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Jaffa Cakes

This is a homemade version of the classic Jaffa Cake biscuit using old fashioned sponge drops made with the whisking method.  Sponge Drops are the English version of a whoopie pie.  Begin the day before as you’ll need time for the jelly to set.

Ingredients: for around 12 jaffa cakes
2 medium eggs
75g caster sugar
75g self raising flour
Orange jelly
100g dark chocolate

How to make jaffa cakes… WASH YOUR HANDS

  1. Make up jelly as per instructions on the packet, pour into the base of a high sided Swiss roll tin or baking tray, you will have loads so don’t fill up the tray, you just need around 3mm.  Pour the rest into a bowl and just eat it. Leave overnight to set.
  2. Preheat the oven to 200c/gas 6/AGA roasting oven shelf on oven floor or baking oven. Grease a baking tray using a little butter and line with baking parchment.
  3. Whisk the eggs and sugar in an electric mixer until thick, creamy, very pale in colour and when you lift up the beater the mixture leaves a ‘trail’.
  4. Gently fold in the flour then place spoonfuls of the mixture on a baking tray, making sure that they have room to spread.  Bake for 5 minutes until golden brown.  AGA 3-4 minutes.
  5. To assemble, melt the dark chocolate in a microwave on LOW or MEDIUM or 1 minute then in 20 second bursts. Cut out discs of the orange jelly, slighly smaller than the sponge discs,  lay onto the base of half of the sponge drops, spoon over the dark chocolate and leave to set.

Alternatively you can make up the orange jelly using freshly squeezed orange juice and gelatine, just follow the instructions on the pack of gelatine.