Jaffa cake recipe

Juicy jaffa cakes

The kids will love making – and eating – these zesty family favourites

By , 17 November 2016

(3 votes)

Juicy jaffa cakes
  • 20 Mins

  • Serves: 12

  • Price: 25p per serving

Nutritional Info
Each 93g serving contains
  • Energy

    1035KJ

    247KCAL

    12%
  • Fat

    10.2g

    med

    15%
  • Saturates

    4.6g

    med

    23%
  • Sugars

    23.3g

    high

    26%
  • Salt

    0.09g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1035kJ/247kcal.
Ingredients
  • 400g pack Chosen by you Great To Bake Vanilla Flavour Sponge Mix
  • 2 eggs
  • 150ml cold semi-skimmed milk
  • 125g pot Hartley’s Orange Flavour Jelly
  • 1/2 x 400g tub Chosen by you Great To Bake Chocolate Flavour Frosting
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Put 12 paper cupcake cases in the holes of a muffin tin.

  • Make up the sponge mix with the eggs and the milk, according to packet instructions; divide the mix between the cases. Bake according to instructions, then cool on a wire rack.

  • Using a knife or an apple corer, cut a hole in the centre of each cupcake about 2cm in diameter and almost the depth of the cake, without cutting through the base. Set aside the removed pieces of cake.

  • Use a teaspoon to fill the cavities with the orange jelly, then close up each hole with a small piece of the reserved cake, pressing down to secure.

  • Divide the chocolate icing between the cakes and spread over the top, making swirls with a knife or spoon. Use a fork to create a lattice design in the centre. These are best eaten on the day of making.