Jaffa Cake Recipes

GIANT JAFFA ORANGE CAKE

Steps:

• First make the jelly. Grease a 20cm round cake tin and line with cling film (you can use the 23cm tin that you will bake the cake in, but you'll have to make this the day before so that you can remove it before making the cake). Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight.
• Heat oven to 160C/140C fan/gas 3 and line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon into the tin and smooth over the surface. Bake in the centre of the oven for 55 mins, or until a skewer inserted comes out clean. Cool in the tin for 15 mins, then invert onto a wire rack and leave to cool completely.
• Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 mins, then mix well - you should be left with a smooth chocolate sauce. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly).
• To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours.

JAFFA CAKES (AMERICAN RECIPE)

Steps:

• Set the eggs out to come to room temperature.
• Make the filling! Heat orange juice, orange zest, and sugar in a small saucepan over medium heat until just simmering and the sugar has dissolved. Once the sugar is dissolved, remove from heat and slowly sprinkle the unflavored gelatin powder into the juice while whisking vigorously and continuously. Pour the jelly into an un-greased 9x13-inch glass baking dish. Chill for at least one hour until set and firm to the touch.
• Preheat oven to 350 degrees Fahrenheit and grease a 12-hole, shallow bun tin with soft butter.
• Beat the eggs and sugar in a large mixing bowl for six minutes, until pale, fluffy, and ribbon stage. (Looks like early whipped cream stage - the batter should ribbon off the beaters.) Sift the flour and baking powder into the bowl and fold into egg mixture.
• Spoon two tablespoons of mixture into each bun cup, at least three-quarters full, and smooth the tops. Bake for 7-9 minutes or until well risen and the top of the sponges spring back when lightly pressed. Remove from the oven, let cool in the tin for a few minutes, then remove to a wire rack to cool completely. Repeat with any remaining batter. (*See Notes.)
• Remove the jelly from the refrigerator and use a 2-inch biscuit cutter (or jar lid) to cut at least 12 disks out of the jelly. Use a spoon to carefully scoop the jelly disks up from the bottom of the baking dish. (The jelly will be the consistency of very firm gelatin. Scrape the spoon along the bottom of the dish and peel away the excess jelly from the disks.) Place one disk on each sponge cake.
• Melt the chocolate chips by placing them in a small bowl and microwaving at 50% power for 30 second intervals. Stir well after each interval--the last of the chocolate bits should melt as you're stirring. Spoon a tablespoon or so of chocolate onto each jaffa cake, using the back of a spoon to push the chocolate to the edge of the jaffa cake, sealing the orange jelly inside. Set the cakes back on a wire rack to let the chocolate set. When the chocolate is almost set, use the tines of a fork to gently dab the criss-cross pattern on the top.
• Store leftovers in an airtight container.

BRITISH JAFFA CAKES

Steps:

• Gather the ingredients. Preheat the oven to 350 F/180 C.
• Grease a shallow muffin tin with the butter and set it aside.
• Break up the tablet of jelly cubes and place into a heatproof bowl or jug. Cover with the boiling water and stir well until the jelly dissolves.
• Stir in the marmalade and set aside to cool slightly.
• While the jelly is cooling, line a 10- by 10-inch tray or Pyrex square bowl with plastic wrap. Pour in the jelly mixture and place in the refrigerator to set, which will take about 45 minutes.
• Place the egg and sugar into a bowl and, using an electric hand mixer, beat until light, creamy, and pale in color.
• Sift the self-rising flour into the bowl. Using a metal tablespoon, fold the sifted flour into the egg mixture.
• Drop a generous tablespoon of batter into each cup of the muffin tin. Tap the tin gently on the worktop before placing it in the center of the preheated oven.
• Bake until golden and slightly firm (the sponge should spring back when pressed lightly), 8 to 10 minutes.
• Remove from the oven and leave to cool in the tin for 10 minutes before removing the biscuits and placing them on a cooling rack.
• While the sponge is cooking, melt the chocolate . Put a heatproof bowl over a pan of barely simmering water. Add the chocolate and leave it to melt. If you must stir, use a wooden spoon, never a metal one.
• Remove the chocolate from the heat as soon as it's melted and leave to cool. As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes.
• Take the tray of jelly from the fridge. Lift out the plastic wrap with the jelly and place onto a worktop. Using a pastry cutter, cut discs of the orange jelly slightly smaller than the cakes. Place in the fridge until ready to use.
• Once the cakes are completely cool, lay a disc of jelly onto the domed uppermost surface.
• Once the chocolate is cool, spoon some over the surface of each cookie. The chocolate will run off of the sides a little but do not worry; that is the homemade look you want.
• Place each biscuit on the cooling rack as you complete them.
• Serve and enjoy.

