintage china with delicate floral patterns to amplify the nostalgic vibes. You could even serve them in cupcake liners or arrange them on a tiered cake stand for that quintessential tea party feeling. For gatherings, add decorative toothpicks adorned with tiny flags or flowers to make each piece feel extra special.

Make Ahead and Storage

Storing Leftovers

Because of the whipped cream filling, these jelly cakes are best stored in the refrigerator to keep everything fresh. Place them in an airtight container to prevent the coconut and cake from drying out. They will keep beautifully for up to two days, making them perfect for preparing in advance.

Freezing

Freezing Old-Fashioned Pink Jelly Cakes is not recommended because the jelly and whipped cream won’t maintain their texture well after thawing. For the best taste and texture, enjoy these cakes fresh or within a couple of days refrigerated.

Reheating

Since these cakes are designed to be served chilled, reheating is not necessary and could ruin their delicate jelly coating and cream filling. Simply allow refrigerated cakes to sit at room temperature for 10 minutes if you prefer them slightly less cold.

FAQs

Can I substitute the strawberry jelly with other flavors?

Absolutely! Raspberry jelly works beautifully and offers a slightly different fruity note. You could also experiment with passionfruit or even an orange-flavored jelly to create your own unique spin while keeping close to the spirit of the original recipe.

Do I have to use whipped cream as the filling?

Whipped cream is traditional and gives that light, airy finish, but you could try mascarpone or a cream cheese frosting for a richer taste. Just keep in mind the creaminess and texture should be light enough to maintain the cake’s delicate balance.

How important is it to partially set the jelly before dipping?

This is a critical step. If the jelly is too runny, it won’t coat the cakes properly and will make them soggy. Partially set jelly clings beautifully, providing that classic pink shell around the cakes.

Can I make the sponge cakes in advance?

Definitely! You can bake the sponges a day ahead, cool them completely, and keep them wrapped tightly in the fridge. This saves time on the day you want to assemble your jelly cakes.

What is the best way to eat these cakes?

Enjoy them chilled straight from the fridge for that perfect balance of cool, creamy, and fruity flavors. They’re best eaten within a day or two to savor all the textures at their peak. Pair with a hot cup of tea for the ideal afternoon treat.

Final Thoughts

There is a magic in every bite of the Old-Fashioned Pink Jelly Cakes Recipe that is hard to find in modern sweets. These charming little cakes invite you to slow down, enjoy simple pleasures, and share moments with loved ones. Whether you’re introducing them to a new generation or rekindling fond memories, I can’t wait for you to make these timeless treats and feel that wonderful nostalgia wrapped in each fluffy, jelly-coated morsel.

Old-Fashioned Pink Jelly Cakes Recipe