Old Fashioned Pink Jelly Cakes (Printable version)
Pillowy Australian sponge squares with raspberry jelly and whipped cream, rolled in coconut for afternoon tea.
# What You'll Need:
→ Sponge Cake
01 - 1/2 cup unsalted butter, softened
02 - 2/3 cup caster sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 1 1/2 cups self-raising flour, sifted
06 - 1/3 cup plus 1 1/2 tbsp whole milk
→ Jelly
07 - 1 packet (3 oz) raspberry or strawberry flavored jelly crystals
08 - 1 cup plus 1 tbsp boiling water
09 - 1/3 cup plus 2 tbsp cold water
→ Filling
10 - 3/4 cup plus 2 tbsp heavy cream
11 - 1 tbsp powdered sugar
12 - 1/2 tsp vanilla extract
→ Coating
13 - 1 cup desiccated coconut
# Directions:
01 - Preheat the oven to 350°F. Grease and line a 8x12-inch baking pan with parchment paper.
02 - Using an electric mixer, beat the softened butter and caster sugar together until pale and fluffy, approximately 3-4 minutes.
03 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
04 - Alternately fold in the sifted self-raising flour and milk in three additions, beginning and ending with the flour. Mix until just combined to avoid deflating the batter.
05 - Spread the batter evenly into the prepared pan. Bake for 12-15 minutes until the top springs back when lightly pressed and a skewer inserted in the center comes out clean.
06 - Allow the sponge to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
07 - While the sponge cools, dissolve the jelly crystals in boiling water, stirring until fully dissolved. Stir in the cold water, then pour into a shallow dish. Refrigerate for 45-60 minutes until the jelly is just beginning to set but still liquid enough to coat the cakes.
08 - Using a sharp knife, cut the cooled sponge into 24 equal squares.
09 - Whip the heavy cream with powdered sugar and vanilla extract until firm peaks hold their shape.
10 - Sandwich pairs of sponge squares together with a generous spoonful of whipped cream in the center.
11 - Dip each assembled cake into the semi-set jelly, turning to coat all sides evenly. Allow excess jelly to drip off briefly.
12 - Immediately roll each jelly-coated cake in desiccated coconut, pressing gently to adhere. Place on a wire rack and refrigerate for at least 30 minutes to set before serving.
# Expert advice:
01 -
- These jelly cakes taste like a country bake sale in the best possible way, simple, sweet, and impossible to stop at one.
- The jelly coating sounds fussy but it is genuinely fun, like a craft project you get to eat afterward.
02 -
- If the jelly sets too firmly before you dip, it will tear the sponge instead of coating it, so test the consistency on one cake first.
- The sponge needs to be completely cool before you cut it, warm cake will crumble and fall apart in the jelly.
03 -
- Chill the mixing bowl and beaters before whipping the cream, it will whip faster and hold its shape much better.
- Use a wide shallow container for the jelly and another for the coconut so you can dip and roll in one fluid motion without making a mess of your bench.