Old Fashioned Pink Jelly Cakes (Print Version)
Nostalgic sponge squares with raspberry jelly and whipped cream, dipped and rolled in coconut.
# What You'll Need:
→ Sponge Cake
01 - ½ cup (125 g) unsalted butter, softened to room temperature
02 - ⅝ cup (125 g) caster sugar
03 - 2 large eggs, at room temperature
04 - 1 teaspoon vanilla extract
05 - 1½ cups (180 g) self-raising flour, sifted
06 - ⅓ cup plus 1½ tablespoons (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 - ⅔ cup (150 ml) cold water
→ Filling
10 - ¾ cup plus 2 tablespoons (200 ml) heavy cream, chilled
11 - 1 tablespoon powdered sugar
12 - ½ teaspoon vanilla extract
→ Coating
13 - ¾ cup plus 1 tablespoon (100 g) desiccated coconut
# How to Make It:
01 - Preheat the oven to 350°F (180°C). Grease and line an 8×12 inch (20×30 cm) baking tin with parchment paper.
02 - In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer until the mixture turns pale and fluffy, approximately 3 to 4 minutes.
03 - Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix 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, being careful not to overmix.
05 - Spread the batter evenly into the prepared baking tin, smoothing the top with a spatula. Bake for 12 to 15 minutes until a skewer inserted into the center comes out clean.
06 - Allow the sponge to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
07 - While the sponge cools, dissolve the jelly crystals in the 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 the jelly is just beginning to set but still has a liquid, syrupy consistency.
08 - Once the sponge is completely cool, use a sharp knife to cut it into 24 equal-sized squares.
09 - In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract using an electric mixer until firm peaks form.
10 - Place a spoonful of whipped cream onto one sponge square and sandwich it together with a second square, pressing down gently. Repeat with the remaining squares to create 12 filled cakes.
11 - Dip each sandwiched cake into the semi-set jelly, turning to coat all sides evenly. Allow the excess jelly to drip off briefly before proceeding.
12 - Immediately roll each jelly-coated cake in the desiccated coconut, pressing gently to ensure an even coating. Place the finished cakes on a wire rack.
13 - Refrigerate the assembled jelly cakes for at least 30 minutes to allow the coating to set properly before serving.
# Expert Advice:
01 -
- That magical moment when jelly meets sponge and suddenly everything is right with the world
- The way coconut catches on your fingers no matter how careful you think you're being
- These are the cakes that make people ask, 'will you make these again next time'
02 -
- The jelly must be at that perfect semi-set stage. Too runny and it slides right off. Too set and it won't coat evenly.
- Completely cool your sponge before assembly. Even slight warmth will cause the jelly to melt and your coconut coating to slide off.
- Work quickly once you start coating. The jelly firms up fast and you want an even layer on every cake.
03 -
- Use a ruler when cutting the sponge. Perfectly even squares look professional and cook at the same rate.
- Have two shallow dishes ready. One for jelly and one for coconut. This prevents cross contamination and makes the process smoother.
- Set up your assembly line before you start. Everything moves faster once the jelly is at the right stage.