Light sponge with orange jelly and dark chocolate topping
Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutesminutes
Cook Time 9 minutesminutes
Total Time 54 minutesminutes
Servings 10
Author thebakingexplorer
Ingredients
1Robinsons's Orange Jelly Sachet
1Orange
2Eggslarge
50gSelf raising flour
50gCaster sugar
250gDark 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