Pink Jelly Cakes
Prep:  1 hour
Cook:  25 minutes
Makes:  24 cakes
Serves:  12
Average: 4.6 (98 votes)
Difficulty:
Cuisine:
Saved:
Australian
336
Recipe by: Fairy
These adorable old fashioned, Australian Pink Jelly cakes are perfect for Mother's Day, birthdays and other celebrations. These traditional Jelly Cakes are made with a traditional vanilla cake recipe.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Pink Jelly Cakes
Pink Jelly Cakes
Ingredients:
Vanilla Cake
Raspberry Jelly
Vanilla Cream Filling
To Assemble
Get tips for this recipe!
Get tips for this recipe!
Need a helping hand? Here are some tips and tricks for making this recipe.

Click here to read more
Method:
Vanilla Cake
  1. Preheat oven 180°C/160°C (fan forced) and grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges
  2. To make cake, beat Fairy margarine, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage
  3. Add milk and sifted flour, in two batches, folding until combined. Spoon into prepared pan. Smooth over top
  4. Cook 25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool
Raspberry Jelly
  1. Meanwhile, dissolve jelly crystals in boiling water, in a shallow dish. Stir in cold water. Refrigerate until jelly starts to set around the edge
Vanilla Cream Filling
  1. Beat Fairy Margarine and vanilla in same, clean bowl of electric mixer until pale and creamy. Gradually add sifted sugar, beating until combined. Beat in milk, until smooth. Transfer to a piping bag fitted with a 9mm plain nozzle
To Assemble
  1. Cut cake into 24 equal squares (approx. 5cm squares). One at a time, dip cakes into jelly, allowing excess to drip away. Roll in combined coconuts. Transfer to a wire rack. Refrigerate for about 1 hour, or until set
  2. Cut cakes in half. Spread one half with jam (1 tsp each). Pipe filling on top of other half and sandwich together. Repeat with remaining cakes, jam and filling
Tips & Hints:
  • Filled cakes will last for up to two days in the fridge in an airtight container.
Make nostalgic recipes with Fairy Cooking Margarine
Learn more here
 
Fairy Cooking Margarine
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Love, love, love them
Mary-Anne
3 years 3 months ago
How wonderful to recreate these little cakes once again. I would normally buy a sponge cake but decided to have a go at making them and they worked out perfectly. Lovely cake recipe. Thank you