Old-Fashioned Pink Jelly Cakes

Delightful sponge cakes topped with luscious strawberry jelly, reminiscent of childhood memories.

Scale

1 ½ cups Self-Raising Flour

¾ cup Caster Sugar

½ cup Unsalted Butter

3 Eggs

½ cup Milk

1 tsp Vanilla Extract

1 cup Strawberry Jelly

Pink Food Coloring (optional)

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Preheat the oven to 350°F (180°C).
Cream together the unsalted butter and caster sugar until pale and fluffy.
Beat in the eggs one at a time.
Sift the self-raising flour into the mixture and fold in, alternating with the milk.
Stir in the vanilla extract and add pink food coloring if desired.
Pour the batter into greased and floured round cake tins and bake for 20-25 minutes.
Let the cakes cool in the tin for 10 minutes before transferring to a wire rack.
Prepare the strawberry jelly according to package directions.
Spread a generous layer of strawberry jelly over the cooled cakes.
Slice and serve with fresh berries or whipped cream.

Consider alternatives like coconut sugar for a healthier version or using aqua faba for a vegan option.