Mary Berry Jaffa Cake Food

GIANT JAFFA CAKE

Steps:

• Grease the cake tin and frying pan, then line the bottom of the 30cm frying pan with a circle of non-stick baking paper. Line the cake tin with cling film. Put the jelly into a heatproof bowl and pour over the boiling water. Gently stir the jelly until completely dissolved, pour into the lined 23cm cake tin and put in the fridge to set for at least 1-2 hours.
• Heat the oven to 180C/160C fan/gas 4. Put the butter and sugar into a large mixing bowl. Using electric hand whisks beat the butter and sugar together until light and really creamy. Slowly add the eggs, a little at a time, whisking in between additions until the egg is fully incorporated.
• Sift in the flour and fold everything together with the orange juice and zest using a metal spoon. Use a spatula to scrape the batter into the frying pan. Level the batter off, then bake in the centre of the oven for 20-25 minutes, until risen and golden and a skewer comes out clean when pushed into the centre of the cake.
• Run a knife around the edge of the cake and turn it out onto a wire rack to cool completely. When the cake is cool and the jelly set, put the chocolate into a heatproof bowl, set over a pan of steaming, not simmering water (making sure the water does not touch the bowl). Leave the chocolate to melt slowly without stirring. When the chocolate has melted, remove from the heat and leave to stand for 15-20 minutes, until lukewarm.
• Lift the jelly out and turn out on top of the cake in the centre. When the chocolate has cooled, spoon it on top of the cake and spread it carefully and quickly over the top. Chill in the fridge for 15 minutes straight away to prevent the jelly melting. When the chocolate is starting to set and is very thick, use a palette knife to make the lines: quick dip the edge of the knife in the chocolate and lift it straight up quickly. Repeat to make several lines. Then repeat at 90 degrees. Chill in the fridge for at least 5 hours or overnight.

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

BRITISH JAFFA CAKES

Steps:

• Gather the ingredients. Preheat the oven to 350 F/180 C.
• Grease a shallow muffin tin with the butter and set it aside.
• Break up the tablet of jelly cubes and place into a heatproof bowl or jug. Cover with the boiling water and stir well until the jelly dissolves.
• Stir in the marmalade and set aside to cool slightly.
• While the jelly is cooling, line a 10- by 10-inch tray or Pyrex square bowl with plastic wrap. Pour in the jelly mixture and place in the refrigerator to set, which will take about 45 minutes.
• Place the egg and sugar into a bowl and, using an electric hand mixer, beat until light, creamy, and pale in color.
• Sift the self-rising flour into the bowl. Using a metal tablespoon, fold the sifted flour into the egg mixture.
• Drop a generous tablespoon of batter into each cup of the muffin tin. Tap the tin gently on the worktop before placing it in the center of the preheated oven.
• Bake until golden and slightly firm (the sponge should spring back when pressed lightly), 8 to 10 minutes.
• Remove from the oven and leave to cool in the tin for 10 minutes before removing the biscuits and placing them on a cooling rack.
• While the sponge is cooking, melt the chocolate . Put a heatproof bowl over a pan of barely simmering water. Add the chocolate and leave it to melt. If you must stir, use a wooden spoon, never a metal one.
• Remove the chocolate from the heat as soon as it's melted and leave to cool. As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes.
• Take the tray of jelly from the fridge. Lift out the plastic wrap with the jelly and place onto a worktop. Using a pastry cutter, cut discs of the orange jelly slightly smaller than the cakes. Place in the fridge until ready to use.
• Once the cakes are completely cool, lay a disc of jelly onto the domed uppermost surface.
• Once the chocolate is cool, spoon some over the surface of each cookie. The chocolate will run off of the sides a little but do not worry; that is the homemade look you want.
• Place each biscuit on the cooling rack as you complete them.
• Serve and enjoy.

JAFFA DRIZZLE LOAF

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
• Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
• Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.

JAFFA CAKES (AMERICAN RECIPE)

Steps:

• Set the eggs out to come to room temperature.
• Make the filling! Heat orange juice, orange zest, and sugar in a small saucepan over medium heat until just simmering and the sugar has dissolved. Once the sugar is dissolved, remove from heat and slowly sprinkle the unflavored gelatin powder into the juice while whisking vigorously and continuously. Pour the jelly into an un-greased 9x13-inch glass baking dish. Chill for at least one hour until set and firm to the touch.
• Preheat oven to 350 degrees Fahrenheit and grease a 12-hole, shallow bun tin with soft butter.
• Beat the eggs and sugar in a large mixing bowl for six minutes, until pale, fluffy, and ribbon stage. (Looks like early whipped cream stage - the batter should ribbon off the beaters.) Sift the flour and baking powder into the bowl and fold into egg mixture.
• Spoon two tablespoons of mixture into each bun cup, at least three-quarters full, and smooth the tops. Bake for 7-9 minutes or until well risen and the top of the sponges spring back when lightly pressed. Remove from the oven, let cool in the tin for a few minutes, then remove to a wire rack to cool completely. Repeat with any remaining batter. (*See Notes.)
• Remove the jelly from the refrigerator and use a 2-inch biscuit cutter (or jar lid) to cut at least 12 disks out of the jelly. Use a spoon to carefully scoop the jelly disks up from the bottom of the baking dish. (The jelly will be the consistency of very firm gelatin. Scrape the spoon along the bottom of the dish and peel away the excess jelly from the disks.) Place one disk on each sponge cake.
• Melt the chocolate chips by placing them in a small bowl and microwaving at 50% power for 30 second intervals. Stir well after each interval--the last of the chocolate bits should melt as you're stirring. Spoon a tablespoon or so of chocolate onto each jaffa cake, using the back of a spoon to push the chocolate to the edge of the jaffa cake, sealing the orange jelly inside. Set the cakes back on a wire rack to let the chocolate set. When the chocolate is almost set, use the tines of a fork to gently dab the criss-cross pattern on the top.
• Store leftovers in an airtight container.