HOMEMADE JAFFA CAKES

Steps:

• Place the sugar, and orange juice into a saucepan and bring to a simmer. Once the sugar has dissolved, sprinkle the gelatine on top and stir it in. Do not boil.
• Line a muffin pan with aluminium foil, then pour 1 tablespoon of the orange mixture into each hole. Chill for 1 - 2 hours until set.
• Preheat the oven to 180C/350F/Gas 4.
• In a heat-proof bowl over a pan of simmering water, add the eggs and sugar and beat using a hand mixer until pale and frothy - about 4 - 5 minutes. Remove from the heat, then stir in the vanilla, and fold in the flour.
• Remove the jelly and foil from the muffin pan. Grease the pan for the cake mixture. Pour the batter into the prepared pan, about 1 tablespoon of batter per muffin hole.
• Bake for 8 - 10 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes in the pan before removing them to a wire rack to cool completely.
• Once the cakes are cool, gently remove the jellies from the foil. I shaped out smaller circles from the centre of the jellies before gently pulling them off the foil. You don't have to, but I wanted my jelly slightly smaller than the cakes.
• Microwave the chocolate until melted and smooth, stirring every 10 - 20 seconds. Allow to cool slightly, then using a spoon, spread the chocolate over the tops of the jelly, gently spreading to the edges of the cakes.
• For looks, gently press the tines of a fork on top of the chocolate and lift up. Leave to set.

JAFFA CAKE CUPCAKES!

Steps:

• Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!
• Add a Jaffa Cake to the bottom of each cupcake (I do chocoalte side up).
• Beat the unsalted butter with the light brown soft sugar until fluffy.
• Add the eggs, self-raising flour, cocoa powder and orangee extract with the butter/sugar mix until well combined.
• Split the mixture between the cupcake cases evenly.
• Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack!
• Beat the unsalted butter for a couple of minutes to really loosen it.
• Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
• Add in the orange extract and beat again until smooth.
• Using a 2D Closed Star Piping Tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes (or use whatever piping tip you prefer!)
• Sprinkle on your chosen sprinkles and add on a Jaffa Cake!

CHOCOLATE ORANGE CUPCAKES

Steps:

• Heat the oven to 180C/fan 160C/gas 4 and line 15 holes of 2 muffin tins with cupcake cases.
• Beat together the sugar, butter and orange zest using an electric mixer until light and fluffy. Beat in the eggs, one at a time, scraping the sides of the bowl with a rubber spatula to ensure the mixture is fully combined. Beat in the milk.
• One by one, add the flour, baking powder, vanilla and orange juice, and beat until just combined. Divide between the cupcake cases and bake for 20-25 minutes or until slightly golden on top. Leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.
• For the chocolate buttercream, melt the chocolate in a heatproof bowl either set over a pan of barely simmering water or in the microwave on a low setting, stirring until smooth. Leave to one side to cool.
• Put the sugar, egg whites and a pinch of salt in a medium-sized, heatproof bowl set over a pan of simmering water. Whisk until the sugar has dissolved and the mixture is foamy, thickened and hot to touch. Take the meringue mixture off the heat and carry on beating with an electric mixer, until you get thick, glossy, stiff peaks.
• Once the meringue has cooled, gradually add the butter cubes, beating constantly on a low-medium speed until the frosting starts to come together. Keep beating for 6-8 minutes until smooth, thick and spreadable. Beat in the melted chocolate and leave to cool in the fridge for 10-15 minutes.
• Once the cupcakes have cooled, use an apple corer to scoop out a hole halfway down the middle of each cupcake and blob in a teaspoon of marmalade.
• To decorate, put the chocolate buttercream into a large piping bag and pipe on plenty of icing in a swirling motion so it sits up high. To finish, drizzle the melted chocolate over the top of each cupcake and gently push in a Jaffa Cake.

JAFFA CAKES

Steps:

• Start by smoothing out your marmalade over a sheet of baking paper so it's roughly the thickness of a one-pound coin. Leave to set in the fridge for at least an hour
• Using an electric whisk, whisk your OGGS Aquafaba on a high speed until it's reached stiff peaks and no longer shifts in the bowl.
• Add the caster sugar one spoonful at a time and continue whisking until the mixture is glossy.
• Combine the flour with the Aquafaba mixture and gently fold with a spatula.
• Lightly grease the bottoms of a muffin tray and put a tablespoon of mixture into each hole.
• Bake for 10-12 minutes.
• Melt your chocolate, either in the microwave or over a bain-marie and leave to cool.
• Time to assemble! Using a small cookie cutter, or a shot glass, cut out the orange marmalade filling and place it on top of the mini cake bite. With a teaspoon, drizzle over the cooled dark chocolate and leave to cool.

HOMEMADE JAFFA CAKES

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined.
• Add the flour, beating continuously, until a thick, smooth batter forms.
• Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool.
• Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set.
• When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake.
• Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set.