Olive Magazine
Strawberry Jaffa Cakes Recipe

Strawberry jaffa cakes

Published: June 3, 2016 at 2:34 pm
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  • Preparation and cooking time
    • Total time
    • + cooling + setting
  • A little effort
  • Makes 12

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

Nutrition:
NutrientUnit
kcal244
fat15.6g
saturates7.3g
carbs20.2g
sugars16.7g
fibre2.4g
protein4.2g
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Bake a batch of these strawberry jaffa cakes, then check out our strawberry cake, strawberry cupcakesstrawberry shortcakes and more strawberry recipes.

Ingredients

  • sunflower oil
  • 150g strawberries, hulled and roughly chopped
  • 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

Method

  • 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.

  • 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).

  • 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.

  • STEP 4

    Release the cakes around the edges and carefully turn out onto a cooling rack to cool completely.

  • 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).

  • 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.

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