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Member recipe

Jaffa Cakes

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Cooking time

Prep: 30 minutes Cook: 10 minutes

Skill level




A light sponge base covered in chocolate with a orange jelly centre, perfect with a cuppa in the afternoon, ideal for work, school and play...

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  • 2 Eggs (Free Range)
  • 50g Caster Sugar
  • 50g Plain Flour (Well sieved)
  • Vanilla Extract (don't skimp get the good stuff!)


  • 1 Pack of Orange Jelly
  • 1 tbsp of Orange Marmilade
  • Boiling water (according to jelly instructions)
  • 200g of chocolate (any sort you like as long as it melts smooth)


  1. To allow it to cool and set prepare your jelly filling first, in a bowl mix the jelly mix marmalade and boiling water together until no traces of the jelly mix are visible, pour into a shallow baking tray so the mix is about 1cm thick and allow to cool and set in the fridge.

  2. Pre heat your oven to 180C.

  3. Bring a small pan of water to the boil then reduce to a simmer, place over a heat proof bowl (don't let it touch the water), add the eggs and sugar to the bowl and beat continuously for 4/5 minutes or until the mix if well combined and fluffy.

  4. Add the flour and vanilla to the mix and beat until a thick smooth batter is formed, fill each hole of a greased 12 hole muffin tin half full, and bake for at least 8/10 minutes until golden brown and cooked through.

  5. Remove the sponge from the oven and allow to cool in their tray. Whilst they cool melt your chocolate either over a pan of boiling water or in a microwave and let that cool too.

  6. When everything has cooled and the Jelly has set your ready to assemble, cut out with a small cutter rounds of your jelly small enough to fit on your sponge base and leave a small gap from the edge, then pour over our chocolate to stick on the jelly, leave the cakes to set in the fridge until the chocolate has hardened, then ENJOY!

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