Jaffa Cakes- United Kingdom #83
A biscuit- sized, circular cake introduced by MacVitie and Price in the UK in 1927. The cakes are named after Jaffa oranges and consist of 3 layers. The base is a genoise sponge, then a layer of orange jelly and topped off with a coating of chocolate.
Jelly:
1 (12g) packet gelatine
1/2 c. orange juice water
1/4 c. sugar
Cake:
2 large egg1/4 c. sugar
1/2 c. all-purpose flour
1/4 tsp. vanilla extract
Topping:
3/4 c. dark chocolate chopped- Preheat oven 350F. Butter a 12 hole muffin tin.
- Jelly: Place the sugar and orange juice into a saucepan and bring to a simmer.
- Once the sugar has dissolved, sprinkle the gelatine on top and stir it in. Do Not Boil.
- Pour it in a shallow 12x8" tray. Chill in the fridge for 1 hour, or until set.
- Cake: In a heat-proof bowl over a pan of simmering water, add the eggs and sugar and beat using a hand mixer until pale and frothy, about 4-5 minutes.
- Remove from the heat, then stir in the vanilla.
- Fold in the flour.
- Pour the batter into the prepared pan, about 1 tablespoon of batter per muffin hole.
- Bake 8-10 mins., or until well risen and the top of the cake springs back when lightly pressed.
- Cool on tray for a few mins. then finish cooling on a wire rack.
- Chocolate: Break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water.
- Remove the bowl from the heat and leave to cool and thicken slightly.
- Cut 12 discs from the orange jelly using a 2" round cutter.
- Sit one jelly disc on top of each sponge.
- Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a cress=cross pattern on top of the chocolate, Leave to set completely. (You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.)
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