Jaffa Cake Recipe
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Weve recreated the nations favourite the jaffa cake with a moist orange sponge topped.
Jaffa cake recipe. Preheat the oven to 180c350fgas 4. Followed the recipe exactly but decided to cut down the sugar in the cake to 200g and i didnt add any sugar to the jelly my orange juice was quite sweet. Two sachets set the jelly perfectly. Try this indulgent giant jaffa cake recipe.
This traybake recipe is perfect for a bake sale kids party or an afternoon treat with a cup of tea. Leave the chocolate to melt slowly without stirring. The only fiddly bit is making the chocolate look perfect but theyre still great if you just spoon it over. We use cookies and similar technologies cookies to help give you the best experience on our site and to show you relevant advertising.
When the cake is cool and the jelly set put the chocolate into a heatproof bowl set over a pan of steaming not simmering water making sure the water does not touch the bowl. For more dessert and childrens recipes head to tesco real food. Jaffa cakes are no where near as tricky to make at home as you might think. If you put them in the fridge the chocolate will lose its shine.
These jaffa cakes can be kept in an airtight container at room temperature or in the fridge for up to 3 days. Jaffa cakes are no where near as tricky to make at home as you might think. Use plain chocolate not dark chocolate. Spoon the mix into the tin and level the top.
Bake for 40 50 mins until golden brown and firm to the touch. The difference is that plain known as semi sweet in the states has lower cocoa solids than dark. Can i freeze these jaffa cakes. How long will these jaffa cakes last.
Eat within 5 days. Store the jaffa cakes in an airtight tin not in the fridge. If you try this recipe let us know. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3 5 mins until light and fluffy.
Oh and i used 5 medium eggs in the cake. Thaw overnight in the fridge. For the cakes bring a little water to the boil in a pan then reduce the heat until the water is simmering. Run a knife around the edge of the cake and turn it out onto a wire rack to cool completely.
I used two sachets of vege gel instead of gelatine.
