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.
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.