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Old-Fashioned Pink Jelly Cake

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A whimsical masterpiece of tender sponge, glossy jelly, and fluffy cream that evokes childhood memories.

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 your oven to 175°C (fan-forced).
  2. Prepare two 12-hole patty-pan tins by lightly greasing them.
  3. Cream together the butter, caster sugar, and vanilla extract until pale and fluffy.
  4. Incorporate the egg into the mixture and beat until fully combined.
  5. Combine milk and sifted self-raising flour alternately in two batches, folding gently.
  6. Fill the patty-pan holes with batter, just below the top.
  7. Bake for 15–18 minutes or until golden and skewer comes out clean.
  8. Cool the cakes in the tin for 5 minutes, then transfer them to a wire rack.
  9. Prepare the jelly by dissolving jelly crystals in boiling water, then stir in cold water; refrigerate until partially set (1–2 hours).
  10. Coat the cooled cakes in jelly using a slotted spoon, letting excess drip off.
  11. Roll each jelly-coated cake in desiccated coconut.
  12. Assemble the cakes by spooning whipped cream onto one half and topping with another half.
  13. Chill the assembled cakes for 30 minutes before serving.

Notes

This cake pairs beautifully with tea or coffee. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/old-fashioned-pink-jelly-cake-recipe/

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