Chocolate & Orange Jelly Sponge
These are reminiscent of a famous cake or biscuit in the UK that tastes of Jaffa Oranges!
Ingredients
Jelly Topping
1 pack of orange jelly
150ml boiling water
Zest of 2 oranges
Sponge
2 large eggs
50g caster sugar
50g self-raising flour
Chocolate Glaze
180g dark chocolate
NB: if you prefer, use milk chocolate, this is to taste. I prefer the contrast of the slightly bitter dark chocolate with the tangy freshness of the orange jelly, but not everyone does.
Alternatives
1 pack of lemon jelly
Zest of 2 lemons
1 pack lime jelly
Zest of 2 limes
Experiment!
NB: you will also need a little butter or margarine to grease the baking tray.
Method
Preparation
Preheat the oven to 180 c or Gas Mark 4. If using a fan oven then reduce the temperature to 160 c
Grease 12 small moulds such as a mince pie tray or fairy cake tray with a little butter or margarine.
Cooking
1. Prepare the jelly by breaking it up into pieces, place in a bowl and pour the boiling water over the pieces and stir until the jelly is dissolved. Next, add the grated zest of one orange and stir again and put into a 20 x 30cm baking tray to cool and set.
2. Whilst the jelly is setting it is time to make the sponge base. Start by whisking the eggs and sugar together until the sugar has dissolved and the mixture has a fluffy texture and a lovely pale colour.
3. Gently fold the sifted flour in, until it is fully incorporated with no lumps visible.
4. Spoon the mixture into each of the greased baking tins. Don’t fill them to the top as the sponge needs some room to rise.
5. Place the baking tray in the oven and bake for about 7 minutes or until the sponges have a golden colour and a skewer comes out clean.
6. Cool the sponges and get ready to assemble the cakes.
7. Firstly, gently melt the chocolate in a bain marie made by placing a heatproof bowl over a saucepan of simmering water. Don’t put the chocolate in a saucepan on to direct heat, it burns very easily. When melted, take it off the heat and allow it to cool a little.
8. Next, lay out some baking paper and turn the set orange jelly out onto it, and then cut 12 little circles out, small enough to fit comfortably on the top of the little sponges you have just made. I use a small glass though you might have a cutter to do the job.
9. Place one of the little jelly discs on to the top of each sponge.
10. Gently pour the chocolate over each of the sponges until each is covered and then sprinkle a little of the remaining orange zest on each of the cakes.
NB: When doing this, make sure you have a small tray to catch the drips underneath the wire cooling rack! It could be a nasty mess if you don’t.
11. Leave the little jelly/sponge/chocolate cakes to completely cool and set before tucking in, or don’t and get sticky fingers!
