Jaffa cakes feature a light genoise sponge topped with a layer of jelly, providing opportunities for creative flavors. Passion fruit juice can be used, although it may be easier and more economical to use a carton juice. The jelly is created by softening gelatine sheets in cold water, dissolving them in heated passion fruit juice, then chilling until set. The sponge is made by whipping egg and sugar, folding in flour, baking the mixture until it is golden, and topping each with jelly discs.
The base is an incredibly light genoise sponge that's topped with a layer of jelly, allowing for creativity in flavor selection.
Juicing enough passion fruit to get 200ml of liquid is tedious and expensive, so using a carton of juice is a practical alternative.
Making the jelly involves softening gelatine sheets in cold water, dissolving them in heated passion fruit juice, and chilling until set.
The cakes are made by whipping egg and sugar until fluffy, folding in flour, and baking until golden and springy.
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