Old Fashioned Pink Jelly Cakes (Printable)
Delicate sponge squares filled with raspberry jelly and cream, rolled in coconut for a nostalgic afternoon tea treat.
# 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 plus 1 tablespoon (250 ml) boiling water
09 - 1/3 cup plus 2 tablespoons (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 plus 2 tablespoons (100 g) desiccated coconut
# Steps:
01 - Preheat the oven to 350°F (180°C). Grease and line a 8 x 12 inch (20 x 30 cm) baking tin with parchment paper.
02 - Using an electric mixer, cream the softened butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
03 - Alternately fold in the sifted self-raising flour and milk in two batches, mixing until just combined. Be careful not to overwork the batter.
04 - Spread the batter evenly into the prepared baking tin. Bake for 12 to 15 minutes, or until a skewer inserted into the center comes out clean.
05 - Allow the sponge to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
06 - Meanwhile, 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 to 60 minutes until it begins to set but is still liquid enough to coat the cakes.
07 - Once the sponge is completely cool, cut it into 24 equal squares using a sharp knife.
08 - Whip the heavy cream with powdered sugar and vanilla extract until firm peaks form.
09 - Sandwich pairs of sponge squares together with a generous spoonful of whipped cream, creating 12 filled cakes.
10 - Dip each assembled cake into the semi-set jelly, coating all sides evenly. Allow any excess jelly to drip off briefly.
11 - Immediately roll each jelly-coated cake in desiccated coconut, covering all surfaces. Place on a wire rack, then refrigerate for at least 30 minutes to set before serving.
# Expert Advice:
01 -
- The contrast of soft sponge, cool jelly, and toasted coconut is genuinely unlike anything you have eaten before.
- They look fussy but the steps are surprisingly straightforward once you get the jelly timing right.
02 -
- If the jelly sets too firmly it will tear the sponge when you dip, so check it every ten minutes and give it a gentle stir if the edges are firming up faster than the center.
- The sponge needs to be completely cold before cutting, otherwise the warmth will melt the cream and everything slides apart in your hands.
03 -
- Use a serrated knife in a gentle sawing motion to cut the sponge so you get clean edges without compressing the crumb.
- Work with one cake at a time from dipping to coating because the jelly sets fast once it hits the cold sponge and coconut will not adhere to a dry surface.