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Retro Old-Fashioned Pink Jelly Cakes

Retro Old-Fashioned Pink Jelly Cakes

Indulge in nostalgic Retro Old-Fashioned Pink Jelly Cakes, a delightful treat that brings back carefree childhood memories with every bite.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 slices
Course: Sweets
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 80 g Butter Choose unsalted butter for a perfectly balanced sweetness.
  • 110 g Caster Sugar Using superfine sugar helps achieve a light and fluffy texture.
  • 1 tsp Vanilla Extract This adds a lovely warmth to complement the strawberry flavor.
  • 1 large Egg A room-temperature egg helps bind the ingredients together smoothly.
  • 160 g Milk Opt for whole milk for an extra creamy richness.
  • 130 g Self-Raising Flour This ensures a light and airy cake.
Jelly Mixture
  • 85 g Strawberry Jelly Crystals This is the secret to infusing that iconic strawberry flavor.
  • 240 g Boiling Water Use to fully dissolve the jelly crystals.
  • 240 g Cold Water Helps cool the mixture for easier incorporation.
Topping
  • 280 g Desiccated Coconut Adds texture and visual appeal.
  • 240 g Whipped Cream Use homemade for an elegant touch.

Equipment

  • mixing bowl
  • baking tray
  • whisk
  • Sifter

Method
 

Baking Process
  1. Preheat your oven to 350°F (175°C) and prepare a baking tray by lightly greasing it or lining it with parchment paper.
  2. Beat together the softened butter and caster sugar in a mixing bowl until creamy and light in color.
  3. Add the vanilla extract and the large egg, mixing well until fully combined.
  4. Gradually mix in the milk, ensuring you pour it in slowly while continuing to stir.
  5. Fold in the sifted self-raising flour until just combined.
  6. Dissolve the strawberry jelly crystals in a separate bowl with boiling water, stirring until fully melted.
  7. Combine the jelly mixture with the cake batter, carefully mixing until everything is blended.
  8. Pour the batter into the prepared tray and bake for about 18 minutes.
  9. Cool the cakes in the tray for a few minutes, then transfer them to a wire rack.
  10. Serve each piece topped with whipped cream and a sprinkle of desiccated coconut.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

Optional: Add fresh strawberries on top for an extra pop of color and flavor.

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