These delightful Old-Fashioned Pink Jelly Cakes are a charming blast from the past. Made with soft vanilla sponge, dipped in strawberry jelly, rolled in desiccated coconut, and sandwiched with whipped cream, they embody everything comforting and nostalgic about classic Australian baking. Also known as “peach blossoms,” these little cakes are perfect for parties, afternoon teas, or simply to indulge your sweet tooth with a retro treat.
Why You’ll Love This Recipe
Old-Fashioned Pink Jelly Cakes are the epitome of nostalgic comfort. Their soft, fluffy sponge paired with the sweet tartness of strawberry jelly creates a wonderful contrast in flavor and texture. The coating of desiccated coconut adds a satisfying crunch, while the whipped cream filling makes them decadently soft and rich. Whether you grew up with these treats or are discovering them for the first time, this recipe brings a beloved Australian tradition back to life with ease and charm.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- butter, softened
- caster sugar
- vanilla extract
- egg
- milk
- self-raising flour, sifted
- strawberry jelly crystals (85g packet)
- boiling water
- cold water
- desiccated coconut
- whipped cream
Directions
- Preheat your oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins.
- In a large mixing bowl, cream together the butter, sugar, and vanilla extract until pale and fluffy.
- Beat in the egg until fully combined.
- Alternate adding the milk and sifted flour in two batches—start with half the milk, then half the flour, and repeat.
- Spoon the batter into the patty pans, filling each just below the rim.
- Bake for 15–18 minutes, or until lightly golden and a skewer inserted comes out clean.
- Allow the cakes to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the jelly by dissolving the jelly crystals in boiling water. Stir in cold water and refrigerate until partially set, about 1–2 hours.
- Once the jelly is ready, dip each cake into it using a slotted spoon, ensuring it is evenly coated.
- Roll the dipped cakes in desiccated coconut and place them on a tray.
- Spoon whipped cream onto the base of one cake and sandwich it with another.
- Chill the assembled cakes in the fridge for 30 minutes to allow the jelly to set before serving.
Servings and timing
- Servings: 18 cakes
- Prep Time: 25 minutes
- Cooking Time: 18 minutes
- Total Time: Approximately 1 hour 45 minutes
- Calories per serving: 220 kcal
Variations
- Flavor swap: Use raspberry or orange jelly instead of strawberry for a fun twist.
- Chocolate version: Add a tablespoon of cocoa powder to the sponge for a chocolate-coconut combination.
- Mini version: Use mini muffin tins for bite-sized versions ideal for parties or buffets.
- Fruit-filled: Add a slice of fresh strawberry or a dab of jam along with the whipped cream for an extra fruity touch.
- Dairy-free: Substitute plant-based butter, milk, and coconut whipped cream to make a dairy-free variation.
Storage/Reheating
- Storage: Store the assembled jelly cakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: The unfilled sponge cakes can be frozen for up to 1 month. Thaw completely before assembling.
- Reheating: These cakes are best served chilled. Avoid reheating as it will melt the cream and affect the jelly coating.
FAQs
What are jelly cakes made of?
Jelly cakes consist of vanilla sponge cakes dipped in jelly, coated in coconut, and filled with whipped cream.
Can I make jelly cakes in advance?
Yes, you can prepare the sponge cakes and jelly ahead of time. Assemble them on the day you plan to serve for best texture.
What’s the best jelly flavor to use?
Strawberry is traditional, but raspberry, orange, or even passionfruit also work beautifully.
Can I use whipped topping instead of real cream?
You can, but real whipped cream provides a richer, more authentic flavor and texture.
How do I know when the jelly is partially set?
The jelly should have a slightly thickened, syrupy consistency—thicker than liquid but not firm.
Are these the same as lamingtons?
While similar in concept, lamingtons are chocolate-coated, whereas jelly cakes use jelly and are often filled with cream.
What if I don’t have patty pans?
You can use a standard muffin tin, but adjust the baking time slightly and fill only part way to keep the size appropriate.
Can I make them without the cream?
Yes, you can skip the cream filling for a lighter version, though the cream adds moisture and richness.
How long do they need to chill before serving?
Chill the assembled cakes for at least 30 minutes to allow the jelly to fully set.
Why are they called “peach blossoms”?
The name likely comes from their pink hue and soft, fluffy texture, reminiscent of delicate peach blossoms.
Conclusion
Old-Fashioned Pink Jelly Cakes are a true classic of Australian home baking. With their pretty appearance and delightful texture, they’re sure to be a hit at any gathering or afternoon tea. Whether you’re recreating a childhood memory or introducing them to a new generation, this recipe offers a sweet, nostalgic journey into traditional baking.
PrintOld-Fashioned Pink Jelly Cakes
Fluffy vanilla sponge cakes dipped in strawberry jelly, coated in coconut, and filled with whipped cream. A nostalgic Australian treat also known as peach blossoms, these jelly cakes are a vintage CWA classic.
- 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
Ingredients
- 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
- 85g packet strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
Instructions
- Preheat oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins.
- In a large bowl, cream butter, sugar, and vanilla until pale and fluffy. Beat in the egg until fully incorporated.
- Gently fold in milk and flour alternately in two batches: 1/2 milk, 1/2 flour, repeat.
- Spoon batter into the patty-pan holes, filling each just below the top.
- Bake for 15–18 minutes or until lightly golden and a skewer inserted comes out clean.
- Cool in tins for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare jelly by dissolving crystals in boiling water, then stir in cold water. Refrigerate until partially set (about 1–2 hours).
- Dip each cake into the jelly using a slotted spoon, then roll in desiccated coconut.
- Spoon whipped cream onto one half of a cake and sandwich together with another cake.
- Chill in the fridge for 30 minutes to set the jelly before serving.
Notes
- Ensure the jelly is only partially set to properly coat the cakes.
- Store in the fridge for best results and to keep the cream fresh.
- You can substitute strawberry jelly with raspberry or your preferred flavor.
Nutrition
- Serving Size: 1 cake
- Calories: 220 kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg