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Old-Fashioned Pink Jelly Cakes

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins.
  2. In a large bowl, cream butter, sugar, and vanilla until pale and fluffy. Beat in the egg until fully incorporated.
  3. Gently fold in milk and flour alternately in two batches: 1/2 milk, 1/2 flour, repeat.
  4. Spoon batter into the patty-pan holes, filling each just below the top.
  5. Bake for 15–18 minutes or until lightly golden and a skewer inserted comes out clean.
  6. Cool in tins for 5 minutes, then transfer to a wire rack to cool completely.
  7. Prepare jelly by dissolving crystals in boiling water, then stir in cold water. Refrigerate until partially set (about 1–2 hours).
  8. Dip each cake into the jelly using a slotted spoon, then roll in desiccated coconut.
  9. Spoon whipped cream onto one half of a cake and sandwich together with another cake.
  10. 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

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