If you’ve ever found yourself longing for a sweet treat that’s both nostalgic and delightfully charming, then you are in for a real treat with these Old-Fashioned Pink Jelly Cakes. This beloved Australian dessert brings together fluffy vanilla sponge cakes, a shimmering coat of strawberry jelly, and a dusting of coconut, all filled with luscious whipped cream. It’s a vintage CWA classic that tastes like a warm hug from the past—light, fun, and utterly irresistible. Whether you grew up enjoying these or you’re discovering them for the first time, Old-Fashioned Pink Jelly Cakes are guaranteed to brighten your day and sweeten your moment.
Ingredients You’ll Need
This recipe shines because of its simplicity—just a handful of everyday ingredients that combine to create magic. Each component plays a crucial role: the butter and sugar make the sponge tender and sweet, the jelly adds that signature glossy pink finish and fruity flavor, and the coconut brings texture and a hint of tropical delight.
- 80g butter, softened: This provides the rich, creamy base for your sponge cake, ensuring it melts in your mouth.
- 1/2 cup (110g) caster sugar: Adds sweetness and helps achieve the light, fluffy cake texture.
- 1 tsp vanilla extract: Infuses the batter with warm, aromatic notes that elevate every bite.
- 1 egg: Acts as a binder, giving structure to the cake while keeping it moist.
- 2/3 cup (160g) milk: Keeps the sponge tender and moist, ensuring it doesn’t dry out.
- 1 cup (130g) self-raising flour, sifted: The foundation for a soft, fluffy sponge with the perfect rise.
- 85g packet strawberry jelly crystals: The star ingredient for that nostalgic pink glaze and a touch of fruity zest.
- 1 cup (240g) boiling water: Used to dissolve the jelly crystals, activating their signature wobbly charm.
- 1 cup (240g) cold water: Helps set the jelly just right, so it’s tacky enough to coat the cakes.
- 3 1/2 cups (280g) desiccated coconut: Adds a delicate crunch and tropical flavor, finishing the cakes beautifully.
- 1 cup (240g) whipped cream: The luscious filling that balances sweetness and lightness perfectly.
How to Make Old-Fashioned Pink Jelly Cakes
Step 1: Prepare the Sponge Batter
Begin by preheating your oven to 175°C (fan-forced) and lightly greasing two 12-hole patty-pan tins, setting the stage for perfect cake shapes. In a large bowl, cream together the softened butter, caster sugar, and vanilla extract until the mixture is pale and fluffy—this is the secret to that delicate sponge texture. Beat in the egg until it’s fully combined, then gently fold in the milk and sifted self-raising flour alternately in two batches to keep the batter airy and light. This gentle folding is key to avoiding a heavy cake.
Step 2: Bake to Golden Perfection
Spoon the batter evenly into each patty-pan hole, filling just below the rim for an even bake. Pop the tins in the oven and bake for 15 to 18 minutes until the cakes turn lightly golden and a skewer inserted comes out clean. Once baked, allow them to cool in the tins for 5 minutes—this helps them firm up without breaking. Then transfer carefully to a wire rack to cool completely, because the jelly coating needs cool cakes to set properly.
Step 3: Create the Glorious Strawberry Jelly
Dissolve the strawberry jelly crystals in the boiling water, giving it a good stir to ensure no lumps remain. Then stir in the cold water to cool it down and encourage the jelly to start setting. Pop the jelly mixture in the fridge and let it chill until it’s partially set—this usually takes about 1 to 2 hours. The jelly should be thick but still dip-friendly, so it clings perfectly to the cakes.
Step 4: Dip, Coat, and Assemble
Using a slotted spoon, carefully dip each sponge cake into the partially set jelly, letting the excess drip back into the bowl. Quickly roll the jelly-coated cake into the desiccated coconut, creating that classic snowy, textured exterior. To make these cakes truly special, spoon whipped cream onto half of the cakes and gently sandwich them together with another cake, forming adorable little pillows of sweetness. Chill in the refrigerator for 30 minutes before serving to let the jelly set completely and the flavors meld.
How to Serve Old-Fashioned Pink Jelly Cakes
Garnishes
While the Old-Fashioned Pink Jelly Cakes are beautiful on their own, a few thoughtful garnishes can elevate their presentation. A sprinkle of extra desiccated coconut around the plate or a few fresh strawberry slices alongside add fresh color and flair. For a sophisticated touch, a small mint leaf on top of each cake complements the sweetness beautifully and adds a fresh aroma.
Side Dishes
These delightful cakes pair wonderfully with a simple cup of tea or coffee, making them perfect for afternoon tea sessions or casual get-togethers. A bowl of fresh berries or a light fruit salad can add a bright, refreshing contrast to the richness of the whipped cream and jelly. If you want to get a bit more indulgent, a small scoop of vanilla ice cream alongside works like a dream.
