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Jaffa Cakes

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PREP TIME 1.5 hour (including cooling time)
COOK TIME 10-12 minutes
SERVES 12

Ingredients

For the middle:

• 150g Your favourite orange marmalade

For the sponge:

• 50ml OGGS Aquafaba
• 25g caster sugar
• 25g self-raising flour

For the topping:

• 200g dark chocolate

Method

Method:
1. Start by smoothing out your marmalade over a sheet of baking paper so it’s roughly the thickness of a one-pound coin. Leave to set in the fridge for at least an hour
2. Using an electric whisk, whisk your OGGS Aquafaba on a high speed until it’s reached stiff peaks and no longer shifts in the bowl.
3. Spoonful at a time, add the caster sugar and continue whisking until the mixture is glossy.
4. Combine the flour and gently fold with a spatula.
5. Lightly grease the bottoms of a muffin tray and put a tablespoon of mixture into each hole.
6. Bake for 10-12 minutes.
7. Melt your chocolate, either in the microwave or over a bain-marie and leave to cool.
8. Time to assemble! Using a small cookie cutter, or a shot glass, cut out the orange marmalade filling and place it on top of the mini cake bite. With a teaspoon, drizzle over the cooled dark chocolate and leave to cool.

Top Tip:

1. Before the chocolate has cooled fully over the cake, use fork tines to make the traditional criss-cross jaffa cake pattern!

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