Jaffa Cakes

How to Make Jaffa Cakes

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1. For the jelly, break the jelly cubes into a heatproof jug, pour over the boiling water and stir until fully dissolved. Pour into a shallow tray lined with cling film, so that the jelly is about 5 mm deep. Chill for 1 hour until firm.

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2. Heat the oven to 180°C / 350°F (160°C / 320°F fan). Lightly grease a 12-hole shallow bun tin.

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3. Whisk the eggs and sugar together with an electric whisk for 5 to 6 minutes until very thick, pale and tripled in volume, so that the whisk leaves a trail when lifted.

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4. Sift the flour over the mixture, add the orange zest and fold in gently with a metal spoon, keeping in as much air as you can.

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5. Spoon a heaped tablespoon of the batter into each hole and bake for 10 minutes until pale golden and springy. Cool in the tin for 5 minutes, then move to a wire rack to cool completely.

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6. Cut out 12 rounds of the set jelly with a 5 cm cutter, the same size as the sponges, and place one on top of each sponge.

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7. Melt the chocolate with the oil in a heatproof bowl over a pan of barely simmering water, stirring until smooth.

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8. Spoon a teaspoon of chocolate over each jelly disc, spreading it to the edge to seal, and drag the tines of a fork across to make the pattern.

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9. Leave the chocolate to set for 30 minutes before serving.

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Tips for Making Jaffa Cakes

• Whisk the eggs and sugar for the full 5 minutes. All of the volume of the sponge comes from the air you beat into them, since there is no raising agent.
• Make the jelly with half the water on the packet. Made to the instructions it is too soft to cut, and the discs slide off the sponge.
• Dip the cutter in hot water before you cut the jelly. A warm edge slices through cleanly, and each disc then sits neatly on its sponge.

What to Serve with Jaffa Cakes

• A cup of tea
• A glass of cold milk
• Fresh orange segments

Storing & Reheating Jaffa Cakes

Keep in an airtight tin for up to 4 days. They are not good frozen, as the jelly weeps when it thaws.

Jaffa Cakes FAQ: Common Questions

Jaffa Cakes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.