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Homemade Jaffa Cakes

Celebrate Fairtrade Fortnight by whipping up a batch of these jaffa cakes using Fairtrade chocolate!

1 hr 15 minutes to prepare
Serves 15-20
Print Recipe


  • 135g packet orange jelly
  • 100ml boiling water
  • Sieved juice of 1 medium orange
  • Zest of 1 medium orange
  • 3 large free-range eggs
  • 90g caster sugar
  • 75g plain flour, sifted
  • Icing sugar for dusting
  • 180g Fairtrade plain chocolate (70%)


  1. Preheat the oven to 180C/160C Gas/Fan and prepare 2-3 trays with greaseproof paper.
  2. To make the jelly, rip up the jelly cubes and add into a bowl. Pour over the boiling water and stir until disolved, then mix in the orange juice & zest.
  3. Pour the mixture into a shallow tray and chill in the fridge until set.
  4. For the sponge, seperate the egg whites, keeping the yolks, and whisk until fluffy. Once fluffy, gradually whisk in the caster sugar until you get stiff peaks.
  5. In a seperate bowl, lightly whisk the egg yolks then fold into the white mixure.
  6. Sieve in the flour, then carefully fold until mixed, retaining as much air as possible.
  7. Gently pour the mixture into a piping bag and cut off the end. Pipe small circles, about 2-3cm around 5cm apart.
  8. Dust the circles with icing sugar and let them rest for 5 minutes. Repeat these two steps then put in the oven.
  9. Bake for 9 minutes, until the sponges spring back when touched.
  10. Leave to cool in the tray for a few minutes then finish cooling on a wire rack.
  11. While cooling, break up the chocolate and add to a bowl over simmering water to gently melt.
  12. Turn the jelly out onto a sheet of non-stick baking parchment and cut out discs slightly smaller than the sponge bases. Place one jelly disc on each sponge.
  13. Top each jelly & sponge round with chocolate. Use the prongs of a fork and lightly press on the chocolate to create a criss-cross pattern.
  14. Leave to set completey. Store in the fridge or an air tight tin (if you haven't eaten them all!).
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