I don’t even really like Jaffa cakes if I am honest. Not since I worked for a VAT consultant in 1991 and the whole “for VAT purposes are they a cake or a biscuit?” debate kicked off (biscuits with chocolate on them are subject to VAT, cake is not and McVities claimed they were a cake. HMRC were not convinced).
And since then they have got smaller so I am really not impressed.
But then they were made on the Great British Bake Off last week and I realised they might be quite a fun thing to make. Or at least attempt to make. So on a day when I was trying to take it easy after a lot of walking the day before I fired up the Thermomix and had a go, since all the ingredients that you have at home anyway.
I also had no idea that there was a “right or wrong way up” until #JaffaCakeGate happened when I was melting the chocolate and I decided to tweet a pic of naked Jaffa cakes:
The recipe was actually pretty simple and not too labour intensive at all:
- One packet of gelatine leaves (15 sheets)
- 75g sugar
- 250g orange juice (the best quality you can buy as you want a real hit of orange flavour)
- seedless apricot jam
- 300g dark chocolate
- 4 eggs
- 100g caster sugar
- ½ tsp vanilla extract
- 120g plain flour
- 1 pinch salt
- 1 tsp baking powder
- Preheat oven to 180 degrees
- Grease two 12 bun Yorkshire Pudding tins
- Line a baking tray with cling film
- To make the jelly put all of the gelatine sheets and sugar in the mixing bowl. Whizz for 30 Sec. / Speed 10.
- Add the orange juice. Whizz 5 Sec. / Speed 5.
- Warm 5 Mins. / 80°C / Speed 3.
- Pour into clingfilm lined baking tray and put somewhere cool to set (takes about an hour)
- Wash bowl.
- Insert whisk attachment to the mixing bowl. Break in the eggs, add the sugar and vanilla extract. Whisk 6 Mins. / 37°C / Speed 4.
- Scrape down side of bowl with spatula
- Whisk again 6 Mins. / Speed 4. .
- Add the flour, salt and baking powder. Mix 5 Sec. / Speed 3.
- Using a dessert spoon gently fill the 24 bun holes.
- Wash bowl.
- Bake in the oven for 15-20 minutes.
- Leave to cool
- Making sure the top of the bun remains the top (ie if you turn them over to cool remember to flip them again)
- Use the end of a teaspoon to put a dot of apricot jam on each bun. This helps the jelly stick to the sponge.
- Use a Champagne glass (I found this was the perfect size as it is slightly smaller than the sponge) cut a circle of jelly and place on top of each bun, pressing gently onto the jam. (save left over jelly to eat with cream)
- Melt chocolate in the mixing bowl for 10 Sec. / Speed 9.
- Scrape down sides
- Melt 5 Min. / 37°C / Speed 1.
- Use a spoon to put chocolate onto of each jaffa cake and smooth it over top of sponge and jelly using the back.
- Leave for chocolate to harden.
Okay, my chocolate skills need some work but they don’t taste bad!