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Old-Fashioned Pink Jelly Cakes

Old-Fashioned Pink Jelly Cakes: Sweet Nostalgia in Every Bite

Delight in the nostalgic flavors of Old-Fashioned Pink Jelly Cakes, fluffy treats dipped in strawberry jelly and coconut.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup vanilla sponge flour gluten-free flour can be used
  • 3/4 cup sugar coconut sugar is a healthier alternative
  • 2 teaspoons baking powder ensure it’s fresh
  • 2 large eggs can substitute with chia or flaxseed eggs for vegan
  • 1/2 cup milk use plant-based milk for dairy-free
For the Topping
  • 1 cup strawberry jelly raspberry or orange can be substituted
  • 1 cup desiccated coconut can be switched for a lighter version
  • 1 cup whipped cream opt for whipped coconut cream for a lighter treat

Equipment

  • Muffin Tin
  • Mixing bowls
  • whisk
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (350°F) and grease a muffin tin with butter.
  2. In a mixing bowl, whisk together vanilla sponge flour, baking powder, and sugar until well combined.
  3. In a separate bowl, beat eggs, milk, and a splash of vanilla extract until smooth.
  4. Fold the wet ingredients into the dry mixture until a thick batter forms.
  5. Pour the batter into the muffin tin, filling each cup two-thirds full and bake for 15-20 minutes.
  6. Cool the sponge cakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the strawberry jelly according to the package instructions and allow it to cool slightly.
  8. Dip each cooled cake halfway into the jelly and roll in desiccated coconut.
  9. Place the cakes on a platter and refrigerate for at least 30 minutes to set the jelly.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For a fluffier sponge, beat eggs until pale yellow. Refrigerate cakes after assembling to enhance flavor.

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