Jaffa Cakes American Recipes

HOMEMADE JAFFA CAKES

Steps:

• Place the sugar, and orange juice into a saucepan and bring to a simmer. Once the sugar has dissolved, sprinkle the gelatine on top and stir it in. Do not boil.
• Line a muffin pan with aluminium foil, then pour 1 tablespoon of the orange mixture into each hole. Chill for 1 - 2 hours until set.
• Preheat the oven to 180C/350F/Gas 4.
• In a heat-proof bowl over a pan of simmering water, add the eggs and sugar and beat using a hand mixer until pale and frothy - about 4 - 5 minutes. Remove from the heat, then stir in the vanilla, and fold in the flour.
• Remove the jelly and foil from the muffin pan. Grease the pan for the cake mixture. Pour the batter into the prepared pan, about 1 tablespoon of batter per muffin hole.
• Bake for 8 - 10 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes in the pan before removing them to a wire rack to cool completely.
• Once the cakes are cool, gently remove the jellies from the foil. I shaped out smaller circles from the centre of the jellies before gently pulling them off the foil. You don't have to, but I wanted my jelly slightly smaller than the cakes.
• Microwave the chocolate until melted and smooth, stirring every 10 - 20 seconds. Allow to cool slightly, then using a spoon, spread the chocolate over the tops of the jelly, gently spreading to the edges of the cakes.
• For looks, gently press the tines of a fork on top of the chocolate and lift up. Leave to set.

JAFFA CAKES (AMERICAN RECIPE)

Steps:

• Set the eggs out to come to room temperature.
• Make the filling! Heat orange juice, orange zest, and sugar in a small saucepan over medium heat until just simmering and the sugar has dissolved. Once the sugar is dissolved, remove from heat and slowly sprinkle the unflavored gelatin powder into the juice while whisking vigorously and continuously. Pour the jelly into an un-greased 9x13-inch glass baking dish. Chill for at least one hour until set and firm to the touch.
• Preheat oven to 350 degrees Fahrenheit and grease a 12-hole, shallow bun tin with soft butter.
• Beat the eggs and sugar in a large mixing bowl for six minutes, until pale, fluffy, and ribbon stage. (Looks like early whipped cream stage - the batter should ribbon off the beaters.) Sift the flour and baking powder into the bowl and fold into egg mixture.
• Spoon two tablespoons of mixture into each bun cup, at least three-quarters full, and smooth the tops. Bake for 7-9 minutes or until well risen and the top of the sponges spring back when lightly pressed. Remove from the oven, let cool in the tin for a few minutes, then remove to a wire rack to cool completely. Repeat with any remaining batter. (*See Notes.)
• Remove the jelly from the refrigerator and use a 2-inch biscuit cutter (or jar lid) to cut at least 12 disks out of the jelly. Use a spoon to carefully scoop the jelly disks up from the bottom of the baking dish. (The jelly will be the consistency of very firm gelatin. Scrape the spoon along the bottom of the dish and peel away the excess jelly from the disks.) Place one disk on each sponge cake.
• Melt the chocolate chips by placing them in a small bowl and microwaving at 50% power for 30 second intervals. Stir well after each interval--the last of the chocolate bits should melt as you're stirring. Spoon a tablespoon or so of chocolate onto each jaffa cake, using the back of a spoon to push the chocolate to the edge of the jaffa cake, sealing the orange jelly inside. Set the cakes back on a wire rack to let the chocolate set. When the chocolate is almost set, use the tines of a fork to gently dab the criss-cross pattern on the top.
• Store leftovers in an airtight container.

JAFFA CAKES

Steps:

• First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film - it should come about ½cm up the side. Chill for 2 hrs or overnight until set.
• Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.
• Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn't touch the water. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.

JAFFA CAKE

Steps:

• Grease a small loaf pan.
• Beat egg whites until soft peaks form, gradually beat in Splenda.
• Mix apples and bicarbonate soda, being careful as it will froth a little.
• Carefully fold in apples in egg whites along with grated rind from the oranges and chocolate chips.
• Stir in sifted flour and juice from oranges and place in prepared tin and cook in moderate oven for around 30-40 minutes.
• For icing mix together 3/4 cup icing sugar and 1 to 2 tablespoons of orange juice.