Jaffa Cakes

Method

• step 1

  To allow it to cool and set prepare your jelly filling first, in a bowl mix the jelly mix marmalade and boiling water together until no traces of the jelly mix are visible, pour into a shallow baking tray so the mix is about 1cm thick and allow to cool and set in the fridge.

• step 2

  Pre heat your oven to 180C.

• step 3

  Bring a small pan of water to the boil then reduce to a simmer, place over a heat proof bowl (don't let it touch the water), add the eggs and sugar to the bowl and beat continuously for 4/5 minutes or until the mix if well combined and fluffy.

• step 4

  Add the flour and vanilla to the mix and beat until a thick smooth batter is formed, fill each hole of a greased 12 hole muffin tin half full, and bake for at least 8/10 minutes until golden brown and cooked through.

• step 5

  Remove the sponge from the oven and allow to cool in their tray. Whilst they cool melt your chocolate either over a pan of boiling water or in a microwave and let that cool too.

• step 6

  When everything has cooled and the Jelly has set your ready to assemble, cut out with a small cutter rounds of your jelly small enough to fit on your sponge base and leave a small gap from the edge, then pour over our chocolate to stick on the jelly, leave the cakes to set in the fridge until the chocolate has hardened, then ENJOY!