For cake week in series 7, the bakers were challenged to bake a British classic, Jaffa Cakes. This challenge seems easy however getting a nice smooth finish on the chocolate top of the Jaffa Cakes can be a bit tricky!
Ingredients:
Sponge:
25g Caster Sugar
1 x Egg
25g Self-Raising Flour
Orange Jelly:
135g Packet of Orange Jelly
150ml Boiling Water
1 x Orange
Decoration:
180g Milk Chocolate
1. First, make the orange jelly as this will need time to set. Break up the orange jelly into a bowl and then add the boiling water. Mix until the jelly has been dissolved.
2.Next zest the orange into the jelly and mix.
3. Pour the orange jelly onto a shallow 30cm x 20cm tin lined with cling film and leave to cool in the fridge for 1 hour.
4. Preheat the oven to 180C/350F/Gas Mark 4. Then grease a cupcake pan with butter or baking spread, make sure you put enough on otherwise it will be very hard to remove the sponges once they are baked.
5. To make the sponge add the caster sugar and egg into a large mixing bowl and whisk until the mixture triples in volume, this will take 4-5 minutes.
6. Then sieve the self-rasing flour into the bowel and fold the flour into the mixture until all of the flour has been incorporated.
7. Fill the cupcake tin holes until they are around 3/4 full and bake in the oven for 7-9 minutes.
8. While the sponges are baking, remove the orange jelly from the fridge and cut 12 x 5cm (I used a shot glass to cut the jelly circles).
9. Once the sponges are golden brown remove them from the oven and leave them to cool on a wire rack.
10. Next, while the sponges are cooling, break the milk chocolate into small pieces and melt the chocolate over a double boiler or in the microwave.
11. To assemble the Jaffa Cakes, remove the sponges from the cupcake tin and then place an orange jelly circle ontop.
12. Finally, pour the melted milk chocolate over the top, I let the chocolate cool for 5-8 minutes so it thickens up a little which made it easier to spread over the top of the Jaffa Cakes. Then using a fork lightly press over the chocolate to make a criss-cross on top of the Jaffa Cakes.
