Old Fashioned Pink Jelly Cakes (Printable)
Light sponge rounds sandwiched with whipped cream, dipped in raspberry jelly and rolled in coconut.
# What You Need:
→ Sponge Cake
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup plus 1 tablespoon caster sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 1/2 cups self-raising flour, sifted
06 - 1/3 cup plus 1 tablespoon whole milk
→ Jelly
07 - 1 packet (3 oz) raspberry or strawberry flavored jelly crystals
08 - 1 cup plus 1 tablespoon boiling water
09 - 1/3 cup plus 2 tablespoons cold water
→ Filling
10 - 3/4 cup plus 2 tablespoons heavy cream
11 - 1 tablespoon powdered sugar
12 - 1/2 teaspoon vanilla extract
→ Coating
13 - 1 cup desiccated coconut
# How-To:
01 - Preheat the oven to 350°F. Grease and line an 8x12-inch baking pan with parchment paper.
02 - Using an electric mixer, beat the softened butter and caster sugar together until pale and fluffy, approximately 3-4 minutes.
03 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
04 - Gently fold in the sifted self-raising flour and milk in alternating additions, mixing until just combined. Be careful not to overmix.
05 - Spread the batter evenly into the prepared pan. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.
06 - Allow the sponge to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
07 - While the sponge cools, dissolve the jelly crystals in boiling water, stirring until fully dissolved. Stir in the cold water, then pour the mixture into a shallow dish. Refrigerate for 45-60 minutes until it reaches a semi-set, syrupy consistency.
08 - Using a sharp knife, cut the completely cooled sponge into 24 equal squares.
09 - Whip the heavy cream with powdered sugar and vanilla extract until firm peaks form.
10 - Spread a spoonful of whipped cream between two sponge squares, sandwiching them together. Repeat with remaining squares to make 12 filled cakes.
11 - Dip each sandwiched cake into the semi-set jelly, coating all sides evenly. Allow excess jelly to drip off, then immediately roll in desiccated coconut to coat completely. Place on a wire rack.
12 - Refrigerate the coated cakes for at least 30 minutes to allow the jelly to fully set before serving.
# Expert Tips:
01 -
- The contrast of pillowy sponge, tangy jelly, and toasty coconut is something no other dessert quite captures.
- They look impressive on a tiered stand but come together with everyday pantry ingredients.
02 -
- If the jelly sets too firmly before you finish dipping, gently warm it in the microwave for five seconds to loosen it back up.
- The sponge must be completely cold before cutting, otherwise the heat will melt the jelly on contact and create a sticky mess.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, because cold equipment makes the cream whip faster and hold its shape longer.
- Place the wire rack over a baking tray lined with paper before dipping and rolling, and you will save yourself a kitchen cleanup nightmare.