Creative Ways to Present
For a fun twist on tradition, arrange the Old-Fashioned Pink Jelly Cakes on a tiered cake stand for a charming vintage display that’s sure to wow guests. Another idea is to place them in colorful cupcake liners to add a splash of excitement. And if you’re feeling adventurous, gently drizzle melted white chocolate over the top for an extra layer of sweetness and visual appeal.
Make Ahead and Storage
Storing Leftovers
Old-Fashioned Pink Jelly Cakes are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Keep them in an airtight container to maintain the soft texture of the sponge and the fresh taste of the whipped cream filling. Storing them properly ensures they don’t dry out or absorb fridge odors.
Freezing
Freezing these cakes is not recommended because the texture of the jelly and whipped cream can change once thawed, becoming watery or grainy. For the best experience, it’s much better to prepare and enjoy them fresh or within a couple of days.
Reheating
Since these cakes are served chilled and contain whipped cream, reheating isn’t suitable. Serving them fresh from the fridge preserves the delightful texture and perfect jelly set. Always keep them cold and avoid warm temperatures to maintain the integrity of the dessert.
FAQs
Can I use different jelly flavors for these cakes?
Absolutely! While strawberry jelly is traditional and gives that iconic pink hue, you can experiment with raspberry, cranberry, or even tropical flavors like passionfruit to match your taste. Just make sure the jelly is suitable for setting as required.
What can I substitute for desiccated coconut if I don’t like coconut?
If coconut isn’t your thing, finely chopped nuts such as almonds or pistachios can add a lovely crunch. Alternatively, you could use sprinkles or crushed freeze-dried strawberries to maintain some sweetness and color.
How long does it take for the jelly to partially set?
It generally takes around 1 to 2 hours in the fridge for the jelly to reach the perfect dipping consistency—thick enough to coat the sponge but not fully solid. Check it frequently after the first hour to avoid it setting too hard.
Can I make these cakes gluten-free?
Yes! Simply swap the self-raising flour for a gluten-free self-raising blend. Make sure the blend is suitable for baking and follow the recipe as usual. The texture might be slightly different but just as enjoyable.
Is it possible to make these without whipped cream?
The whipped cream adds the luscious filling that balances the jelly and sponge perfectly. However, you could try substituting with mascarpone mixed with a little sugar or a dairy-free whipped topping if you prefer. Keep in mind the flavor and texture will be a bit different.
Final Thoughts
There’s something truly special about Old-Fashioned Pink Jelly Cakes—they’re a beautiful slice of Australian dessert history wrapped in tender sponge, glossy jelly, and fluffy cream. Whether you’re making them for a nostalgic throwback or introducing these delightful treats to friends and family, they’re sure to spark joy and smiles all around. Give this recipe a go and enjoy every sweet, coconut-dusted bite from start to finish!
PrintOld-Fashioned Pink Jelly Cakes
Old-Fashioned Pink Jelly Cakes are fluffy vanilla sponge cakes dipped in strawberry jelly, coated in desiccated coconut, and filled with whipped cream. This nostalgic Australian dessert, also known as peach blossoms, is a vintage CWA classic, perfect for a delightful treat with a balance of creamy, fruity, and coconut flavors.
- 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
Sponge Cake
- 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
- Prepare the Oven and Tins: Preheat your oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins to ensure the cakes don’t stick during baking.
- 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, which helps create a light texture.
- Add Egg: Beat in the egg until it is fully incorporated into the creamed mixture, ensuring an even consistency.
- Fold in Milk and Flour: Gently fold in the milk and sifted self-raising flour alternately in two batches (half milk then half flour, repeat) to maintain a light batter without overmixing.
- Fill the Patty-Pan Tins: Spoon the batter into the prepared patty-pan holes, filling each just below the top to allow space for rising.
- Bake the Sponge Cakes: Bake in the preheated oven for 15–18 minutes or until the cakes are lightly golden and a skewer inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the tins for 5 minutes, then transfer them onto a wire rack to cool completely, which prevents sogginess during jelly dipping.
- Prepare the Jelly: Dissolve the strawberry jelly crystals in boiling water, then stir in cold water. Refrigerate until the jelly is partially set, about 1 to 2 hours, to attain the perfect consistency for dipping.
- Dip and Coat Cakes: Using a slotted spoon, dip each cooled cake into the partially set jelly, then roll it in desiccated coconut to fully coat and create the signature texture.
- Assemble the Cakes: Spoon whipped cream onto one half of a jelly-coated cake and sandwich it together with another cake, creating the final pink jelly cake.
- Chill to Set: Place the assembled cakes in the fridge for 30 minutes to allow the jelly to fully set before serving, enhancing flavor and texture.
Notes
- Ensure the jelly is only partially set before dipping to properly coat the cakes without the jelly sliding off.
- Store the jelly cakes in the fridge to keep the whipped cream fresh and maintain texture.
- You can substitute strawberry jelly with raspberry or any preferred flavored jelly according to taste.