The GBBO is back and week one saw me making these mini jaffa cake bites. As I usually stick to buying Jaffa cakes from McVites, I decided I would stick to this Mary Berry Recipe to make them. However, as I decided I was going to use my mini muffin pan, it made 24 jaffa cake bites rather than 12 jaffa cakes.
To make the sponge bottoms you will need:
1oz caster sugar
1oz self raising flour
For the jelly:
1 packet of orange jelly
zest of 1 orange
I used plain chocolate cake covering to top my jaffa cake bites.
I started by dissovling the jelly in the boiling water, adding the zest and allowing to cool in a large dish.
I then made the sponge bases.
Here I pre heated the oven to 180C and greased my mini muffin pan with butter.
I then whisked the egg and sugar for 3-4mins before folding in the flour. I separated the mixture between the 24 holes and baked for around 10 minutes.
Once cooled topped my sponges with the jelly.
I used a fish slice to get the jelly out of the dish and then used a piping nozzle to cut a round disc. Once placed on the sponge I added melted plain chocolate on top.
I was pleased with the result but they are a little time consuming to make.
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