Ready to try something completely different? How about making some of Mary Berry’s Jaffa Cakes? This Jaffa Cakes Recipe has the requisite light airy sponge cake, an orange jelly layer and a layer of chocolate on top. Every bite is pure delight.
You’re going to want to make these iconic mini British cake because they are like little cake cookies all in one. That you never knew existed before. Once you try them you’ll wonder where they’ve been all your life.
My GBBO Bake-Along group is starting it’s THIRD Bake-Along this week. We’re following “collection one” on Netflix. The first episode is cakes and we’re making “One Dozen Mini British Cakes”. The other two choices were a Swiss Roll OR Mary’s Cherry Cake
Mary Berry’s Recipe
This is Mary Berry’s Jaffa Cake recipe with easy American measurements. Remember when you’re measuring the flour for this to sift it first and then measure. Besides weighing it’s the best way to accurately measure flour.
I think weighing ingredients is the best way to get exactly how much you need for each item. When I translate a recipe, I work hard to ensure proper measurements for each ingredient. I weigh and measure at least four times to make sure I’ve come as close as possible with each measurement.
The original recipe also called for a “bun pan” which I don’t have. (and don’t want because I don’t need more stuff) Instead, I used my muffin pan, and it worked just fine. Got a bun pan, use it, otherwise fire up the muffin tin and rock on.
One thing I adore about hosting and participating in the GBBO Bake-Along is making things I wouldn’t usually make. Something the Puits d’Amours or even Ciabatta would have been too intimidating. And now this Jaffa Cakes Recipe!
- 6 ounce orange Jello
- 150 ml boiling water
- 1 orange zested
- 1 egg
- 2 TBSP granulated sugar
- 4 TBSP self rising flour
- 6 1/2 ounces German Chocolate milk chocolate would also work
- line an 8×12 pan with parchment paper, I buttered the pan, cut the parchment to fit, and press it in
- mix the Jello, boiling water, and zest the orange together until the Jello has completely dissolved–this takes longer than you think it does
- pour in lined pan, refrigerate for at least 2 hours
- meanwhile, preheat the oven to 350˚, butter a muffin tin and set aside
- whip the egg and the sugar together until it’s light and foamy, 4 minutes or so on high with a mixer
- fold in the flour
- put a little less than a TBSP in each muffin cup, smooth top if you need to
- bake 7-9 minutes, mine took roughly 8
- remove to cooling rack, let cool in the pan for ten minutes, then loosen them, remove from the pan, cool completely
- once cooled line a baking sheet with parchment paper or foil, place the cakes on the pan
- when the Jello has set up use a 1 inch round cookie cutter to cut out 12 circles
- gently use a small metal spatula to remove the circles
- place one circle of Jello on each cake, place in the refrigerator
- just melt the chocolate in a double boiler and then cool it until it’s cool but still pourable
- remove the cakes from the fridge, spoon some chocolate on top of each cake, use the spoon to smooth it over the Jello and to the edge of the cake to completely seal it
- before the chocolate hardens draw lines across with a toothpick OR fork
- you need a muffin pan, parchment, metal spatula, and round cookie cutter smaller than your muffin pan, I used a one inch cutter
- Mary Berry’s recipe called for English “Jelly” but in message boards online I found people suggesting just use Jello–I tried to use the equivalent of Jello but it didn’t set enough so I used a 6-ounce box and it worked like a charm
- I think you could also use something like marmalade as well but it may squish out when you bite it
- getting the circles of Jello OFF the parchment was a bit fiddly but even if they break or come apart you can just put pieces of the circle on the cake