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Homemade Jaffa Cakes

Homemade Jaffa Cakes

Chewy and fruity - you’ll love these DIY versions of a classic treat. To mix things up, we chose strawberry jelly for our filling. Why not try every flavour during the summer and see which you like the best?
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Equipment

  • 1 30 x 20cm shallow baking tray base-lined with baking/greaseproof paper
  • 1 30 x 20cm baking tin lined with baking/greaseproof paper
  • 1 7cm round biscuit cutter
  • 1 5cm round biscuit cutter

Ingredients
  

For the jelly

  • 135 g Pack of strawberry jelly
  • 150 ml boiling water

For the sponge

  • 2 Large eggs
  • 50 g Caster sugar
  • 501 g Butter
  • 150 g Self-raising flour sifted

For the topping

  • 200 g chocolate broken into pieces
  • 100 g white chocolate

Instructions
 

Make the jelly

  • Break the jelly into its cubes and place them in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Pour the jelly liquid into the lined shallow baking tray and refrigerate until set (about 30 minutes). Meanwhile, preheat the oven to180°C/160°C fan /Gas 4.

Make the sponge

  • Make the sponge by creaming the butter and sugar together, adding your eggs and gently folding in the flour.
  • Pour the batter into the lined tin and smooth it evenly into the corners. Bake in the centre of the oven for 10–12 minutes, until golden and risen and just firm to the touch. Remove from the oven and leave to cool in the tray for a few minutes, then turn out onto a wire rack. Remove the baking paper and leave to cool completely.
  • Once cool, use the 7 cm circle cutter to cut out 4 rounds of sponge and place them on the cooling rack. Discard the trimmings (or eat them!).
  • Turn out the jelly onto a sheet of baking paper and peel off the baking paper. Using the 5cm round cutter, cut out 4 rounds of jelly. Position one jelly round centrally on top of each sponge.

Make the topping

  • Melt the chocolate in a bowl set over a pan of gently simmering water. Remove from the heat, leave to cool slightly, then pour the chocolate over the top of the jelly and sponge until completely coated. Refrigerate for about 10 minutes until set.
Tried this recipe?Let us know how it was!