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mothers day Pink Jelly Cake

Mothers Day Pink Jelly Cake: Sweet Nostalgia in Every Bite

Mothers Day Pink Jelly Cake is a delightful dessert that captures nostalgic moments, featuring a soft sponge cake dipped in raspberry jelly.
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Prep Time 40 minutes
Cook Time 25 minutes
Chilling Time 45 minutes
Total Time 1 hour 50 minutes
Servings: 24 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Vanilla Cake Mix Can be made from scratch or boxed
  • 4 large Eggs Room temperature for better mixing
  • 1 cup Milk Whole milk preferred for creaminess
  • 1/2 cup Margarine Can substitute with butter
For the Jelly
  • 1 packet Raspberry Jelly Crystals Can substitute with strawberry or cherry jelly
For the Cream Filling
  • 1 cup Icing Sugar Sift to avoid lumps
  • 1 teaspoon Vanilla Extract Enhances the cream filling
  • 1/2 cup Margarine Ensure it's softened for easier blending
For the Coating
  • 1 cup Shredded Coconut For crunch and appeal
  • 1 cup Desiccated Coconut Essential for texture

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • measuring cups
  • Spatula
  • lamington pan
  • Parchment Paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C. Grease and line a lamington pan with parchment paper. Beat margarine, sugar, and vanilla until fluffy. Add eggs one at a time, mix well. Fold in the milk and sifted flour. Pour into the pan and bake for 25 minutes. Cool completely.
  2. Prepare Raspberry Jelly by dissolving jelly crystals in boiling water, then add cold water. Chill in refrigerator until slightly set, about 30-45 minutes.
  3. Cut the cooled cake into 24 squares. Dip each square in raspberry jelly and roll in shredded and desiccated coconut. Set on a wire rack for 1 hour.
  4. For the cream filling, beat margarine and vanilla until fluffy. Gradually mix in icing sugar and a splash of milk until creamy. Chill until ready to assemble.
  5. Slice each jelly-coated square horizontally, spread raspberry jam on one side, pipe cream filling on the other, and sandwich them together.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing when combining flour and milk. Store assembled cakes in an airtight container in the refrigerator for up to 3 days.

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