The History and Preparation of Jaffa Cakes
Jaffa Cakes are a popular British snack cake that consists of a Genoese sponge base, a layer of orange jelly, and a chocolate coating. They are thought to have been invented in the late 19th century by McVitie’s, a Scottish biscuit company. The name “Jaffa” is thought to have been inspired by the Jaffa oranges that were popular in Britain at the time.
Jaffa Cakes are a relatively simple cake to make, but they do require some time and patience. The first step is to make the Genoese sponge base. This is a light and airy sponge cake that is made with eggs, sugar, flour, and butter. The sponge is baked in a rectangular tin and then cooled before being cut into individual cakes.
The next step is to make the orange jelly. This is a simple jelly that is made with orange juice, sugar, and gelatin. The jelly is poured over the sponge cakes and allowed to set.
Once the jelly has set, the cakes are dipped in chocolate. This is a simple process that involves dipping the cakes in melted chocolate and then allowing them to cool.
Jaffa Cakes are a delicious and versatile snack cake that can be enjoyed at any time of day. They are perfect for parties, picnics, or simply as a treat.
Here is a more detailed recipe for Jaffa Cakes:
Ingredients:
For the sponge base:
- 175g (6oz) caster sugar
- 175g (6oz) self-raising flour
- 175g (6oz) butter, softened
- 3 eggs
For the orange jelly:
- 284ml (10fl oz) orange juice
- 75g (3oz) caster sugar
- 10g (1/4oz) powdered gelatin
For the chocolate coating:
- 200g (7oz) dark chocolate
- 1 tbsp vegetable oil
Instructions:
- Preheat the oven to 180°C (160°C fan/gas 4). Grease and line a 20cm x 20cm (8in x 8in) baking tin.
- To make the sponge base, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then fold in the flour. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- To make the orange jelly, dissolve the gelatin in a little cold water. Heat the orange juice and sugar in a saucepan until the sugar has dissolved. Remove from the heat and stir in the dissolved gelatin. Pour the jelly over the sponge base and allow to set in the fridge for at least 2 hours.
- To make the chocolate coating, melt the chocolate and vegetable oil together in a heatproof bowl over a pan of simmering water. Dip the cakes into the melted chocolate and allow to cool on a wire rack.
Enjoy!
