Jaffa cakes offer a delightful combination of fluffy sponge cake, tangy orange jelly, and smooth milk chocolate, making them a beloved sweet treat for any occasion.
Mary Berry, a nationally treasured baking expert and former Great British Bake Off judge, has perfected a Jaffa cake recipe that’s earned nearly flawless five-star ratings on BBC Food. Her recipe proves that these charming cakes are surprisingly simple to create at home.
According to Mary, “Jaffa cakes are nowhere near as tricky to make at home as you might think. The only fiddly bit is making the chocolate look perfect, but they’re still great if you just spoon it over.”
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To prepare this classic treat, you’ll need a 5cm round biscuit cutter, a 12x8-inch baking tray, and a 12-hole shallow bun tin.
Ingredients:
For the jelly:
- Orange jelly crystals
- Boiling water
- Orange zest
For the sponge:
For the topping:
Method:
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Start by making the jelly. Break the jelly crystals into a bowl, pour over boiling water, and stir until completely dissolved. Stir in the orange zest, then pour the mixture into a shallow 12x8-inch tray. Chill in the fridge for about 30 minutes or until set.
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While the jelly sets, preheat your oven to 180°C (160°C fan)/Gas mark 4 and grease a 12-hole shallow bun tin with butter.
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To prepare the sponge, whisk the eggs and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each bun tin well three-quarters full and smooth the tops.
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Bake the sponges for 7-9 minutes until well risen and the tops spring back lightly when pressed. Allow them to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
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Melt the chocolate by placing a bowl of chopped milk chocolate over a pan of gently simmering water. Remove from heat and let it cool slightly to thicken.
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Turn the set jelly out onto non-stick baking parchment. Using the 5cm biscuit cutter, cut out 12 discs from the jelly.
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Place one jelly disc on top of each sponge. Spoon the melted chocolate over the jelly discs, spreading gently. Use the prongs of a fork or a skewer to create a delicate criss-cross pattern on the chocolate surface, then leave the cakes to set fully.
If the chocolate starts to set before you finish coating all the cakes, gently reheat it to keep it smooth and pourable.
This Jaffa cake recipe combines Mary Berry’s signature simplicity with classic flavors, delivering a real treat that you can enjoy in just half an hour.