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Old-Fashioned Pink Jelly Cakes

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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.

Ingredients

Scale

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

  1. 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.
  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, which helps create a light texture.
  3. Add Egg: Beat in the egg until it is fully incorporated into the creamed mixture, ensuring an even consistency.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://yumfoodusa.com/old-fashioned-pink-jelly-cakes-2/