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Old-Fashioned Pink Jelly Cakes

Old-Fashioned Pink Jelly Cakes That Bring Back Sweet Memories

Delight in Old-Fashioned Pink Jelly Cakes, a nostalgic treat of fluffy sponge, sweet strawberry jelly, and crunchy coconut.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: Australian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge
  • 1 cup all-purpose flour
  • 1 cup granulated sugar Sweetness is key for both the sponge and jelly.
  • 1 tbsp baking powder Ensure it's fresh for optimal fluffiness.
  • 3 large eggs
  • 1/2 cup butter Melted
  • 1/2 cup milk
For the Jelly Filling
  • 1 cup strawberry jelly Can be swapped with raspberry, orange, or passionfruit.
For the Coating
  • 1 cup desiccated coconut Can substitute with chopped nuts if desired.
For the Filling
  • 1 cup whipped cream Use real for best taste, can be omitted.

Equipment

  • Oven
  • Mixing bowl
  • baking pan
  • Wire Rack
  • Shallow Dish
  • Serrated knife

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a rectangular baking pan.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and a pinch of salt.
  3. Add eggs, butter, and milk, mixing until just combined to avoid overmixing.
  4. Pour the batter into the greased pan, spreading it evenly.
  5. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the sponge to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
  7. Prepare the jelly according to the package instructions, allowing it to thicken slightly.
  8. Cut the cooled sponge into squares or rectangles and dip each piece into the prepared jelly.
  9. Roll the jelly-coated cakes in the desiccated coconut.
  10. Slice each coconut-coated cake in half horizontally and fill with whipped cream.
  11. Refrigerate the assembled cakes for at least 30 minutes before serving.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Enjoy your Old-Fashioned Pink Jelly Cakes fresh for up to 2 days at room temperature, or up to 5 days in the refrigerator. Freeze unassembled sponge and jelly for up to 1 month.

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