Jaffa Cakes

Jaffa Cakes

Cooking time



Soft biscuits covered with lots of chocolate and orange jelly.


  • For the cheating on McVitie’s jaffa biscuits
  • 120g egg whites

  • 100g sugar

  • 80g egg yolks

  • 100g sift flour

  • For the darts of orange jelly pleasure
  • 5-6 organic oranges (for about 500g of fresh orange juice)

  • 100g sugar

  • 1 tbsp cinnamon

  • 1 vanilla pod

  • 3 gelatine leaves

  • For this fire chocolate topping
  • 200g dark chocolate


  • Play Franz Ferdinand first album and preheat your oven to 200°C. Make a French meringue : whip the egg whites until foamy with your Kitchen Aid or an electric mixer. Add sugar little by little until shiny stiff peaks.
  • Add the egg yolks and mix geeeently with a rubber spatula. Add flour little by little and stir carefully. Place the mixture in a pipping bag with a round tip and pipe out 5cm round shapes. Don’t have pipping bags? Use a spoon!
  • Bake your biscuit for 5-6min until golden brown. Allow to cool down on a wire rack.
  • Make your delicious orange jelly : hydrate your gelatine in a bowl of water. Meanwhile, heat all the others ingredients in a pan. When it boils, stop the fire and wait for about three minutes. Add the gelatin, stir until melted. Put the jelly in a cold bowl and place it in the fridge for one hour.
  • Dance with Michael. Or Jacqueline. As you like.
  • All your preparations are cold? Good. Whip the orange jelly and spread it on your biscuits. Place them in the fridge.
  • In a bowl, break the chocolate into pieces, set it over a pan of simmering water and watch it melt. Spoon over your biscuits. Place them in the fridge for about 30 min.
  • Eat and feel the darts of pleasure…


  • No Scots where harmed during the making of these cakes.

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