Jun 02 , 2020
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Orange Jaffa Cakes
SPONGE
25g Self-raising flour
25g Caster sugar
1 egg (Large)
TOPPING
300g Milk chocolate (35%)
METHOD
- Prepare your jelly the day before to speed things up
- Pour 150ml of boiling water into a jug , cut up your jelly cubes and add to the boiling water, stir until jelly dissolved and melted.
- Using a tablespoon fill two cupcakes trays with your jelly solution, a tablespoon at a time or pour onto a swiss-roll tray and leave set for a few hours in the fridge.
- Lightly oil tray to prevent sticking with either sunflower oil or coconut oil, not butter!
- Pour egg into your mixer with whisk attachment along with your caster sugar , whisk for about 3-4 minutes to get a soft sponge like fluffy batter. You should be able to swirl a figure of eight in the batter using your whisk, if not return to the mixer and whisk again for another minute or two.
- Once done, sprinkle in your flour on the back of a spoon, this helps prevent the weight of the flour hitting the sponge and deflating the airy sponge mixture.
- Blend well with your spoon until thoroughly mixed and no flour bits left behind.
- Spoon your batter into a prepared cupcake tray( lightly oiled with sunflower oil or coconut oil to prevent sticking.) I use a mini cookie scoop but a tablespoon will do.
- Bake in are-heated oven for 7minutes check at 6 minutes as you are looking for a very light golden colour
- Once baked remove from tin and let cool on a rack.
- While your sponges are cooling check on your jelly discs they should be set by now if you made the jelly the night before or first thing in the morning.
- Remove a jelly disc and cut to shape, slightly smaller than the sponge and smother with melted chocolate, using a fork wait a minute or two and indent each Jaffa with a fork to leave an impression and signature Jaffa style marking.
TIP
Any left over jelly discs can be used to coat a traditional digestive biscuit or favourite cookie of choice and covered with chocolate so no discs left out! I also used a sphere silicone mould with melted jelly to create a domed Jaffa cake instead as seen in background photo.