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Old-Fashioned Pink Jelly Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 47 reviews
  • Author: Elina
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 18 cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegetarian

Description

Old-Fashioned Pink Jelly Cakes are nostalgic Australian treats featuring fluffy vanilla sponge cakes dipped in strawberry jelly, coated in desiccated coconut, and filled with whipped cream. Also known as peach blossoms, these vintage cakes offer a delightful combination of soft cake, fruity jelly, and creamy filling, perfect for dessert or afternoon tea.

Ingredients

Scale

Cake Batter

  • 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
  • 3 1/2 cups (280g) desiccated coconut

Filling

  • 1 cup (240g) whipped cream

Instructions

  1. Preheat and Prepare Tins: Preheat your oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins to prevent sticking.
  2. 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, ensuring air is incorporated for a light sponge.
  3. Add Egg: Beat in the egg thoroughly until fully incorporated into the butter mixture, creating a smooth batter base.
  4. Fold in Milk and Flour: Gently fold in the milk and self-raising flour alternately in two batches – start with half the milk, then half the flour, and repeat – to avoid overmixing and maintain a tender texture.
  5. Spoon into Tins: Spoon the batter evenly into the prepared patty-pan holes, filling each just below the top to allow room for rising.
  6. Bake: Bake the cakes for 15–18 minutes or until they turn lightly golden and a skewer inserted comes out clean, confirming they’re cooked through.
  7. Cool Cakes: Allow the cakes to cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely, preventing sogginess from steam.
  8. Prepare Jelly: Dissolve the strawberry jelly crystals in boiling water, then stir in the cold water. Refrigerate the jelly mixture until it is partially set, about 1–2 hours, so it will coat the cakes properly without soaking in.
  9. Coat Cakes: Using a slotted spoon, dip each cooled cake into the partially set jelly, then roll it in the desiccated coconut to cover completely, creating the signature jelly cake exterior.
  10. Fill and Assemble: Spoon whipped cream onto one half of a jelly-coated cake, then sandwich with another cake half carefully for a creamy center.
  11. Chill to Set: Place the assembled jelly cakes in the fridge for 30 minutes to allow the jelly to set firmly before serving, ensuring they hold their shape and texture.

Notes

  • Ensure the jelly is only partially set before dipping the cakes to allow the jelly to coat without soaking in.
  • Store the jelly cakes in the refrigerator to keep the whipped cream fresh and maintain texture.
  • Feel free to substitute strawberry jelly with raspberry or any preferred flavored jelly to vary the taste.

Find it online: https://recipes.mbeams.com/old-fashioned-pink-jelly-cakes-recipe/