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Old-Fashioned Pink Jelly Cakes

Old-Fashioned Pink Jelly Cakes that Bring Back Sweet Memories

Delightful Old-Fashioned Pink Jelly Cakes that bring back sweet memories of cherished family moments and offer a crowd-pleasing dessert option.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Australian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 cups caster sugar Can replace with granulated sugar.
  • 2 teaspoons baking powder No substitutions recommended.
  • 1 pinch salt Essential for balance.
  • 2 large eggs Consider flax eggs for an egg-free version.
  • 0.5 cups milk Use almond or oat milk for dairy-free.
  • 0.5 cups butter Substitute with margarine for dairy-free.
For the Coating and Filling
  • 1 package strawberry jelly May use raspberry or passionfruit jelly.
  • 1 cup desiccated coconut Substitute with finely crushed nuts.
  • 1 cup whipped cream Coconut cream for a dairy-free option.

Equipment

  • standard muffin tin
  • Mixing bowls
  • spatula
  • wire rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C) and line a standard muffin tin with paper cups.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and salt until evenly mixed.
  3. In a separate bowl, whisk together eggs and milk, then mix in melted butter.
  4. Pour wet mixture into the dry ingredients and mix gently with a spatula until just combined.
  5. Spoon the batter into muffin tins, filling each cup about two-thirds full, and bake for 15-20 minutes.
  6. Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack.
  7. Prepare the strawberry jelly according to package instructions.
  8. Dip each cooled cake in the strawberry jelly, allowing excess jelly to drip off.
  9. Roll the coated cakes in desiccated coconut, then fill with whipped cream between two cakes.
  10. Chill the assembled cakes in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure jelly is thickened before dipping. Use real whipped cream for best flavor. Prepare cakes a day in advance for optimal texture.

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