I decided to make Homemade Jaffa Cakes after they were a technical challenge on The Great British Bake Off. We are also all big Jaffa Cake fans in our house! If you’ve not heard of a Jaffa Cake before, it’s a light cake layer, topped with an orange jelly and covered in dark chocolate. There is a constant debate over whether they are cakes or biscuits as they reside in the biscuit aisle in supermarkets. I am entirely in the cake camp as they are made with a cake base, although I do have to agree that they are eaten and treated more like biscuits. Either way, they are a tasty and moreish snack!
Step by step…
I started by making the orange jelly the night before as it takes a couple of hours to set. I used a sachet of Robinson’s orange jelly as it was the only one in the supermarket suitable for vegetarians, I found it in Asda. After following the instructions on the packet and I also added the zest of 1 orange. I added a small amount of orange food colouring too as I wanted it to be brightly coloured when the jaffa cakes were cut into. I lined a baking tray with cling film for the jelly to set in one even layer.
To make the sponge I started by greasing a muffin tin with butter.
I used an electric whisk to whisk up egg and caster sugar for 4-5 minutes until it was thick and pale. I then gently folded in self raising flour.
I only got enough for 10 sponges, so I made another lot of mixture and greased up another muffin tin.
Each lot of sponges baked on 180C/160C Fan/350F/Gas Mark 4 for 9 minutes, turning the tray around in the oven after 7 minutes.
I tipped the jelly out onto some baking paper and cut out circles using a 1 1/2 inch cutter.
Then I melted dark chocolate and gently covered the top of each of theHomemade Jaffa Cakes using a spoon. I then used a fork to give the top some texture. I put them in the fridge to set the chocolate.
Then I tucked in! The Homemade Jaffa Cakes are so satisfying to eat, breaking through the crisp dark chocolate to find tangy orange jelly and light as air soft sponge is a great feeling. One that can too easily be enjoyed over and over and over again…!
Recommended equipment & ingredients*
|Cupcake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Round cutters|
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Homemade Jaffa Cakes
Light sponge with orange jelly and dark chocolate topping
- 1 Robinsons's Orange Jelly Sachet
- 1 Orange
- 2 Eggs large
- 50 g Self raising flour
- 50 g Caster sugar
- 250 g Dark chocolate
- Orange food colouring (optional)
Line a baking tray with cling film and follow the instructions on the packet to make the jelly, also add the zest of 1 orange. Add a small amount of orange food colouring too at this point if desired. Pour the jelly into the lined tray and leave in the fridge to set for approx 2 hours or overnight
Grease two muffin tins with butter or margarine
Use an electric whisk to whisk up the egg and caster sugar for 4-5 minutes until it is thick and pale
Gently fold in the self raising flour
Bake on 180C/160C Fan/350F/Gas Mark 4 for 9 minutes, turning the tray around in the oven after 7 minutes
Gently tip the jelly out onto some baking paper and cut out circles using a 1 1/2 inch cutter
Melt the dark chocolate and gently cover the top of each cake using a spoon. Then used a fork to give the top some texture. Put them in the fridge to set the chocolate
Store leftovers in an airtight container in a cool place and eat within 3 days
Recipe adapted from Mary Berry.