Copycat Jaffa Cakes
A traditional British sweet treat with a sponge cake base, orange jam filling, and topped with a chocolate coating.
Ingredients
Method
- Add Jell-O to a bowl and whisk in boiling water until gelatin mix is dissolved. Whisk in orange preserves until dissolved. Stir in cold water. Pour mixture into a shallow 9×13 dish and chill in the fridge until set, at least 2 hours, best overnight.
- Preheat the oven to 350 degrees F (180 degrees C). Grease a 12-cup muffin tin.
- Whisk egg and sugar together in a bowl until pale and fluffy using an electric mixer. Gently fold in flour until combined.
- Fill each muffin hole with 1 heaping teaspoon of batter and spread batter to make sure it covers the entire bottom. Once all 12 holes are filled distribute remaining batter evenly among the 12 holes.
- Bake in the preheated oven until the cakes should spring back when lightly pressed, 8 to 9 minutes. Remove muffin tin from the oven and allow to cool in the tin,5 to 10 minutes. Transfer to a wire rack to finish cooling.
- Meanwhile, melt chocolate in a microwave-safe glass or ceramic bowl in 20-second intervals, stirring after each interval until chocolate is completely melted, 1 to 3 minutes. Let chocolate cool to thicken slightly.
- Remove cooled and set Jell-O from the refrigerator and cut out 12 circles using a 2-inch round cookie cutter. Place 1 Jell-O round on top of each cooled cake. Remove edges of Jell-O so that the melted chocolate can rest on the cake base. Spoon melted and cooled chocolate over the Jell-O and allow to set completely.
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