Jaffa cakes
Create your own homemade chocolate and jelly-topped cakes with a light sponge base, zesty filling, and glossy chocolate coating - a classic treat baked in just 10 minutes.
Updated : 22 December, 2025
Easy
About 45 min.
Ingredients
For the cakes
2
Eggs
50 grams
Sugar
50 grams
Flour
For the filling
135 grams
Jelly
1 tablespoon
Marmalade
125 milliliters
Water
200 grams
Dark chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use orange jelly and orange marmalade to make this dessert.
Step 2
Preheat the oven to 180C.
Step 3
To begin the cakes, bring a small amount of water to the boil in a saucepan, then lower the heat until the water is just simmering. Place a heatproof bowl over the pan, ensuring the base does not touch the water. Add the eggs and sugar to the bowl and whisk constantly for 4-5 minutes until the mixture becomes pale, fluffy, and fully combined.
Step 4
Add the flour, continuing to beat until the batter becomes thick and smooth.
Step 5
Spoon the mixture into a 12-hole muffin tin, filling each well halfway. Bake the cakes for 8-10 minutes, or until they are pale golden-brown and a skewer inserted into the middle comes out clean. Leave them in the tin to cool completely.
Step 6
For the filling, mix the jelly, marmalade, and boiling water in a bowl until dissolved and smooth. Pour this mixture into a shallow baking tray or dish to create a layer about 1cm (½in) deep. Allow it to cool completely before transferring to the fridge to set.
Step 7
Once the jelly has fully set and the cakes have cooled, cut out discs of jelly to match the diameter of each cake and place one disc on the top of each sponge.
Step 8
Bring water to the boil once again, reduce to a simmer, and place a heatproof bowl above it, not touching the water. Add the chocolate and stir until melted, smooth, and glossy. Pour the melted chocolate over the tops of the cakes and leave to cool and set before serving.
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