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Mary’s Jaffa Cakes – Technical Challenge

Is it a biscuit? Is it a cake? The only question on our lips right now is when are you going to send in your Jaffa Cake creations?!

The time has come to dust off your apron, grease up those baking trays and show us what you got in the first of this series’ technical challenges. It might have been a gingham-clad secret for our new bakers, but we’ve provided the full list of ingredients and recipe for you below to ensure that your Jaffa Cakes are not only the right way up, but pretty darn tasty too.

Before you devour your tasty technical creations, don’t forget to take a photo and upload it to our Bake Off gallery. Sharing is caring, and we want to see what you’ve created! Happy baking!


For the jelly

135g packet orange jelly

finely grated zest of 1 small orange

150ml boiling water

For the sponge

unsalted butter, for greasing

2 large eggs

50g caster sugar

50g self raising flour, sifted

For the topping

180g plain chocolate, 46% cocoa solids

1 – For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30cm x 20cm tray. Chill in the fridge for 1 hour until set.

2 – Meanwhile, pre-heat the oven to 180C/Fan160C/Gas 4 and grease a 12 hole, shallow bun tin with butter. Whisk the eggs and sugar together for 4 – 5 minutes until pale and fluffy, then gently fold in the flour.

3 – Fill each well in the bun tin three quarters full with the cake batter. Bake for 7-9 minutes, until well risen and the top of the sponges spring back when lightly pressed with a finger. Remove from the oven and leave to cool in the tray for a few minutes then finish cooling on a wire rack.

4 – To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool & thicken slightly.

5 – Turn the jelly out onto a sheet of non stick baking parchment. Cut 12 discs from the orange jelly using a 5cm round cutter. Sit one jelly disc on top of each sponge.

6 – Spoon the melted chocolate over the jelly discs and leave to set slightly. Using a fork create a criss cross pattern on top of the chocolate, then leave to set completely.