1-Creating pink jelly cakes at home is a fun and rewarding process that results in those charming Australian mini sponge cakes. Start by preparing your jelly mixture, as it needs time to set, which ties into the overall preparation time of about 30 minutes active prep, 15 minutes baking, and 2 hours for chilling. Follow these steps closely to achieve the ideal soft texture and that signature pink hue from the raspberry jelly coating.

2-First, dissolve the raspberry jelly crystals in 1 cup of boiling water, then add 1 cup of cold water and refrigerate for 1 to 2 hours until it’s thickened but still pourable. This step ensures the jelly coats the cakes evenly without dripping. Next, preheat your oven to 180°C (350°F) and lightly grease two patty pan tins to prevent sticking.

3-Now, cream the butter and caster sugar until light and fluffy, gradually adding the eggs and vanilla extract while mixing on low speed. Alternate adding the self-raising flour and milk in three additions until just combined, keeping the batter smooth. Portion the batter into the tins using a heaped tablespoon or medium cookie scoop, then bake for 15 minutes or until lightly golden.

4-Cooling and Assembling After baking, cool the cakes for 5 to 10 minutes in the tin before removing them to a rack to cool completely. Once cooled, trim the domed tops to make them flat for easy sandwiching. Whip the Chantilly cream ingredients thickened cream, caster sugar, and vanilla extract until stiff peaks form, creating a luscious filling.

5-Finally, dip each cooled cake into the thickened jelly, roll in desiccated coconut, pipe the Chantilly cream on the flat side, and sandwich the cakes together. Refrigerate for at least 30 minutes to let the jelly soak and soften the sponge. For more inspiration on jelly-based recipes, check out an easy raspberry jelly recipe that complements this one.