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Homemade Jaffa Cakes

Light sponge with orange jelly and dark chocolate topping
Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 9 minutes
Total Time 54 minutes
Servings 10
Author thebakingexplorer


  • 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 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