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A homemade orange Jaffa cake with milk chcolate.
Elizabeth

Easy English Jaffa Cakes

Jaffa cakes are a delicious take on storebought Jaffa cakes. Each cake is filled with a bit of orange Jello and a dark chocolate topping. Jaffa cakes are the perfect mini cake.
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Prep Time 1 hour
Cook Time 7 minutes
Servings: 12 Jaffa cakes
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 1 box (3 oz) Orange Jello
  • 1/2 cup Orange Juice (warmed) Plain boiling water can be used in place of the orange juice for a less vibrant flavor.
  • 1/2 cup Boiling Water
  • 1 zest Orange You can use as little- or as much orange zest- as you prefer.
  • 1 Large Egg
  • 1/4 cup Granulated Sugar
  • 1/2 cup All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla
  • 1/2 tsp Orange Zest (A few grates of the orange peel will make the sponge more vibrant.)
  • 1 1/2 cup Good Quality Dark Chocolate Semi-sweet chocolate can also be used.

Method
 

  1. Preheat the oven to 350 degrees F. Butter and lightly flour a muffin pan.
  2. Warm the orange juice in a glass measuring cup. Once the juice is warm, add 1/2 cup of boiling water into the measuring cup. Mix the Jello packet and the liquid together. Sir until well combined. Add 1/2 teaspoon of orange zest.
  3. Lightly grease a baking sheet. Pour the hot Jello mixture onto the cookie sheet so that the Jello can set in a thin layer. Alternately, you can line the sheet with a piece of plastic wrap to make removing the Jello easier. Place Jello in the refrigerator to firmly set.
  4. Add the egg to a mixing bowl. Begin to beat as you add the granulated sugar to the egg. Beat until light and well combined. Slowly add the flour, baking powder, vanilla, and orange zest. Mix until light and airy.
  5. Add approximately one tablespoon of the cake mixture to each muffin cavity. The mixture will slightly fill all 12 cavities. Bake the cake layer for 7-8 minutes- or until a light golden color has been achieved. The tiny cake layers will spring back when you press them. Allow the cake layer to cool.
  6. While the cake layer is cooling, remove your set Jello from the refrigerator. Using a small biscuit cutter or cookie cutter, cut 12 rounds of Jello.
  7. In a microwave proof bowl, melt the dark chocolate (being careful not to burn in the microwave.) The chocolate should cool a little bit before adding to the Jello layer. Otherwise, the chocolate will slide off the Jello as it begins to melt the Jello layer.
  8. Now it is time to assemble your Jaffa cakes. The cake layer is on the bottom. Then carefully add the orange Jello layer. Lastly, spoon about 1 Tablespoon of melted chocolate onto the Jello layer of the Jaffa cakes. (Enough to cover the tops.)
  9. Allow the cakes to harden. This step can be sped up by placing the cakes in the refrigerator. Once the chocolate is hardened the Jaffa cakes are ready to be eaten.

Notes

*Use organic oranges, if possible, as the peel will be used for the orange zest.
*Store Jaffa cakes in a cool area to avoid the Jello becoming too soft.