Homemade Jaffa Cakes

Sponge cake, soft orange filling, and chocolate glaze. This time, not from a package, but made by your own hands.

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

dough

  • 2 piece Egg, fresh

  • 50 g Sugar, brown

  • 50 g Wheat flour, white, multi-purpose

filling

  • 0.5 teaspoons Gelatin powder, unsweetened

  • 2 spoons Marmalade, orange

  • 120 ml Water

glaze

  • 200 g Cooking chocolate, unsweetened

  • 4 spoon Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease the muffin molds with butter. Prepare a water bath: pour a little water into a pot and bring it to a boil, then reduce the heat and let the water simmer. Place a bowl on top of the pot, crack the eggs into it, and add sugar. Beat the eggs with an electric mixer until they become pale and fluffy. Add the flour and continue mixing until you get a thick and creamy mixture.

  2. Pour about half a centimeter of the mixture into each muffin mold. Bake in the preheated oven for 10 minutes. Remove from the oven and set aside.

  3. In a bowl, mix the gelatin, marmalade, and hot water with a whisk until you get a smooth mixture. Pour the mixture into a shallow baking dish (1 centimeter thick layer) and place it in the refrigerator to cool and set. Once the mixture has set, cut out smaller circles from it. Place each circle on top of the baked sponge.

  4. Place the pot for the water bath back on the stove and place a bowl on top. Melt the butter and chocolate pieces over moderate heat. Stir until you get a creamy and liquid chocolate mixture. Immediately pour the prepared chocolate over the jelly and sponge. Let the Jaffa Cakes cool completely, then remove them from the molds and serve.

Nutrition Information (Per 100g)

  • Calories: 241.02 kcal
  • Fat: 4.07 g
    • Saturated Fat: 1.36 g
  • Carbohydrates: 40.68 g
    • Sugars: 26.44 g
  • Protein: 8.47 g
  • Fiber: 0.34 g

Advice

The cooled baked sponge can be removed from the molds, arranged on a tray, topped with jelly, and then covered with chocolate glaze. The thin chocolate will flow, so its good to arrange the sponge circles as separately as possible. The sponge can also be topped with circles of orange jelly. Instead of orange gelatin, you can also use regular powdered gelatin.