📝 About This Recipe
Experience the quintessential British tea-time treat with this scratch-made version of the iconic Jaffa Cake. Featuring a light-as-air Genoise sponge base, a zesty concentrated orange jelly center, and a crisp coating of rich dark chocolate, these cakes offer a sophisticated balance of textures and flavors. Far superior to store-bought versions, these homemade gems capture the nostalgic magic of the original with a gourmet, artisanal twist.
🥗 Ingredients
For the Orange Jelly
- 85 grams Orange-flavored gelatin (one standard small pack)
- 150 ml Boiling water
- 1 tablespoon Orange zest (finely grated from 1 large orange)
For the Genoise Sponge
- 1 Large eggs (at room temperature)
- 25 grams Caster sugar (superfine sugar)
- 25 grams Self-raising flour (sifted)
- 1 teaspoon Unsalted butter (melted and cooled, for greasing)
For the Topping
- 150 grams Dark chocolate (at least 60% cocoa solids, chopped)
- 1 teaspoon Coconut oil (optional, for a smoother shine)
👨🍳 Instructions
-
1
Start by making the jelly. Dissolve the orange gelatin in 150ml of boiling water. Stir in the fresh orange zest for an extra punch of citrus flavor.
-
2
Pour the jelly into a shallow 20cm (8-inch) square baking tin lined with cling film. The jelly should be about 5mm thick. Chill in the fridge for at least 1 hour until completely set.
-
3
Preheat your oven to 180°C (350°F/Gas 4). Lightly grease a 12-hole shallow bun tin or muffin tin with melted butter.
-
4
In a large bowl, whisk the egg and caster sugar together using an electric hand mixer. Whisk for about 4-5 minutes until the mixture is pale, frothy, and has reached the 'ribbon stage' (where the beaters leave a trail when lifted).
-
5
Gently fold in the sifted self-raising flour using a large metal spoon or spatula. Use a figure-eight motion to keep as much air in the batter as possible.
-
6
Divide the batter evenly among the 12 holes of the tin (about one tablespoon per hole). Bake for 7-9 minutes until golden brown and springy to the touch.
-
7
Remove the sponges from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
-
8
Once the jelly is set, use a 3cm (1.25 inch) round cookie cutter to cut 12 discs out of the jelly sheet.
-
9
Place one jelly disc onto the center of the flat side of each cooled sponge cake.
-
10
Melt the dark chocolate (and coconut oil, if using) in a heatproof bowl set over a pan of simmering water (bain-marie). Ensure the bottom of the bowl doesn't touch the water.
-
11
Let the chocolate cool slightly so it's not runny, then spoon a generous tablespoon over each jelly disc, using the back of the spoon to smooth it to the edges of the sponge.
-
12
As the chocolate begins to set, use a fork to create the signature criss-cross 'crackle' pattern on top of each cake.
-
13
Leave the cakes to set completely at room temperature (to maintain the chocolate's snap) before serving.
💡 Chef's Tips
Use room temperature eggs to ensure maximum volume when whisking the Genoise sponge. Don't skip sifting the flour; the sponge is so small that any lumps will be very noticeable. If the jelly is difficult to handle, pop it in the freezer for 5-10 minutes before cutting the discs. Avoid putting the finished cakes in the fridge, as this can cause the chocolate to bloom (turn white) and the sponge to go stale. For a truly authentic look, use a fork to draw three horizontal and three vertical lines on the chocolate just before it hardens.
🍽️ Serving Suggestions
Serve with a steaming pot of Earl Grey or English Breakfast tea for the classic experience. Pair with a glass of cold milk for a nostalgic afternoon snack. Arrange on a tiered cake stand alongside scones and finger sandwiches for a proper Afternoon Tea. Gift them in a parchment-lined tin; they make a wonderful homemade present for any biscuit lover. Enjoy as a light dessert after a Sunday roast.