Old Fashioned Pink Jelly Cakes (Printable Version)
Classic Australian sponge squares layered with raspberry jelly, whipped cream and coated in coconut for afternoon tea.
# What You Need:
→ Sponge Cake
01 - 1/2 cup (125 g) unsalted butter, softened
02 - 2/3 cup (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 1/2 tablespoons (100 ml) whole milk
→ Jelly
07 - 1 packet (3 oz / 85 g) raspberry or strawberry flavored jelly crystals
08 - 1 cup (250 ml) boiling water
09 - 2/3 cup (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 (100 g) desiccated coconut
# Directions:
01 - Preheat the oven to 350°F (180°C). Grease and line a 8 x 12 inch baking tin with parchment paper.
02 - Using an electric mixer, beat the softened butter and caster sugar together until pale and fluffy, approximately 3 to 4 minutes.
03 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
04 - Alternately fold in the sifted self-raising flour and milk in three additions, beginning and ending with the flour. Fold gently until just combined to avoid deflating the batter.
05 - Spread the batter evenly into the prepared baking tin. Bake for 12 to 15 minutes until the top springs back when lightly touched and a skewer inserted in the center comes out clean.
06 - Allow the sponge to cool in the tin for 10 minutes, then carefully 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 to 60 minutes until it reaches a soft, semi-set consistency.
08 - Using a sharp knife, cut the cooled sponge into 24 equal-sized squares.
09 - Whip the heavy cream with powdered sugar and vanilla extract until firm peaks form, being careful not to over-whip.
10 - Spread a spoonful of whipped cream between two sponge squares, gently pressing them together to form a sandwich. 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 briefly, then roll immediately 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 jelly coating makes them gleam like little jewels and people always gasp when they see a plate of these.
- They taste like a country bakery on a Sunday and the coconut catches on your fingers in the best way.
02 -
- The jelly must be semi set, not liquid and not firm, because if it is too runny the sponge will dissolve and if it is too set it will not coat evenly.
- Work quickly when dipping because the sponge starts soaking up moisture the moment it touches the jelly.
03 -
- A shallow wide dish for the jelly gives you more surface area for dipping and makes the whole process faster and less messy.
- Use a fork to turn the cakes in the jelly so your hands stay dry and the coating goes on evenly.