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Old-Fashioned Pink Jelly Cakes

Old-Fashioned Pink Jelly Cakes: A Tasty Bit of Nostalgia

Old-Fashioned Pink Jelly Cakes are a delightful Australian treat featuring fluffy vanilla sponge, sweet strawberry jelly, and rich whipped cream.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Australian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup Vanilla Sponge Cake Provides the structure and base for the cakes; use a light hand when mixing to ensure fluffiness.
For the Jelly Coating
  • 1 packet Strawberry Jelly Adds sweetness and a fruity flavor that complements the sponge; alternatives include raspberry, orange, or passionfruit jelly.
For the Coating
  • 1 cup Desiccated Coconut Coats the cakes, adding texture and a subtle flavor; unsweetened coconut can be used for less sweetness.
For the Filling
  • 1 cup Whipped Cream Filling that adds moisture and richness; for a lighter version, you may skip this or use whipped coconut cream.

Equipment

  • square baking tin
  • Mixing bowl
  • Wire Rack
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and grease a square baking tin. In a large mixing bowl, combine the ingredients for the vanilla sponge, using a gentle hand to mix until just combined. Pour the batter into your prepared tin and bake for around 18 minutes, or until the top is golden and a toothpick comes out clean.
  2. Once baked, remove the sponge from the oven and allow it to cool in the tin for about 10 minutes. Gently transfer the sponge onto a wire rack to cool completely.
  3. When the sponge has cooled, using a sharp knife, slice it into even squares, about 5cm x 5cm each.
  4. Prepare your strawberry jelly according to the package instructions, allowing it to cool until it reaches a syrupy consistency. Dip each sponge square into the jelly, making sure every side is well coated.
  5. Let the excess jelly drip off, then roll each jelly-coated sponge square in desiccated coconut until they are completely covered.
  6. Take two jelly-coated sponge squares and spread a generous layer of whipped cream between them, creating a sandwich.
  7. Refrigerate the assembled cakes for at least 30 minutes to allow the jelly to set properly.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 50mgSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 0.5mg

Notes

For best results, use fresh eggs and good-quality vanilla. Allow the sponge to cool completely before cutting, and don't skip the chilling step to ensure the flavors meld beautifully.

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