Vintage Australian Women’s Weekly desserts

Remember these Women’s Weekly recipe favourites? There’s just something about these old classics that are even more comforting than their modern counterparts. Perhaps it’s the childhood memories of baking alongside Mum and sharing a big slice of cake together.

With all of The Australian Women’s Weekly’s delicious retro desserts now in one place, you can easily recreate the memories with your own little ones. Serve up our iconic jelly cakes with your morning cuppa or treat the kids to our never-fail hundreds and thousands biscuits and enjoy!

If you’re looking for something a little different to serve up for afternoon tea, you can’t go past this ginger sponge. It’s like a lighter, fluffier gingerbread, oozing with cream… Yum!

“These biscuits were unkindly called ‘squashed flies’ by children; this was probably due to the appearance and slightly acid flavour of the filling.” This classic from The Australian Women’s Weekly cookbooks will still go down a treat!

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.

How decadent does a freshly made cream horn taste? Whip up a batch to surprise everyone at your next afternoon tea, for a delicious trip down memory lane.

Is there anything tastier than a slice of lemon meringue pie? Tart lemon filling, sweet, crispy meringue and a buttery biscuit base combine to deliver a truly delicious dessert.