The Classics #4 Jaffa Cakes

Jaffa Cakes can be a bit of a love hate thing (or in my boyfriend’s case - only when there’s absolutely nothing else left in the house) and they can be eaten in all sorts of weird and wonderful ways. I remember watching in wonder as a friend carefully nibbled all of the chocolate off the top, peeled the jelly from the base, ate the cake and then finally got onto the jelly. I’ve been told it’s ‘the’ way to eat a Jaffa Cake but it all seems a bit longwinded for my liking - I’m more of a ‘three bites and it’s gone’ kinda girl. I’d never thought of making Jaffa Cakes myself until I started ‘The Classics’ series, there are a few different elements to bring together but the techniques are all really simple and they only use 5 ingredients. They also turn out bigger than the shop bought version - and who’s going to complain about that?

You will need;
For the cake:
2 medium eggs
75g caster sugar
75g self raising flour
For the filling:
1 x 135g packet orange jelly
100ml boiling water
50ml cold water
For the topping:
200g dark chocolate

Method:
1. Begin by making the jelly, cut the jelly into cubes and dissolve in the boiling water. Mix in the cold water and pour into a baking tray (with sides) lined with clingfilm to create a approx 5mm layer. Cool to room temperature then leave to set completely in the fridge.
2. Preheat oven to 180ºc and grease a 12 hole cupcake tin.
3. Using an electric whisk, beat the eggs and sugar together until they reach the ribbon stage, when the mixture leaves a visible trail when you lift up the whisk (see pic above right), it should look thick, creamy and almost white in colour.
4. Sift the flour and lightly fold it into the egg mixture in 3 stages, try to keep as much air in as possible.
5. Carefully spoon the mixture into the cupcake tray, about a teaspoon in each should be OK, each hole should be about 1/3 full.
6. Bake in the preheated oven for 5-6 minutes until pale golden brown. Allow to cool slightly in the tray before running a knife around the edge of each cake and transferring to a wire rack to cool completely.
7. Once the cakes have cooled and you are ready to assemble your cakes, remove the set jelly from the fridge and use a small round cookie cutter to cut circles out of the jelly. Top each cake with a round of jelly.
8. Melt the chocolate over a bain marie or in the microwave and use a pastry brush to coat the top of each cake. It’s best to leave the chocolate to cool for a minute or so to prevent the jelly from melting as you brush it on. I found it easiest to start in the middle and work out, make sure you have plenty of chocolate on the brush.

Jen, 26, currently based in the lovely city of Cambridge, working as a freelance food photographer. Can mostly be found spending far too much money on vintage kitchenware. Jen also runs the lifestyle and food blog Sweet Little Dish