Quick & Easy

Jaffa sponges

jaffa sponges
10 Item
50M

Ingredients

Method

1.Have eggs at room temperature.
2.Preheat oven to 180°C (160° fan forced). Grease 10 holes of 12-hole (½-cup/125ml) oval friand pan with butter, dust lightly with flour.
3.Melt butter with the water.
4.Beat eggs and sugar in small bowl with electric mixer, about 5 minutes or until thick and creamy. Transfer mixture to large bowl. Fold in sifted flour and cocoa, then essence and butter mixture.
5.Divide mixture into pan holes. Bake about 15 minutes. Working quickly, loosen edges of cakes from pan using a small metal spatula, turn immediately, top-side up, onto baking-paper-lined wire rack to cool.
6.Meanwhile, slice orange rind thinly. Make chocolate cream and chocolate ganache.
7.To make chocolate cream, chop chocolate coarsely, melt in small heatproof bowl over small saucepan of simmering water (don’t let water touch the base of the bowl), cool. Beat chocolate and cream in small bowl with electric mixer until soft peaks form.
8.To make chocolate ganache, break chocolate into small saucepan, add cream and essence, stir over low heat until smooth.
9.Split cakes in half. Sandwich cakes with chocolate cream. Top cakes with slightly warmed and thickened ganache, sprinkle with rind.

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