Calorie conscious jaffa cakes - recipe

Calorie conscious jaffa cakes

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  1. 1

    Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Lightly grease an 8 hole muffin tin.

  2. 2

    Place the eggs and sugar into a large bowl suspended over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk continuously for 4-5 minutes, or until the mixture is pale, fluffy and leaves a trail when the whisk is removed.

    For this step you'll need:

    • 2 Egg(s) (free range)
    • 25g Half Spoon granulated sugar
  3. 3

    Add the flour, beating continuously, until a thick, smooth batter forms.

    For this step you'll need:

    • 50g Plain white flour sieved
  4. 4

    Half-fill each muffin tin with the cake mix. Bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through. Remove from the oven and set the cakes aside, still in their tray, until cool. They may sink a little. Remove the cakes from the tins.

  5. 5

    Sprinkle the contents of the sugar free jelly into a jug of 285ml boiling water. Stir until dissolved and then make up to 450ml with cold water. Pour the jelly into a shallow-sided tray or dish to form a 1cm layer of jelly. Set aside until completely set.

    For this step you'll need:

    • 23g Jelly sugar free, sachet
  6. 6

    When the jelly has set cut small discs from the layer of jelly, slightly smaller than the diameter of the cakes. Sit one jelly disc on top of each cake.

  7. 7

    Place the chocolate in a bowl suspended over a pan of simmering water and stir until melted. Leave to cool slightly and drizzle over the cakes. Leave until the chocolate is set.

    For this step you'll need:

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