Old Fashioned Pink Jelly Cakes (Printable version)
Nostalgic sponge squares filled with raspberry jelly and cream, rolled in coconut — perfect for afternoon tea.
# What You'll 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 boiling water
09 - 1/2 cup plus 2 tablespoons cold water
→ Filling
10 - 3/4 cup plus 1 tablespoon heavy cream
11 - 1 tablespoon powdered sugar
12 - 1/2 teaspoon vanilla extract
→ Coating
13 - 1 cup desiccated coconut
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line an 8x12-inch baking pan with parchment paper.
02 - Using an electric mixer, beat softened butter and caster sugar on medium speed until pale and fluffy, approximately 3 to 4 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
04 - On low speed, alternately fold in sifted self-raising flour and milk in three additions, beginning and ending with flour. Mix until just combined, being careful not to overwork the batter.
05 - Spread batter evenly into the prepared pan. Bake for 12 to 15 minutes until a skewer inserted into the center comes out clean and the top springs back lightly when touched.
06 - Allow the sponge to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
07 - While the sponge cools, dissolve jelly crystals in boiling water, stirring until fully dissolved. Stir in cold water. Pour the mixture into a shallow dish and refrigerate for 45 to 60 minutes until it reaches a softly set, syrupy consistency.
08 - Once the sponge is completely cool, trim the edges if needed and cut into 24 equal squares using a serrated knife.
09 - Whip heavy cream with powdered sugar and vanilla extract until firm peaks hold their shape.
10 - Spread a generous spoonful of whipped cream between two sponge squares, pressing gently to sandwich them together. Repeat to form 12 filled cakes.
11 - Working quickly, dip each sandwiched cake into the semi-set jelly, coating all sides evenly. Allow excess jelly to drip off, then roll immediately in desiccated coconut, pressing gently to adhere. Place on a wire rack to set.
12 - Refrigerate the finished cakes for at least 30 minutes to allow the jelly to fully set before serving.
# Expert advice:
01 -
- The jelly coating makes these impossibly charming, like tiny edible gifts that disappear faster than you expect.
- They taste like something between a sponge cake and a fairy tale, and nobody ever eats just one.
02 -
- If the jelly sets too firmly before you finish dipping, it will tear the sponge apart rather than coat it, so keep a close eye on the consistency and work quickly.
- The sponge must be completely cold before cutting, because even slightly warm cake will crumble into the jelly and create a pink mess you cannot rescue.
03 -
- Use a shallow wide dish for the jelly rather than a deep bowl, because the shallow surface area lets you dip quickly without submerging the cake too long and soaking through.
- A fork held gently against the cake while dipping gives you control so your fingers do not press dents into the soft sponge.