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Strawberry jaffa cakes
- Sarah Cook
Published: June 3, 2016 at 2:34 PM
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Makes 12
A little effort
Total time: 40 mins
+ cooling + setting
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We've taken a great British classic and given it our own twist with this recipe for strawberry jaffa cakes. They're a little effort but everyone will love them
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Bake a batch of these strawberry jaffa cakes, then check out our strawberry cake, strawberry cupcakes, strawberry shortcakes and more strawberry recipes.
Ingredients
Nutrition
-
sunflower oil
-
150g strawberries
hulled and roughly chopped
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135g pack strawberry jelly cubes
-
200g dark chocolate
broken into chunks
-
4 tbsp whipping cream
SPONGE
- 3 medium yolks and 2 whites eggs
- 50g golden caster sugar
- 25g plain flour
- 25g ground almonds
- 1 tsp vanilla extract
Nutrition: per serving
- kcal244
- fat15.6g
- saturates7.3g
- carbs20.2g
- sugars16.7g
- fibre2.4g
- protein4.2g
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Method
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step 1
Brush a 22cm-square tray with sunflower oil, then line it with clingfilm. Dissolve the jelly cubes in 200ml of boiling water – stirring until fully dissolved. Whizz the strawberries to a purée, then press through a sieve to remove the seeds and discard. Mix the purée with the jelly, pour into the prepared tray and chill until firmly set.
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step 2
To make the sponges, heat the oven to 180C/fan 160C/gas 4 and use a little oil to brush 12 large muffin tin holes, then line the bases with circles of baking parchment (or use a silicone muffin tray if you have one).
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step 3
In a big bowl, beat the egg yolks with the sugar until pale and frothy, then mix in flour, almonds, 2 tbsp sunflower oil and vanilla extract. Beat the egg whites in a separate bowl until stiff peaks form. Mix one-third of the whites into the yolk mixture to loosen it, then gently fold in the rest with a big metal spoon or spatula. Spoon between the muffin holes, tap the tin firmly, once, to pop any big bubbles, then bake for 10-12 minutes until risen and springy to the touch.
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step 4
Release the cakes around the edges and carefully turn out onto a cooling rack to cool completely.
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step 5
When the cakes are cool and the jelly set, put the chocolate and cream in a heatproof bowl and melt gently over a pan of steaming water. Leave to cool while you assemble the bases (hot chocolate will melt the jelly).
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step 6
Find a round cutter a shade smaller than your cakes, stamp out 12 circles of the jelly and sit one on each sponge. Spoon some chocolate over each jelly and leave to set before eating.
Discover our best strawberry recipes here...
Authors
Sarah Cook
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