Women's Weekly Vintage Edition: Jelly cakes

Who remembers jelly cakes? These delicious sponge cakes, filled with whipped cream and coated in sweet strawberry jelly and coconut, are a delight from start to finish.

  • 40 mins preparation
  • 15 mins cooking
  • Makes 18
  • Print


Jelly cakes
  • 85 gram packet strawberry jelly crystals
  • 1 cup boiling water
  • 1 cup cold water
  • 1/2 cup thickened cream
  • 1 tablespoon icing sugar
  • 1 1/2 cup (140g) coconut
Gem scones
  • 40 gram butter
  • 1/3 cup caster sugar
  • 1 egg, lightly beaten
  • 1 1/2 cup self-raising flour
  • 1 cup milk


Jelly cakes
  • 1
    Dissolve the jelly crystals in boiling water, add cold water and refrigerate until party set.
  • 2
    To make the gem scones, beat butter and sugar in a small bowl with an electric mixer until light and fluffy; add egg gradually and beat until combined. Stir in sifted flour and milk in two batches; stir until smooth.
  • 3
    Lightly grease three 12 hole gem irons and drop three level teaspoons of mixture into each hole. Bake in a hot oven for about eight minutes or until lightly browned; turn onto wire rack to cool.
  • 4
    Trim rounded tops from gem scones to give a flat surface for joining.
  • 5
    Beat cream with sifted icing sugar in a small bowl until soft peaks form; sandwich scones with whipped cream.
  • 6
    Place a scone on a slotted spoon or egg slide, spoon partly set jelly over the scone and roll carefully in coconut. Repeat with remaining scones and jelly.
  • 7
    Refrigerate for about 30 minutes or until jelly is set; leftover jelly, cake trimmings and cream can be used to make trifle.


The old-fashioned cast gem irons are available from speciality cookware shops, or even second-hand shops. This recipe can be made a day ahead; to store, cover and refrigerate.

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