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Jaffa Cakes

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52 weeks of baking – Tiny Treats

The first time I went to Europe was over spring break with my mom and brother in 8th grade. We decided to go to London, it was our first time traveling just the three of us so we picked somewhere where there wouldn’t be a language barrier. London was expensive and we wanted to see everything so we had to cut costs somewhere and we did that by not eating out for every meal. One of the great pleasures of the UK are their convenience foods, they have lots of ready to eat things in the grocery stores. We picked out items that would make for a good packed lunches as we traipsed around the city sight seeing and we’d always pick out things we hadn’t tried before or seen anywhere else. Funny flavored potato chips, mini meat pies and candy, the candy and sweets isle was always my favorite, that’s were I found jaffa cakes.

I can’t recall the first time I had a jaffa cake, but it was probably on this trip. I fell in love the moment they touched my lips. A thin slice of sponge cake topped with a disc of sweet orange jelly and enrobed in a crisp chocolate coating. They are great on their own but like other British biscuits are perfect dunked in a hot cup of tea.

Jaffa cakes are pretty straight forward, the only fiddly bit is getting the thickness of the jelly right and coating them in chocolate. Making the jelly and sponge cake is very quick, it’s the assembling that takes awhile.

 














Jaffa Cakes


  • Yield:
    12 little cakes
  • Category:

Ingredients

Jelly

  • 3 oz packet orange jello
  • 3/4 c hot water
  • zest of 1 orange

Sponge

  • 1 egg
  • 2 tbsp. sugar
  • 3 1/2 tbsp. flour
  • pinch salt
  • pinch baking powder

Assemble

  • 3/4 c dark chocolate chips

Directions

  1. Preheat the oven to 350F.

Jelly

  1. Mix the jello and hot water together, stir until everything is dissolved and there are no grains of gelatin remaining. Add in the orange zest.
  2. Pour the jello into a 9×13" tray and refrigerate until ready to assemble.

Sponge

  1. Whisk together the egg and sugar for 4-5 minutes until they get pale and fluffy.
  2. Gently fold in the dry ingredients and divide the batter between 12 greased muffin cups.
  3. Bake at 350F for 7-10 minutes or until the edges are golden brown and the tops set. Let cool completely.

Assemble

  1. Cut out circles of jelly so they are slightly smaller than the flat bottoms of the sponge cakes and lay them on top of the flat sides. I used a shot glass that I dipped in hot water, the water helps release the jelly from the glass and I used an off set spatula to scrap the jelly from the pan.
  2. Melt the chocolate in the microwave for 15 seconds and then stir, repeat until the chocolate is fully melted.
  3. Dollop some chocolate over the top of the orange jelly and spread it to the edges of the jelly. Push it to encourage it to fall over the edges.
  4. Tap the cooking on edge of the bowl to flatten out the chocolate and help it drip over the side of the sponge cake.
  5. Chill the jaffa cakes for a few minutes to set up the chocolate.

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