Is it a biscuit or is it a cake? This recipe for Pink Grapefruit Jaffa Cakes takes your favourite tangy treats to the next level. They look so complicated to make, but honestly, there are three main steps to make these delicious cakes at home. Making the jelly. Making the sponge. Coating in chocolate. Easy right??
Let’s talk through the steps.
The jelly is made from pink grapefruit juice. You can freshly squeeze it yourself or use bought freshly squeezed juice. Ideally, you don’t want it to be from concentrate juice as the flavour won’t be so vibrant against the dark chocolate. Using leaf gelatine is probably the easiest way to use gelatine as less likely to get lumps and mixes in nicely to the warmed juice. But like powdered gelatine, you need to give it time to hydrate in cold water before using. I haven’t tried making the jelly with vegetarian gelatine, I haven’t had the best experiences using it in the past for marshmallows but might work better with jelly.
The sponge base is using a fat-free sponge, which when looking at the ingredients will be very confusing and no I haven’t missed any ingredients out! You really want to whisk the eggs and sugar for 5 minutes and I even set a timer for mine, as you want it super light mix as you’ll be folding in flour so want plenty of air in before you knock some of it out in the process. The best tray to bake these sponges in is a shallow bun tray or a mince pie/jam tart tray. These will give you a nice round bottom and flat top to place the jellies on, without having to pry them out of a deep muffin tray. Just make sure you butter the tray holes well even if non-stick coated.
Finally, coating in chocolate, using teaspoons you can nudge the chocolate around the jellies to coat whilst keeping the bottom half of the sponge chocolate free for the true look-alike effect! The jellies stay in place on the sponge so you don’t need to ‘glue’ the jellies down with any chocolate.Print
Makes 12 Jaffa Cakes
For The Grapefruit Jelly –
- 25g Caster Sugar
- 140ml Pink Grapefruit Juice
- 2 Sheets Gelatine
For The Sponge Base –
- Unsalted Butter, for greasing
- 1 Free Range Large Egg
- 25g Caster Sugar
- 25g Self Raising Flour
For Decorating –
- 125g Dark Chocolate, melted
- Make the jelly first. Line an 8″ square tin with cling film and set aside. Put the sugar, 50ml of the juice and 10ml water in a saucepan and put over low heat. Stir well to help dissolve the sugar. Put the gelatine sheets in a bowl of cold water and leave to soften for 5 minutes. When the sugar has dissolved and the juice is warm to the touch, remove from the heat. Take the gelatine out of the water and squeeze to remove the excess liquid. Stir it into the warm juice until dissolved and combined. Add the remaining 90ml juice and stir gently. Pour the jelly into the prepared tin and move to the fridge, chill until set.
- Make the sponge base next. Grease a shallow bun or mince pie tray with plenty of unsalted butter. Preheat the oven at 180C. Whisk the egg and sugar together for 5 minutes until pale and fluffy, then gently fold in the flour. Gently transfer the mixture to a piping bag. Fill each well in the bun tin three-quarters full and smooth the tops with a spoon. Bake for 6-8 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack. Repeat with any leftover mixture, making sure to grease the holes again before filling.
- To assemble. Using a 5cm round cutter, cut out circles of the jelly. Set a jelly disc on a round of sponge on the middle of the flat side. Spoon the melted chocolate over the jelly discs. Making sure you nudge the chocolate to coated the edges of the jelly, leaving the base sponge free of chocolate then leave to set completely.
- Category: Cakes, Chocolate
- Method: Baking
- Cuisine: British
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