Recipe For Jaffa Cake Sponge
If I could go anywhere in the world, there is a 99.9% change I would choose the baker’s tent in Berkshire, where I could spend all day making pretty bakes for Mary Berry, herself. Maybe my Victoria Sandwich would be tasty enough to earn me another day in the tent.
I had never even heard of jaffa cakes until they made an appearance as the technical challenge on Great British Bake Off. Apparently you can get them at any corner shop in Great Britain. Kind of like my beloved ho hos here in the States. But . . . now that I have had jaffa cakes . . . I am SUPER devastated that I can’t just march down to 7-Eleven for late night munchies. I’m not aware of any American equivalent, but chocolate and orange have always been my favorite. (Hello chocolate orange cake with pistachio mascarpone.) And now jaffa cakes will forever be on my go-to list of fun, individual-sized party cakes.
I’ve included the American measurements for jaffa cakes below, since just about all of the recipes I found online used weighed volume and us weirdos in the States don’t always have a kitchen scale. Miss Mary Berry’s recipe simply used Hartley’s orange jelly . . . which is very difficult to find in the States. Unless you decide to make jaffa cakes in advance and have time to order Hartley’s via Amazon. (Kudos to you. My cravings don’t give me prior notice.) So for my faux American jaffa cake recipe, I experimented with envelopes of plain, unflavored gelatin, which worked like a charm!
Jaffa Cake Pudding From Open Rhodes Around Britain By Gary Rhodes
I loved these jaffa cakes so much, I’m already wondering about a flavor mix-up. Anybody out there ever tried a raspberry chocolate jaffa cake? Is it still a jaffa cake if it’s not orange?
The yield of this batter will vary greatly, depending on the precise size of your eggs and how diligently you whipped air into them. If you have leftover batter, chill the batter while the first batch bakes and just pop a second batch into the oven! (And remember to cut a number of jelly disks equal to the number of cakes you bake!)
Disclaimer: Note that the above links may include affiliate links, from which I make a small percentage. However, I personally use the above products and will only recommend something I continue to use, myself. My opinions are 100% my own. Check out my full policies here. This zingy Jaffa Cake traybake is made up of a super light base of vanilla sponge, an sweet and citrusy orange jelly layer, and an indulgent topping of dark chocolate to finish.
Jaffa Cakes Recipe
It's such a gorgeous combination of flavours and textures, you're sure to want more than one! And despite the cleverly layered effect, this Jaffa Cake traybake is not difficult to make so long as you follow my guide to ensure you nail every element.
You'll start by making the base, which is a fatless sponge made from just sugar, eggs, flour and dash of vanilla. The light texture is achieved not with a raising agent such as baking powder, but by whisking the sugar and eggs together until really thick and mousse-like. It's the same method use to make Swiss roll, so it's a great skill to master.
The orange jelly middle is made simply with fresh orange juice, sugar and gelatine and couldn't be easier to stir together. If you're vegetarian, don't worry as I've included advice on how to use agar agar instead of gelatine.
Giant Jaffa Cake Recipe
Finally, the chocolate topping is a simple ganache made from a blend of dark and milk chocolate, butter and a dash of water, melted together until glossy and smooth before being spread on top of the set jelly.
Once sliced into squares, these little Jaffa Cake traybake bits are absolutely irresistible with the super-light sponge, wobbly jelly and creamy-rich chocolate top. You'll love them!
I originally made this recipe as part of a partnership with Dr Oetker way back in 2015, when I shot a series of baking guides with the lovely Stacey Solomon.
Jaffa Cake Layer Cake
I've made tweaks over the years, so here's the newly updated recipe with fresh step-by-step photographs, ready to tempt you into the kitchen!
Take a piece of baking paper and draw a 20cm (8inch) square onto it using a ruler for accuracy. Flip the paper over (so that you don't get pencil marks on the sponge) and place on a baking tray.
Bake for 8 minutes until risen, golden and just firm to the touch. Slide the paper onto a wire rack for 15 minutes to cool completely.
Country Range Premium Jaffa Mountain Cake Pre Cut
Once the sponge is cold, cut it out where the square guide is. If you can’t see where to cut, you can flip the paper over carefully and trim with sharp scissors before flipping back.
Measure 150ml (1/4 pt) of steam hot (but not boiling) water into a large heatproof jug and sprinkle the gelatine on top.
If your jug is big enough, add the orange juice and sugar. If not, transfer everything to a bowl. Gently stir together until the sugar grains have dissolved.
Deutsche Küche Jaffa Cakes
Leave to cool until just on the point of setting - you should see that it is just starting to set at the sides) then pour the jelly over the sponge base.
Microwave for 15 seconds, stir gently then microwave for another 15 seconds, continuing until everything is just melted together. Take care not to overheat the chocolate as it may seize. Allow to cool for at least 10 minutes until it doesn’t feel warm to the touch - you don’t want to melt your jelly!
Spoon the chocolate over the set orange jelly and level off - it will set quickly as it touches the chilled jelly.
Jaffa Cakes (american Recipe)
To remove the cake from the tin, place a light board lined with baking paper or clingfilm on top of the tin, then invert it so that the cake drops out.Peel the clingfilm off the backing, then place another light board on top and gently invert the cake back the right way up.
Since the chocolate is firm and the jelly wobbly, this cake can be tricky to slice. To do so neatly, Sit a sharp knife in a bowl of hot water. Wipe the knife dry and score a 4x4 pattern, just cutting through the chocolate layer. Reward and wipe the knife as necessary.
Now, allowing your knife to cool, follow the scored pattern to cut through the jelly and cake layers and you’ll have beautiful little Jaffa Cake traybake bites to enjoy.
Jaffa Drizzle Sponge Cake
Calories: 116 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 27 mg | Sodium: 10 mg | Potassium: 65 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 152 IU | Vitamin C: 11 mg | Calcium: 8 mg | Iron: 1 mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe? Snap a pic and tag @ on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!
Giant Jaffa Orange Cake Recipe
If you enjoyed this recipe then you'll likely also love my easy apple pear crumble and my delicious Creme Egg scotch eggs.
These Jaffa Cake cupcakes are a celebration of the humble Jaffa Cake: chocolate sponge, a layer of orange jelly and a dark chocolate topping.
Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen - and keep them busy for hours!
Posting Komentar untuk "Recipe For Jaffa Cake Sponge"