For the sponge;
- 2 large eggs
- 85g caster sugar
- 85g self raising flour
For the jelly;
- 1 sachet (12g) powdered gelatin
- 85g caster sugar
- 200ml orange juice
- 2 tablespoons marmalade
- 100ml hot water
For the topping;
- 300g melted dark chocolate
- Mini Jaffa Cakes
Is it a biscuit or is it a cake? Well, according to a high court ruling in 1991, the Jaffa Cake is most certainly a chocolate covered cake. I have taken inspiration from one of my favourite cupboard essentials to create a light genoise sponge, topped with tangy marmalade & jelly and covered it in a layer of dark chocolate. And of course, a whole heap of mini Jaffa Cake pieces for good measure.
This bake is perfect to make the day before your party, leave it in the fridge and once it’s out on the table, it’s all hands on deck to see who can break themselves off the biggest piece. Leave your cake forks in the drawer and prepare to get messy. It’s no biscuit, it’s The Jaffa Bake.
First we need to prepare our tin. I’ve got an 11 x 7 baking tin (from Poundland! Bargain.) Brush with a layer of cake release using a silicone pastry brush.
Once your sponge has baked, leave it to cool in the tin for 10 minutes before carefully transferring to a wire rack.
Then, carefully put your baked sponge back into the cling film lined tin. This will make it much easier to get out later.
Then, to make the jelly, pour your sachet of gelatin into a bowl of 100ml hot water. Mix thoroughly until dissolved.
Leave this mixture to cool and then when it is on the cusp of setting, spoon it over your sponge. Leave to set properly in the fridge for about an hour.
Pour the dark chocolate over the jelly topped sponge and use a spoon or pallet knife to smooth it out.
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