I’ve always wanted to try making my own Jaffa Cakes, so I thought I’d give it a go. This recipe uses a fatless sponge so it’s dairy free, but the sponge must be whisked, similar to a Swiss roll. I love them made with orange jelly, but you could try strawberry, raspberry or even lemon if you fancy!
- 1 x 135g pack orange jelly
- 150ml boiling water
- 1 orange
- 2 large eggs
- 50g caster sugar
- 50g self-raising flour
- 1tsp vanilla essence
- 180g Cadbury Bourneville dark chocolate
- Cut the jelly into cubes and place into heat-proof jug.
- Pour the boiling water over the cubes, and stir until the jelly dissolves.
- Finely grate the orange zest, and add to the jelly.
- Juice the orange, and add this to the jelly.
- Pour onto a shallow tray or dish, and chill for one hour in the fridge.
- Pre-heat the oven to 180oC/350oF/Gas Mark 4. Grease and line a shallow bun tin.
- Crack the eggs into a bowl. and add the sugar.
- Using an electric whisk, whisk the together for 5-10 minutes until pale and fluffy.
- Using a metal spoon, gently fold in the flour.
- Spoon the mixture into the prepared tin.
- Bake on the middle shelf of the oven for ten minutes, until the sponges are golden and springy to touch.
- Transfer the sponges to a wire rack, and allow to cool.
- Break the chocolate into chunks, and place in a glass bowl.
- Place the glass bowl over a pan of simmering water, and melt the chocolate. Don’t let the water touch the bowl.
- Remove the bowl and allow the chocolate to cool and thicken for a couple of minutes.
- Place the cakes onto a tray covered with greaseproof paper.
- Using the top of an egg cup cut out rings of the orange jelly and place one ring on top of each cake.
- Pour the melted chocolate over the cakes, spread evenly with a palette knife.
- Place the cakes in the fridge for thirty minutes, until the chocolate sets.
- Remove, serve and eat!