Quick & Easy

Jaffa jelly cakes

Sponge drops are topped with orange jelly and coated in melted chocolate to make these spectacular jaffa jelly cakes.
Jaffa jelly cakes
25 Item


Orange jelly


1.Make orange jelly: combine juice and marmalade in small saucepan, bring to the boil; remove from heat. Add jelly crystals, stir until dissolved; cool. Line a deep 23cm (9ÂĽ inch) square cake pan with baking paper, extending paper 5cm (2 inches) above edges of pan. Pour jelly into pan; refrigerate until set.
2.Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.
3.Spread sugar evenly over base of shallow oven tray; heat in oven until sugar feels hot to touch. Beat eggs in small bowl with electric mixer on high speed for 1 minute; add hot sugar, beat about 10 minutes or until mixture is thick and will hold its shape.
4.Meanwhile, sift flour three times. Fit large piping bag with plain 1cm (½ inch) tube.
5.Transfer egg mixture to large bowl; fold in sifted flour. Place mixture into piping bag. Pipe 4cm (1½ inch) rounds of mixture onto oven trays, about 3cm (1¼ inches) apart. Sprinkle each round evenly with extra sugar. Bake each tray, one at a time, about 4 minutes. Cool on trays.
6.Lift jelly from pan to board. Using a 4cm (1½ inch) round cutter, cut out 25 shapes.
7.Top each sponge with a round of jelly, place on wire rack over tray; coat with chocolate. When chocolate is almost set, top with glacé orange wedges.

Store unfilled biscuits in an airtight container for up to a week. Store filled biscuits in an airtight container, in the refrigerator, for up to 3 days.


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