Best Jaffa Cakes Recipes

JAFFA CAKES

Steps:

• First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film - it should come about ½cm up the side. Chill for 2 hrs or overnight until set.
• Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.
• Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn't touch the water. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.

JAFFA CAKES

Steps:

• To allow it to cool and set prepare your jelly filling first, in a bowl mix the jelly mix marmalade and boiling water together until no traces of the jelly mix are visible, pour into a shallow baking tray so the mix is about 1cm thick and allow to cool and set in the fridge.
• Pre heat your oven to 180C.
• Bring a small pan of water to the boil then reduce to a simmer, place over a heat proof bowl (don't let it touch the water), add the eggs and sugar to the bowl and beat continuously for 4/5 minutes or until the mix if well combined and fluffy.
• Add the flour and vanilla to the mix and beat until a thick smooth batter is formed, fill each hole of a greased 12 hole muffin tin half full, and bake for at least 8/10 minutes until golden brown and cooked through.
• Remove the sponge from the oven and allow to cool in their tray. Whilst they cool melt your chocolate either over a pan of boiling water or in a microwave and let that cool too.
• When everything has cooled and the Jelly has set your ready to assemble, cut out with a small cutter rounds of your jelly small enough to fit on your sponge base and leave a small gap from the edge, then pour over our chocolate to stick on the jelly, leave the cakes to set in the fridge until the chocolate has hardened, then ENJOY!

GIANT JAFFA CAKES ( MAKES TWO)

Steps:

• Preheat oven 180 C
• Start by making the cake base,
• bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water but don't let the bowl touch the water or the egg
• Add the eggs and sugar to the bowl and beat continuously until the mixture is pale, fluffy and well combined.this should take approx five minutes, then add the flour and beat until you have a smooth batter
• Divide mixture between two greased 7 inch Victoria sponge cake tins and bake in the oven until golden and springy to the touch. Leave to cool for a few minutes and then gently release from the tin, replace it back into the tin for later,
• While the cake is baking make the jelly, melt the jelly with a tablespoon of marmalade and the boiling water and pour into a shallow tray lined with cling film. When cool place in the fridge to set.
• Melt the chocolate in a heat proof bowl over barley simmering water ( the same as for the cake base)
• Now time to assemble your cake, cut a disk of set jelly about an inch smaller than your cake base and place on top of your sponge, then quickly pour over your melted chocolate and spread to the edges, you have to be quite quick with this so the jelly doesn't melt,
• Place in the fridge for about 15 mins and the giant Jaffa Cake should be ready to take out of the tin and placed on a plate.... Enjoy!

JAFFA CAKES

Steps:

• Separate the eggs and beat the egg whites until stiff, add the sugar then the egg yolks one by one and mix well.
• Add the flour and mix with a wooden spoon until you get a light dough.
• When the dough is ready form the biscuits with a spoon or a piping bag and put them on a tray with greaseproof paper. Put them in the oven at gas 5/180C for 5-7 minutes.
• In the meantime melt the chocolate with the butter.
• When the biscuits are done take them out of the oven and put them on a grill on top of a sheet of grease proof paper. Put half of tablespoon of apricot jam on every biscuit.
• Coat the biscuits in chocolate.
• Put them in the fridge for at least an hour or until the chocolate sets.
• ENJOY!!!