Old Fashioned Pink Jelly Cakes (Printable Version)
Nostalgic sponge squares with whipped cream and raspberry jelly, dipped in jelly and rolled in coconut for tea.
# What You Need:
→ Sponge Cake
01 - 1/2 cup (125 g) unsalted butter, softened
02 - 1/2 cup plus 1 tablespoon (125 g) caster sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 1/2 cups (180 g) self-raising flour, sifted
06 - 1/3 cup plus 1 tablespoon (100 ml) whole milk
→ Jelly
07 - 1 packet (3 oz / 85 g) raspberry or strawberry flavored jelly crystals
08 - 1 cup (250 ml) boiling water
09 - 2/3 cup (150 ml) cold water
→ Filling
10 - 3/4 cup plus 1 tablespoon (200 ml) heavy cream
11 - 1 tablespoon powdered sugar
12 - 1/2 teaspoon vanilla extract
→ Coating
13 - 3/4 cup (100 g) desiccated coconut
# How To Make It:
01 - Preheat oven to 350°F (180°C). Grease and line an 8x12 inch (20x30 cm) baking tin with parchment paper.
02 - Using an electric mixer, beat softened butter and caster sugar together until pale and fluffy, approximately 3 to 4 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
04 - Alternately fold in sifted self-raising flour and milk in three additions, mixing until just combined. Avoid overmixing to keep the sponge light.
05 - Spread batter evenly into the prepared tin. Bake for 12 to 15 minutes until a skewer inserted in the center comes out clean.
06 - Allow the sponge to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
07 - Dissolve jelly crystals in boiling water, stirring until fully dissolved. Stir in cold water. Pour into a shallow dish and refrigerate for 45 to 60 minutes until just beginning to set but still liquid enough to coat.
08 - Using a sharp knife, cut the cooled sponge into 24 equal squares.
09 - Whip heavy cream with powdered sugar and vanilla extract to firm peaks, taking care not to overwhip.
10 - Sandwich pairs of sponge squares together with a generous spoonful of whipped cream between each pair, creating 12 filled cakes.
11 - Dip each sandwiched cake into the semi-set jelly, coating all sides evenly. Allow excess jelly to drip off, then roll immediately in desiccated coconut to coat completely.
12 - Place coated cakes on a wire rack and refrigerate for at least 30 minutes to allow the jelly to set fully before serving.
# Helpful Hints:
01 -
- The jelly coating makes every bite feel like a tiny celebration, and people genuinely gasp when you bring these out.
- They look wildly impressive but the sponge is surprisingly forgiving for home bakers.
02 -
- The jelly timing is everything, if it sets too firmly the cakes will not absorb any flavour, and if it is too runny they will fall apart in your hands.
- These are absolutely best eaten on the day they are made because the sponge softens and the texture changes overnight.
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream, because cold equipment makes the cream whip faster and hold its shape better.
- Use a fork to dip the cakes into jelly, supporting the bottom so they do not squeeze apart under their own weight.