Way Too Easy Chocorange Jaffa Cake Recipes

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.

BRITISH JAFFA CAKES

Steps:

• Gather the ingredients. Preheat the oven to 350 F/180 C.
• Grease a shallow muffin tin with the butter and set it aside.
• Break up the tablet of jelly cubes and place into a heatproof bowl or jug. Cover with the boiling water and stir well until the jelly dissolves.
• Stir in the marmalade and set aside to cool slightly.
• While the jelly is cooling, line a 10- by 10-inch tray or Pyrex square bowl with plastic wrap. Pour in the jelly mixture and place in the refrigerator to set, which will take about 45 minutes.
• Place the egg and sugar into a bowl and, using an electric hand mixer, beat until light, creamy, and pale in color.
• Sift the self-rising flour into the bowl. Using a metal tablespoon, fold the sifted flour into the egg mixture.
• Drop a generous tablespoon of batter into each cup of the muffin tin. Tap the tin gently on the worktop before placing it in the center of the preheated oven.
• Bake until golden and slightly firm (the sponge should spring back when pressed lightly), 8 to 10 minutes.
• Remove from the oven and leave to cool in the tin for 10 minutes before removing the biscuits and placing them on a cooling rack.
• While the sponge is cooking, melt the chocolate . Put a heatproof bowl over a pan of barely simmering water. Add the chocolate and leave it to melt. If you must stir, use a wooden spoon, never a metal one.
• Remove the chocolate from the heat as soon as it's melted and leave to cool. As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes.
• Take the tray of jelly from the fridge. Lift out the plastic wrap with the jelly and place onto a worktop. Using a pastry cutter, cut discs of the orange jelly slightly smaller than the cakes. Place in the fridge until ready to use.
• Once the cakes are completely cool, lay a disc of jelly onto the domed uppermost surface.
• Once the chocolate is cool, spoon some over the surface of each cookie. The chocolate will run off of the sides a little but do not worry; that is the homemade look you want.
• Place each biscuit on the cooling rack as you complete them.
• Serve and enjoy.

WAY TOO EASY CHOC/ORANGE (JAFFA) CAKE

Steps:

• In a large bowl mix cocoa into dry cake mix.
• Chop well washed orange in 6-8 chunks, discard seeds, blitz orange til mushy.
• In separate bowl whisk eggs, salad oil, orange juice til combined.
• Pour wet ingredients into cake mix, add orange mush and beat all for 4-5 minutes. If it seems a litte dry add water a few drops at a time. Mixture should "ribbon" off beaters.
• Pour into buttered and floured bundt pan, thump to settle.
• Bake for 30-40 minutes at 350. Test before removing from oven.
• Leave to cool before turning out.
• Frost or glaze with choc orange frosting.