Nostalgic Pink Jelly Cakes: A Sweet Slice of Australia

Delightful Pink Jelly Cakes offering a nostalgic taste of Australia, perfect for any gathering.

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Prep Time 30

Cook Time 18

Chilling Time 30

Total Time 1 18

Servings: 12 cakes

Course: Dessert

Cuisine: Australian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

Sponge Cake

1 cup Plain Flour Can use gluten-free flour.
2 teaspoons Baking Powder Ensure it's fresh.
3/4 cup Sugar Substitutable with alternative sweetener.
100 grams Butter Can substitute with margarine.
3 large Eggs Use room temperature.
1/2 cup Milk Non-dairy milk works for vegan variant.

Jelly Coating

1 packet Strawberry Jelly Other flavors are also good.
1 cup Desiccated Coconut Unsweetened for balanced taste.

Whipped Cream Filling

1 cup Whipped Cream Non-dairy option available.

Equipment

oven
Mixing Bowls
Muffin Tins
piping bag
Saucepan

Method

Baking Process

Preheat your oven to 180°C (350°F) and prepare muffin tins.
Mix together plain flour and baking powder in a bowl.
Cream together butter and sugar until fluffy, then add eggs one at a time.
Combine wet and dry ingredients alternately with milk.
Spoon batter into muffin tins and bake for 15-18 minutes.
Allow cakes to cool in the tin for 5 minutes, then on a wire rack.
Heat jelly in a saucepan until syrupy.
Dip cooled cakes in jelly, then roll in coconut.
Fill center of each cake with whipped cream.
Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 35mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

These Pink Jelly Cakes are a nostalgic favorite. Enjoy them at parties or afternoon teas, and customize with different jelly flavors if desired.

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