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 ½ 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
Ingredients
- 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)
Instructions
- 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 ½ 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.
Mandy
I was so surprised how many of the bakers seemed to have no idea what a Jaffa cake actually was! Yours look lovely - well done. Thanks for linking up to #CookBlogShare
Kat BakingExplorer
Me too, I thought everyone knew! Thanks for hosting.
Kate Glutenfreealchemist
Well done Kat. They look great! I have to say it was quite amusing watching some of the bakers reactions when they were making Jaffa Cakes...... It was questionable whether some of them knew what they were!
I made gluten free versions a couple of years ago, but made mixed berry jelly to go in the middle. They were very fiddly, but satisfying to achieve.
I am always impressed with your GBBO bake along..... I really wish I had the time to do a GF contribution alongside as well, but it is such struggle fitting it in with everything else..... Maybe I'll try and do a couple of things this year. I look forward to seeing what else you make xx
Kat BakingExplorer
Thanks Kate! I do remember your jaffa cakes from a while ago, they looked fab. Looking forward to seeing any GBBO bakes you have time to make this year!
Angela Entwistle
Mmmm, I really fancy a jaffa cake now....perhaps 8AM is tad too early though 😉 They look great with that beautifully light sponge Kat.
Angela x
Kat BakingExplorer
I won't tell anyone if you don't! 🙂
Choclette Blogger
Wow Kat, these look absolutely amazing. Better than any of the bakers on GBBO! I really want to try and do some bakealongs for this series, but don't know if I'll manage it. Thanks for sharing with #WeShouldCocoa 🙂
Kat BakingExplorer
Thank you so much, that's so nice of you!
Charlotte
I think this one might take me a couple of attempts to get right! But it’s worth persevering as they taste yummy!
My jelly was a bit soft even though I made as per instructions so next time I think I’ll put less water in than it says so the jelly is former! Also the chocolate needs to be really cool to before spreading otherwise it just slides right off ? - I might make these in cupcake cases to make them neater or maybe make a giant one next time! X
thebakingexplorer
Hi Charlotte, I'm glad you enjoyed eating the jaffa cakes, they are so good aren't they?! Sorry you had a few technical issues, I agree it's definitely worth persevering!
Kerry Hall
Great recipe. Easy and tastes nice. I made mine as 1 giant jaffa cake. I put cling film into a cake tin and filled with jelly. After jelly was set, I lifted it out of the tin with the edges of the cling film. I then made the cake using the tin. It took about 10mins to cook. When the cake cooled, I flipped the jelly onto the sponge and chopped into slices. I then put chocolate in top.
I realised that it is important to have the jelly slightly short of the chocolate because the chocolate holds the jelly in place.
Kerry Hall
Comment above (forgot to rate!)
thebakingexplorer
That sounds amazing Kerry!!