McVitie's Jaffa Cakes Pole, 488g

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Fold the flour into the mix gently, but lightly and high to retain as much air as possible. And be careful not to over-mix. 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 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. 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.

Mary Berry’s jaffa cakes recipe - BBC Food

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. 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. 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! 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: 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.

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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! 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.

Jaffa Cake Recipe - Great British Chefs

Prepare the jelly/jello FIRST! It needs time to cool and set before making the sponge. So give it a good couple of hours at least. But the undisputed winner was the Ginger Nut, with an ODT of 2.92 seconds and the result of being classed a classic dunker because the ginger became even more gingery while the biscuit held its crunch. 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. Melt your chocolate SLOWLY and on a LOW HEAT to avoid it ‘seizing’ or burning.And follow the instructions in the recipe card for a shinier top. 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?

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This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; 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.

Jaffa Cakes - Pinch Of Nom

Yes again! My Gluten Free Jaffa Cake recipe doesn’t actually contain any dairy at all. The only ‘risk’ ingredient is the chocolate on the top. And providing you choose a dark chocolate that is safely dairy free, it’s all good! How to make Gluten Free Jaffa Cakes… Tips for success When we wrote up the results, I insisted that the magazine’s chief sub-editor, Paul Dring, wear a lab coat. He was forever, from that moment on, Dr Spatula to my Professor Spoon (think Sancho Panza and Don Quixote; they were heady days).

Can I freeze these Jaffa Cakes?

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. 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! As I said at the time, and memory serves that it was a press conference in Westminster’s QEII Centre (although it might just have been a press release): “We needed to establish the mean duration of the individual dunk episode of the average Briton. This was then combined with the time it took for each brand of biscuit wholly to dissolve in tea. And thus we calculated the perfect amount of time for the dunking operation.” 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.

Jaffa Cakes - The Sun McVitie’s has shrunk its ‘yard’ of Jaffa Cakes - The Sun

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: Sift in the flour and fold everything together with the orange juice and zest using a metal spoon. Use a spatula to scrape the batter into the frying pan. Level the batter off, then bake in the centre of the oven for 20-25 minutes, until risen and golden and a skewer comes out clean when pushed into the centre of the cake.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. Upturn the cakes (so that the top-baked side is underneath) before coating them with jelly and chocolate. This gives a sturdier bottom to your Jaffa Cakes.