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Baking & dessert

Jaffa cakes

Makes 12 individual cakes.

Recipe bywjf.morris
BakingNon-sourdough
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Total time4 hr 26 min
DifficultyModerate
Community ratingNew recipe
Whole recipe23.6g protein
Photograph of Jaffa cakes
OK
Structure checkedAdaptive recipe data
Serves
12

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Dissolve jelly

    4 minHands-on

    Dissolve orange jelly concentrate in the listed boiling water. Stir in orange zest and pour into the film-lined round tin.

  3. 03

    Cool jelly

    20 minHands-off · check as directed

    Cool before refrigerating.

  4. 04

    Set jelly

    120 minHands-off · check as directed

    Refrigerate until firm, about 2 hours.

  5. 05

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  6. 06

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  7. 07

    Make sponges

    9 minHands-on

    Grease the shallow bun tin. Whisk sponge egg and sponge sugar for 4–5 minutes until thick, pale and ribboning. Sift in flour and fold gently. Divide evenly between the holes.

  8. 08

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  9. 09

    Bake sponges

    9 minHands-off · check as directed

    Bake at 180°C conventional / 160°C fan for 8–10 minutes until golden and springy.

  10. 10

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  11. 11

    Cool

    5 minHands-off · check as directed

    Leave in the tin for 5 minutes.

  12. 12

    Release

    2 minHands-on

    Loosen edges and transfer to a rack.

  13. 13

    Cool

    25 minHands-off · check as directed

    Cool the sponges completely before adding jelly.

  14. 14

    Add jelly discs

    5 minHands-on

    Lift out the firm jelly and cut 4 cm discs according to the cake yield. Put a disc on each sponge. Keep spare jelly separate; it is outside the nutrition of the cakes.

  15. 15

    Melt coating chocolate

    5 minHands-on

    Melt coating chocolate gently, reserving some to stir in off the heat until smooth.

  16. 16

    Cool chocolate

    10 minHands-off · check as directed

    Cool until fluid but no longer warm so it cannot melt the jelly.

  17. 17

    Coat

    8 minHands-on

    Spoon chocolate over each jelly disc and ease it out to the sponge edge.

  18. 18

    Set coating

    30 minHands-off · check as directed

    Set at cool room temperature for about 30 minutes, until firm.

Equipment check

3 items required

  • 12 hole shallow bun tin
  • 20 cm round tin
  • 4 cm cutter

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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