Old Fashioned Pink Jelly Cakes (Printable)
Nostalgic pink jelly sponge squares with whipped cream and coconut, chilled and ready 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 2 tablespoons heavy cream
11 - 1 tablespoon powdered sugar
12 - 1/2 teaspoon vanilla extract
→ Coating
13 - 3/4 cup plus 3 tablespoons desiccated coconut
# How To Make:
01 - Preheat oven to 350°F. Grease and line a 8×12 inch baking pan with parchment paper.
02 - Using an electric mixer, cream the butter and caster sugar until pale and fluffy, approximately 3–4 minutes. Add 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 three additions, mixing until just combined. Avoid overmixing to keep the sponge light.
04 - Spread the batter evenly into the prepared pan. Bake for 12–15 minutes until the top springs back when lightly pressed and a skewer inserted in the center comes out clean.
05 - Allow the sponge to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
06 - 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 45–60 minutes until it reaches a soft, semi-set consistency.
07 - Once the sponge is completely cool, trim the edges if needed and cut into 24 equal squares.
08 - Whip the heavy cream with powdered sugar and vanilla extract until firm peaks form. Be careful not to overwhip.
09 - Spread a generous spoonful of whipped cream between two sponge squares, pressing gently to sandwich them together. Repeat to form 12 filled cakes.
10 - 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, pressing gently to adhere.
11 - Place the coated cakes on a wire rack and refrigerate for at least 30 minutes to allow the jelly to fully set before serving.
# Expert Tips:
01 -
- The sponge is impossibly soft and the jelly coating gives everything a gentle wobble that makes people grin before they even take a bite.
- They look impressive on a cake stand but come together from basic pantry staples you probably already have.
- Once you master the jelly dipping timing, you will feel like a wizard and want to make them for every gathering.
02 -
- The jelly window is narrow, if it sets too firmly it will tear the sponge, and if it is too liquid the cakes will turn soggy and fall apart in your hands.
- These cakes are genuinely best eaten on the day they are made because the sponge softens overnight and loses that gentle spring.
03 -
- Flip the sponge upside down before cutting so the smoother bottom becomes the outside of each cake and holds the jelly more evenly.
- A shallow wide dish for the jelly makes dipping dramatically easier than a deep bowl because you can see and control the coating on every side.