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Pink Jelly Cakes Recipe

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4.4 from 3 reviews

These charming Australian Pink Jelly Cakes feature a soft vanilla cake base dipped in raspberry jelly and rolled in coconut, then sandwiched with raspberry jam and creamy vanilla icing. Perfect for special occasions like Mother’s Day and birthdays, this nostalgic treat combines light, fluffy cake with fruity jelly and luscious cream for an irresistible celebration dessert.

Ingredients

Vanilla Cake

  • 125g (½ block) Fairy margarine, chopped, at room temperature
  • 165g (¾ cup) caster sugar
  • 1 tsp vanilla extract
  • 2 eggs, at room temperature
  • 125ml (½ cup) milk
  • 200g (1 ⅓ cups) self-raising flour

Raspberry Jelly

  • 85g packet raspberry jelly crystals
  • 250ml (1 cup) boiling water
  • 125ml (½ cup) cold water

Vanilla Cream Filling

  • 180g Fairy margarine, chopped, at room temperature
  • 2 tsp vanilla extract
  • 330g (2 ¾ cups) icing sugar mixture
  • 1 tbsp milk

To Assemble

  • 95g (1 ¼ cups) shredded coconut
  • 80g (1 cup) desiccated coconut
  • 160g (½ cup) raspberry jam

Instructions

  1. Prepare the Vanilla Cake: Preheat the oven to 180°C (160°C fan forced) and grease a 20cm x 30cm lamington pan. Line the base and sides with baking paper, extending paper about 3cm above the edges. In a large bowl using an electric mixer, beat Fairy margarine, caster sugar, and vanilla extract until light and fluffy. Beat in eggs one at a time until fully combined, even if the mixture looks curdled. Gradually add the milk and sifted self-raising flour in two batches, folding gently until just combined. Spoon the batter into the prepared pan and smooth the top evenly. Bake for 25 minutes or until the cake is lightly golden and a skewer inserted in the center comes out clean. Let the cake stand in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  2. Make the Raspberry Jelly: While the cake is baking, dissolve the raspberry jelly crystals in 250ml boiling water in a shallow dish. Stir in 125ml cold water and place the dish in the refrigerator until the jelly begins to set around the edges but is not fully firm.
  3. Prepare the Vanilla Cream Filling: In a clean mixing bowl, beat Fairy margarine and vanilla extract with an electric mixer until pale and creamy. Gradually add the sifted icing sugar, beating continuously until combined. Beat in milk until the mixture is smooth and creamy. Transfer the cream filling to a piping bag fitted with a 9mm plain nozzle.
  4. Assemble the Cakes: Cut the cooled vanilla cake into 24 equal squares, about 5cm each. One at a time, dip each cake square into the partially set raspberry jelly, allowing excess jelly to drip off. Roll each dipped cake in a mixture of shredded coconut and desiccated coconut. Place the coated cakes on a wire rack and refrigerate for about 1 hour or until the jelly coating is fully set.
  5. Finish the Cakes: Once set, carefully cut each jelly-coated cake square in half. Spread about 1 teaspoon of raspberry jam on the bottom half of the cake. Pipe the vanilla cream filling onto the jam-covered half, then sandwich it with the top half of the cake. Repeat this process for all the jelly-coated cakes to make 24 assembled Pink Jelly Cakes.

Notes

  • Ensure the jelly is partially set before dipping the cakes to get an even coating without soaking the cake.
  • Using room temperature eggs and butter/margarine helps the cake batter blend smoothly and produce a tender crumb.
  • Substituting raspberry jelly with other fruity flavors can add variety.
  • Keep the assembled cakes refrigerated until serving to maintain the jelly coating and cream filling.
  • Shredded and desiccated coconut combination adds texture, but you can adjust the ratio to preference.

Find it online: https://bitezly.com/pink-jelly-cakes-recipe/