Ever heard of Jaffa cakes? Well, I won’t blame you if you have not. I myself had no clue as to what they actually were till I saw some pretty pictures in my BBC GoodFood cookbooks. Behind the fancy name and rich chocolate coverture lies a small, biscuit-size sponge cake topped with a good measure of orange flavored jelly. Originally produced and marketed by McVitie’s, the homemade version by Marsha’s Baking Addiction is surprisingly easy to bake and assemble, though I trust you can do a better job with the dark chocolate topping than I did here.

JAFFA CAKES

Ingredients:

For the Jaffa Sponge Cakes

2 large eggs, room temperature

1/4 cup (50g) caster/granulated sugar

1/4 teaspoon vanilla extract

1/2 cup (60g) plain/all-purpose flour

For the Orange Jelly Filling

1/4 cup (50g) caster/granulated sugar

1/2 cup (120ml) orange juice

1 sachet (12g) gelatin or agar agar

For the Dark Chocolate Topping

3/4 cup (130g) dark chocolate, chopped

Method:

  • For the filling, place the sugar, and orange juice into a medium saucepan and bring it to a simmer.

  • Once sugar has dissolved, sprinkle gelatin or agar agar on top and stir it. Do not boil the mixture.

  • Line a muffin pan with aluminum foil, then pour 1 tablespoon of the orange mixture into each hole.

  • Chill it for 1 to 2 hours until set. For the Jaffa sponge cakes, preheat the oven to 180C/350F/Gas 4.

  • In a heat-proof bowl over a pan of simmering water, add eggs and sugar, beat using a hand mixer.

  • Beat until pale and frothy for about 4 to 5 minutes. Remove from the heat, then stir in the vanilla.

  • Fold in flour. Remove the jelly and foil from the muffin pans. Grease the pan for the cake mixture.

  • Pour batter into prepared pan, about 1 tablespoon of batter per muffin hole. Bake for 10 minutes.

  • Allow cakes to cool for 5 minutes in pans before removing them to a wire rack to cool completely.

  • Gently remove the orange jellies from the foil. Microwave the chocolate until melted and smooth.

  • For assembling Jaffa cakes, place one jelly round over each cake before topping it with chocolate.

  • Gently press the tines of a fork on top of the chocolate and lift up. Leave it to set. Makes 12 cakes.

Genoise Sponge+ Orange Jelly+ Dark Chocolate