Homemade Jaffa Cakes
Light sponge with orange jelly and dark chocolate topping
Ingredients
Instructions
Line a baking tray with cling film and follow the instructions on the packet to make the jelly, also add the zest of 1 orange. Add a small amount of orange food colouring too at this point if desired. Pour the jelly into the lined tray and leave in the fridge to set for approx 2 hours or overnight
Grease two muffin tins with butter or margarine
Use an electric whisk to whisk up the egg and caster sugar for 4-5 minutes until it is thick and pale
Gently fold in the self raising flour
Bake on 180C/160C Fan/350F/Gas Mark 4 for 9 minutes, turning the tray around in the oven after 7 minutes
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I think this one might take me a couple of attempts to get right! But it’s worth persevering as they taste yummy!
My jelly was a bit soft even though I made as per instructions so next time I think I’ll put less water in than it says so the jelly is former! Also the chocolate needs to be really cool to before spreading otherwise it just slides right off ? - I might make these in cupcake cases to make them neater or maybe make a giant one next time! X
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