DIY Jaffa cakes

DIY Jaffa cakes

Based on 8 ratings
Vanessa Pass

Vanessa Pass

Food Editor at Kitchen Stories

Difficulty

Easy 👌
30
min.
Preparation
7
min.
Baking
120
min.
Resting

Ingredients

Servings2
41⅔ ml
orange juice
tsp
gelatin
tbsp
sugar
egg
4⅛ g
flour
30 g
dark chocolate
butter for greasing
MetricImperial

Utensils

pot, cooking spoon, small bowl, plastic wrap, springform pan, oven, fine sieve, bowl, hand mixer with beaters, rubber spatula, muffin tin, cookie cutter, cutting board, knife, heatproof bowl

How-To Videos

how-to-chop-chocolate

How to chop chocolate

how-to-measure

How to measure

how-to-set-up-a-double-boiler

How to set up a double boiler

Nutrition per serving

Cal126
Protein3 g
Fat5 g
Carb17 g
  • Step 1/6

    Add half of the orange juice and all of the gelatin to a small bowl and let soak for approx. 10 min. Add remaining orange juice, part of the sugar, and the orange-juice soaked gelatin to a pot set over medium-high heat. Let simmer until gelatin has dissolved.
    • 41⅔ ml orange juice
    • tsp gelatin
    • ½ tbsp sugar
    • pot
    • cooking spoon
    • small bowl

    Add half of the orange juice and all of the gelatin to a small bowl and let soak for approx. 10 min. Add remaining orange juice, part of the sugar, and the orange-juice soaked gelatin to a pot set over medium-high heat. Let simmer until gelatin has dissolved.

  • Step 2/6

    Line a springform pan with plastic wrap and transfer the orange-gelatin liquid to the tin. Let chill in the fridge for approx. 2 hrs., or until the liquid has set and is firm.
    • plastic wrap
    • springform pan

    Line a springform pan with plastic wrap and transfer the orange-gelatin liquid to the tin. Let chill in the fridge for approx. 2 hrs., or until the liquid has set and is firm.

  • Step 3/6

    In the meantime, pre-heat oven to 180°C/350°F. Add egg and remaining sugar to a bowl and beat until foamy for approx. 4 min. Sift the flour into the bowl and carefully stir until combined.
    • egg
    • tbsp sugar
    • 4⅛ g flour
    • oven
    • fine sieve
    • bowl
    • hand mixer with beaters
    • rubber spatula

    In the meantime, pre-heat oven to 180°C/350°F. Add egg and remaining sugar to a bowl and beat until foamy for approx. 4 min. Sift the flour into the bowl and carefully stir until combined.

  • Step 4/6

    Grease a muffin tin and add 1 tbsp of the dough to each muffin tin hollow. Bake in the oven at 180°C/350°F for approx. 7 min., or until golden brown. Let cool completely and carefully remove from the muffin tin afterwards.
    • butter for greasing
    • muffin tin

    Grease a muffin tin and add 1 tbsp of the dough to each muffin tin hollow. Bake in the oven at 180°C/350°F for approx. 7 min., or until golden brown. Let cool completely and carefully remove from the muffin tin afterwards.

  • Step 5/6

    Remove orange jello from the fridge and cut out circles using a cookie cutter. Top each of the small sponge cakes with a piece.
    • cookie cutter

    Remove orange jello from the fridge and cut out circles using a cookie cutter. Top each of the small sponge cakes with a piece.

  • Step 6/6

    Chop the chocolate and melt two thirds of it in a heatproof bowl set over a pot of simmering water. Add remaining chocolate to the melted chocolate and let melt. Remove from heat and let chill for approx. 10 min. Top the cakes with 1 – 2 tbsp of melted chocolate and carefully spread chocolate to the edges. Chill the jaffa cakes in the fridge to until the chocolate is firm. Enjoy!
    • 30 g dark chocolate
    • pot
    • cutting board
    • knife
    • heatproof bowl

    Chop the chocolate and melt two thirds of it in a heatproof bowl set over a pot of simmering water. Add remaining chocolate to the melted chocolate and let melt. Remove from heat and let chill for approx. 10 min. Top the cakes with 1 – 2 tbsp of melted chocolate and carefully spread chocolate to the edges. Chill the jaffa cakes in the fridge to until the chocolate is firm. Enjoy!

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