McVitie's Jaffa Cakes Pole, 488g

Product Information

Heat the oven to 180C/160C fan/gas 4. Put the butter and sugar into a large mixing bowl. Using electric hand whisks beat the butter and sugar together until light and really creamy. Slowly add the eggs, a little at a time, whisking in between additions until the egg is fully incorporated. When they are cool carefully remove the sponges from the muffin tin - a tablespoon can help with this step! Place the set jelly on top of the sponges. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter.

Jaffa Cake Recipe - Great British Chefs

Make your own jelly using gelatine and any liquid you choose… You can even make a boozy version by adding a tot of liqueur to the mix.

More to discover

Remember to lightly grease the muffin pan, so that the sponge cakes release easily after baking. You can use a light smear of butter (or dairy free alternative) or oil for this. So what’s with the ‘cake’ definition? Well, the base argument is this… Although they might look like and be marketed as biscuits, Jaffa Cakes are actually baked with a Genoise Sponge… That’s a cake mix right? And the texture is that of a sponge cake, which (unlike a biscuit) goes harder as it stales.

Jaffa Cake Long Tube Comparison - October 2023 Best Jaffa Cake Long Tube Comparison - October 2023

It’s the greatest outrage in food since the horsemeat scandal of 2013. In case you missed it, research was published this week claiming that the Jaffa Cake is the most dunkable biscuit. Except, of course, that a) it’s not, and b) it’s not a biscuit. 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 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set. I’ll deal with the latter point first. That a Jaffa Cake is not a biscuit is rather suggested by its name. And also by law. In 1991, its creator McVitie’s successfully argued – in an epic battle with Her Majesty’s Revenue & Customs – that the JC, invented in 1927, was a cake and thus not subject to VAT.I should know, having conducted the Ultimate Biscuit Dunking Challenge in 2004, while I was editor of Waitrose Food Illustrated. Ahead of the curve (as ever), I gathered a team of food scientists and a further 100 volunteers to peer-review the results. We hired retort stands (don’t ask, but it sounded good), sourced traditional stopwatches (for a retro Olympic feel), and devised the ODT formula: Optimum Dunking Time.

Giant Jaffa cake recipe | delicious. magazine

Nonetheless, the debate rages on… Is a Jaffa Cake actually a cake or a biscuit? They are sold in the biscuit aisle, come lined up in a box, are shaped like a cookie and to all intent and purpose are eaten in the same way as any other biscuit. When it comes to the Genoise sponge whisking is key! Don’t cut corners here… It’s essential that you whisk the eggs and sugar until the batter forms a lasting trail of mixture across the surface (that remains visible for a few seconds) when the whisk is lifted. Jaffa Cakes are much easier to make than you’d think. The jelly (adding boiling water to jelly/jello cubes) is child’s play…Making the sponge is an easy whisk-and-bake job… And all the chocolate needs is to be carefully melted and spread on the top. Okay… the chocolate can be a bit messy, but who cares what they look like? No doubt many of you will argue with me, but I am with McVitie’s on this one. Jaffa Cakes (gluten free or not) are CAKE! Note: You can also substitute the flour + xanthan + baking powder with a commercial self-raising flour that contains all three elements (eg Doves Freee). For the topping:FREE FROM PALM OIL, SUGAR, SALT, XYLITOL & PRESERVATIVES! - NO PALM OIL, NO ADDED NASTIES, JUST DELICIOUS GOODNESS! Manufactured from sustainable nuts, slowly roasted to perfection. Like our other dog pastes, you can enjoy this too! No harmful ingredients or nasties! This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; Custard Creams, we discovered, were an absolute disaster unless you want a teacup full of sludge and slurry. Garibaldis could be immersed for nearly five seconds, but the results, it turned out, would in polite society be disastrous.

Grown up jaffa cake | Asda Good Living

Giant lady fingers, meanwhile, showed a rusk-like ability to stand up to immersion in hot liquid for more than an hour, whereas Rich Tea biscuits dissolved so rapidly that the report concluded they were only perfect for those without teeth. We prefer to use a granulated sweetener which is natural, has no nasty after taste, and weighs the same as sugar. They tend to cost a little more but they’re definitely worth it, and you’ll use less than the powdered variety of sweetener – there are a few brands available in the shops, so find one that suits you! Carefully line the jelly tin with baking paper as instructed on the recipe card… It’s easier to tip out that way.For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb! While orange is the traditional Jaffa flavour, you don’t have to follow the rules! You can make YOUR gluten free Jaffa Cakes any way you choose. Why not: And so is this recipe. The GLUTEN FREE genoise sponge is airy and softer than you get from a commercial Jaffa. It’s amply topped with a layer of zesty citrus orange jelly and a generous slathering of dark chocolate. Without a doubt, cake… and without a doubt, delicious. Why we need a great recipe for Gluten Free Jaffa Cakes