Jaffa Cakes Recipes
JAFFA CAKE
Make and share this Jaffa Cake recipe from Food.com.
Provided by JanelleC
Categories Dessert
Time 45m
Yield 10 Slices
Number Of Ingredients 7
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.
Nutrition Facts : Calories 147, Fat 2.8, SaturatedFat 1.5, Sodium 106.8, Carbohydrate 27.5, Fiber 1.8, Sugar 7.1, Protein 3.9
JAFFA CAKES
Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate
Provided by Liberty Mendez
Categories Dessert
Time 44m
Yield Makes 12-14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 107 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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