Ingredients
Scale
- 2 large eggs
- 100g (1/2 cup) granulated sugar
- 100g (3/4 cup) self-raising flour
- 1 packet of orange jelly (approx. 100g)
- 200g (7 oz) dark or milk chocolate (for coating)
- 2 tbsp water (for jelly)
Instructions
1. Prepare the Jelly:
- Dissolve the orange jelly in boiling water. Pour into a shallow dish and refrigerate until set. Cut into small discs using a circular cutter.
2. Make the Sponge Base:
- Preheat oven to 180°C (350°F). Grease a muffin tin lightly. Whisk eggs and sugar together until fluffy. Gently fold in the flour.
3. Fill the Muffin Tin:
- Pour a tablespoon of batter into each muffin cup and spread evenly. Bake for 8-10 minutes or until springy. Let cool.
4. Assemble the Jaffa Cakes:
- Place a jelly disc on top of each sponge base.
5. Coat with Chocolate:
- Melt the chocolate and spoon it over the jelly-topped cakes. Let set before serving.
Notes
- Ensure the sponge is fully cooled before adding the jelly and chocolate to prevent melting.
- For a smoother finish, let the chocolate set at room temperature instead of refrigerating.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert, Snack, Sweet Treats
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Jaffa Cake
- Calories: 150kcal
- Sugar: 15g
- Sodium: 30mg
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg