Homemade jaffa cakes

The Great British Bake off is back and I will try my best to bake all the technical challenges from this series. The first technical challenge were the homemade jaffa cakes which I have tried and pleased to announce they were a great success.

I used raspberry jelly because I could not find the orange one in the shops and I did not want to make any. If you want to make the jelly, feel free to make your own orange one with orange zest and orange flavouring for a more authentic jaffa cake taste.
This home jaffa cake recipes makes about 16 small jaffa cakes made in a fairy cake tray or 12 made in a muffin tray. If using a fairy cake tray put about a tablespoon of the batter in each hole. If making in a muffin tray put about 2 tablespoons in each.

I have adapted the recipe from Mary Berry’s Great British Bake off technical challenge.

Ingredients

1 packet of jelly ( I used a 80 gram packet)


For the sponge

  • unsalted butter and flour, for greasing
  • 2 large eggs
  • 50g caster sugar
  • 50g self raising flour, sifted

For the topping

200g chocolate, I used 100g plain chocolate and 100 grams milk chocolate

Method

  • Make jelly according to packet instructions and set it in a cake tin or some sort of rectangular dish because it will make cutting the jelly a lot easier.
  • Pre-heat the oven to 180C/Fan160C/Gas 4 and grease a 12 hole, shallow bun tin with butter and flour it. Whisk the eggs and sugar together for 4 – 5 minutes until pale and fluffy, then gently fold in the flour.
  • Fill each well in the bun tin three quarters full with the cake batter. Bake for 7-9 minutes, until well risen and the top of the sponges spring back when lightly pressed with a finger. Remove from the oven and leave to cool in the tray for a few minutes then finish cooling on a wire rack.
  • To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.
  • Cut 12 discs from the orange jelly using a 5cm round cutter. Sit one jelly disc on top of each sponge.
  • Spoon the melted chocolate over the jelly discs and leave to set slightly. Using a fork create a criss cross pattern on top of the chocolate, then leave to set completely.

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