The Bake Off: Jaffa Cakes

Warning: Extremely British, yet exciting, blog post ahead! 

Words cannot describe how much I love The Great British Bake Off. I honestly can't put my finger on what exactly I find so wonderful about it, but it's one of my favourite TV programmes of all time. With all the buzz surrounding GBBO, of course I had to jump on the bandwagon - this year I really wanted to feature a sort of Blog Series that followed the programme through the weeks. I may be mad, but welcome to my own version of The Bake Off as I introduce you to my new blogging baby... 

Each week I will be attempting the technical challenge that the bakers have to do, taking me well past my 20th Birthday and into my second year at University. Expect 100% honesty (you will see all of the success AND, no doubt, all of the failure), 100% effort (I'm not the best at baking, but I'm definitely going to try my hardest!), 100% eating (unless of course I deem my creation inedible!). 


Confession time: I LOVE Jaffa Cakes, almost as much as I love Bake Off. So when I saw what the bakers were given, I couldn't wait to try my hand at them. 

For the Jelly:
1 packet orange jelly
150ml boiling water
Zest of 1 orange

For the Cake:
Unsalted butter, for greasing the tin
1 large egg
25g caster sugar
25g self raising flower

For the Topping:
180g plain/dark chocolate (min. 36% solids)

Mixing bowls
Baking tray (large enough to get 12 circles of jelly out of!)
Shallow cupcake tin
Cookie Cutter (between 4.5-5cm diameter - mine was 4.8cm!)
Baking Paper
Cooling Rack


1. Make up the jelly by breaking into squares and then dissolving with the hot water. Add the zest of the orange then pour into baking tray. Put in fridge to set for at least an hour.
2. Preheat your oven to 180C/Fan160C/Gas 4. Grease the cupcake tin with the butter.

3. Beat the eggs and sugar together for about 5 minutes until light and fluffy. Fold in the flour (I use a metal spoon to prevent as little air loss as possible). Fill each cupcake tin with the batter and smooth out.
 4. Bake the mixture for 7-9 minutes, until golden and the sponges bounce back after being pressed lightly. Leave to cool in the tray for a couple of minutes then turn out onto your cooling rack. 

5. Cut your jelly circles out using the cookie cutter (the recipe said to turn out the jelly onto baking paper, but I just cut them in the tin and peeled them out.) Place one disk on each cake.

6. Melt the chocolate over a pan of boiling water then leave to cool (I'd say 5-10 minutes in the fridge is perfect, else you'll melt the jelly like I did - see below!)

7. Smooth the chocolate over each cake then allow to set further. You can create the criss-cross pattern in the chocolate using a fork, then leave to cool and set properly.

What I'd do differently: Use 30g of Flour and 30g of Sugar to get 12 (not 11) cakes, be more patient when it comes to the chocolate application and grease the tin with a little more butter before putting the mixture in!
Each week I'm going to rate the recipe on patience factor (0 meaning I'd never do it again!), easiness and taste, so hopefully at the end I can rank them all, plus you guys can get a real-life summary of how I did! So here goes the first ratings...

Patience Factor 5/10 (I'd much rather buy a packet I think!)
Easiness 8/10 (the chocolate let it down!)
Taste 9.5/10 (so good...)

Have you tried making these yourself? Leave a link to your post/photo if you have! I hope you guys enjoy the new blog series as much as I know I'm going to... Have a great week! 
Becky xx


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