Fantastic homemade Jaffa Cakes
Homemade Jaffa Cakes are my (Maja's) favorite Cookie Week cookies. They are perfect and can easily be confused for the store-bought version. The only main difference is in the orange jelly flavor. The store-bought version is more intense, but we are super content with the result since we are not using artificial ingredients. Here are the main reasons why we believe you're going to like this recipe:
- the taste buds will have a happy dance when you bite into this magnificent Jaffa Cake
- the orange jelly is intensely orangey, holds the shape beautifully, and immediately reminds us of store-bought Jaffa Cakes
- the chocolate coats the cakes beautifully
- the sponge cake is golden and very soft
- without any artificial flavors and colorings
- kids and adults love it
- they keep well in a cookie box and are perfect for Christmas and other special occasions
- each cake has only 61 calories
A simple step-by-step preparation
These Jaffa Cakes are simply divine. The preparation is divided into three parts. First, we make the orange jelly, then we make the sponge cakes, and last but not least, the melted chocolate for the coating. Below you will find the list with all the instructions and ingredients, and here are some tips and tricks to follow.
- Make the orange filling mixture and pour it onto the greased baking sheet.
- Make the cake mixture and pipe it onto the prepared baking sheet.
- Bake the cakes and cool.
- Cut circles from the orange jelly and place them over the cooled cakes.
- Melt the chocolate and dip the cakes into the chocolate.
- Cool the cookies to room temperature.
- Serve and devour.
Tips and tricks to always make amazing Jaffa Cakes at home
Here are some tips and tricks on making the best Jaffa Cakes at home.
The gelatine should never boil - we always add gelatine when the mixture isn't boiling. Remove from the heat, then stir in the gelatine powder.
Store the jelly on an even surface - When you pour the orange mixture into the greased pan, make sure to place it on an even surface in your fridge. Otherwise, the orange filling won't be even in thickness for all the cookies.
Work quickly with the cake mixture - because we are working with a sponge cake, it is essential to pipe them quickly to prevent the cooking from deflating. Use a clean piping bag because any oily surface will damage the cookie shape too.
Chocolate - use a semi-sweet 45% - 55% cacao chocolate. Add the canola oil, or better, melted cacao butter, to the melted chocolate to make a thinner coating and easier coating. Before coating, make sure the melted chocolate is at room temperature. Leave the chocolate-coated cookies to set at room temperature too.
Use a toothpick - when coating the Jaffa Cakes, use a toothpick that holds both the cake and the orange jelly. This will help keep the shape, and it will be so much easier to coat them in chocolate.
Storing
Feel free to store Jaffa cakes in an airtight container or sealed cookie box for up to 14 days.
Optionally store the orange jelly in the fridge, in an airtight container, for up to 3 days.
How to make these Jaffa Cakes at home (video)
Check this quick video to master making Jaffa Cakes at home.
Try these amazing Christmas cookies too
- Caramel Sandwich Cookies with Sesame Seeds
- Chocolate-Dipped Orange Palmier Cookies
- Fig Newton Cookies
- Ricciarelli (Italian Almond Cookies)
- Whole Wheat Cookies with Nutella
- Biscotti with Raisins and Nuts
- Chocolate Brownie Cookies
- Chocolate Crinkle Cookies
- Quick Gingerbread Cookies
- Lemon Poppy Seed Cookies
METHOD
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gelatine and preparation
Stir to combine the gelatine powder and cold water in a small bowl. Set aside for 10 minutes. Grease a paper towel with a tiny bit of canola oil and grease a 20 cm x 30 cm (8-inch x 12-inch) baking sheet. Line a separate, large baking sheet with parchment paper. Place a rack in the middle of the oven, then preheat it to 180 °C / 350 °F. Line a large baking sheet with parchment paper.
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orange filling
Add sugar, orange peel, and water to a saucepan. Place over high heat and bring to a boil. Lower the heat to medium and cook for 3 - 4 minutes or until the thermometer inserted at the center of the mixture registers 113 °C - 115 °C or 235 °F - 239 °F. Then add the freshly squeezed orange juice and whisk to combine the sugar and juice. Cook for a minute, remove from the heat, and carefully remove the orange peels. Stir in the gelatine mixture and lemon juice. Stir using a whisk until the gelatine melts into the mix and combines. Pour the orange mixture onto the prepared greased baking sheet. Place in the fridge on an even surface for 30 - 45 minutes.
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cakes
Beat the vanilla paste, egg, sugar, and grated orange zest in a bowl. Using an electric mixer, mix for 3 - 5 minutes to get a pale mixture tripled in size. Then, using a spatula, gently stir in the flour and baking powder until combined. Transfer the mixture into a piping bag fitted with a round 0.5 cm (0.2-inch) tip. Pipe cookies (approx. 3-4 cm or 1.2 - 1.5-inches in diameter) onto the lined baking sheet. You should get 18 cookies.
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bake
Place the baking sheet with the cookies into the preheated oven. Bake for 10 - 12 minutes at 180 °C / 350 °F or until golden-brown on top. Remove the baked cakes from the oven and set them aside to cool.
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jaffa cakes
Cut eighteen 5 cm (2-inch) circles from the set orange jelly. Transfer each circle to the center of the baked and cooled cake using a knife. Melt the chocolate in a microwave or a bowl over a pot filled with boiling water. Insert a toothpick from behind each cake and through the center of the orange jelly. Dip the front of the cake into melted chocolate and transfer it to a wire rack to cool at room temperature.
TipOptionally check the melted chocolate before coating. The temperature should be 30 °C - 32 °C or 86 °F - 90 °C.
