Go Back
–+ servings
Old-Fashioned Pink Jelly Cakes

Delight in Nostalgia with Old-Fashioned Pink Jelly Cakes

Experience the charm of Old-Fashioned Pink Jelly Cakes that evoke joyful memories.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: Australian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vanilla Sponge
  • 1 cup Soft Flour Light flour creates a tender sponge.
  • 1 cup Granulated Sugar Essential for sweetness.
  • 3 large Eggs Adds moisture and binds ingredients.
  • 1/2 cup Butter Melted for richness.
  • 1 tsp Baking Powder Ensures fluffiness.
  • 1/2 cup Milk Adds moisture.
  • 1 tsp Vanilla Extract Enhances flavor.
For the Jelly Coating
  • 1 cup Strawberry Jelly Classic choice; can substitute with other flavors.
For the Topping
  • 1/2 cup Desiccated Coconut Adds a crunchy exterior.
  • 1 cup Whipped Cream Optional but recommended.

Equipment

  • muffin tin
  • Mixing bowl
  • Wire Rack
  • Shallow Bowl or Plate

Method
 

Prepare the Sponge Cakes
  1. Preheat your oven to 180°C (350°F) and grease a muffin tin.
  2. In a mixing bowl, combine soft flour, granulated sugar, eggs, melted butter, baking powder, milk, and vanilla extract.
  3. Beat the mixture until smooth, about 2-3 minutes.
  4. Pour the batter into the muffin tin, filling each cup about two-thirds full.
  5. Bake for 18-20 minutes, or until golden and springy when pressed.
Cool Cakes
  1. Let the muffin tin cool for about 10 minutes.
  2. Gently transfer the sponge cakes to a wire rack to cool completely.
Prepare the Jelly Coating
  1. Prepare your jelly according to the package instructions, allowing it to thicken slightly.
  2. Ensure the jelly is at room temperature before proceeding.
Assemble Cakes
  1. Dip each cooled sponge cake into the jelly, ensuring it is fully coated.
  2. Shake off excess jelly and roll in desiccated coconut.
Fill with Cream
  1. Cut each cake in half horizontally to create a sandwich.
  2. Fill the center with whipped cream.
Chill
  1. Place the filled cakes in the refrigerator for about 30 minutes.
Serve
  1. Arrange the chilled cakes on a platter and serve.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

For the best flavor, use real whipped cream. Allow the jelly to thicken before using for better adherence.

Tried this recipe?

Let us know how it was!