Homemade Jaffa Cakes

Ingredients

• 1 Egg
• 2 tbsp Granulated sugar
• 2 tbsp Self-rising flour
• 1 package Instant orange gelatin dessert mix
• 1 cup Boiling water
• 3 tbsp Orange preserves
• 1 cup Cold water
• 6 oz Semi-sweet chocolate (Cut into pieces before melting.)
• Cooking spray or butter (For greasing the 12-cup muffin tin; use only enough to coat the cavities.)

Steps

1. 1

   Prepare the orange filling first. Add the instant orange gelatin dessert mix to a bowl. Pour in the boiling water and whisk until the gelatin mixture is completely dissolved.

2. 2

   Add the orange preserves and whisk until they are dissolved into the gelatin mixture. Stir in the cold water.

3. 3

   Pour the orange mixture into a shallow 9-by-13-inch dish. Refrigerate until completely set, about 2 hours.

4. 4

   When the gelatin is set, preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin.

5. 5

   Make the sponge batter. Using an electric mixer, whisk the egg and granulated sugar together until pale, thick, and fluffy.

6. 6

   Gently fold the self-rising flour into the beaten egg mixture just until combined. Do not overmix, or the sponge may lose volume.

7. 7

   Place 1 heaping teaspoon of batter into each muffin-tin cavity. Spread the batter so it covers the bottom of each cavity. If batter remains after all 12 cavities are filled, distribute it evenly among them.

8. 8

   Bake for 8–9 minutes, until the cakes are lightly golden and spring back when lightly pressed in the center.

9. 9

   Remove the tin from the oven and let the cakes cool in the pan for 5–10 minutes. Transfer them to a wire rack and let them cool completely.

10. 10

    While the cakes cool, place the chopped semi-sweet chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly after each interval, until completely melted and smooth.

11. 11

    Set the melted chocolate aside briefly so it cools and thickens slightly while remaining spoonable.

12. 12

    Remove the set orange gelatin from the refrigerator. Using a 2-inch round cookie cutter, cut out 12 circles. Trim the edges of the gelatin circles as needed so the chocolate can rest on the sponge base.

13. 13

    Place one orange gelatin circle on top of each cooled cake.

14. 14

    Spoon the slightly cooled melted chocolate over each gelatin-topped cake, covering the filling and allowing the chocolate to reach the cake base.

15. 15

    Leave the Jaffa cakes undisturbed until the chocolate coating is completely set before serving.

Notes

The gelatin needs several hours to set if it is not firm after 2 hours. Store finished cakes in an airtight container in the refrigerator if not serving immediately; allow them to sit briefly at room temperature before eating for the best texture.

Nutrition per serving

• dessert
• snack
• British
• baked
• chocolate
• orange
• vegetarian
• make-ahead