Jaffa Cake - er - Cake
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Are you bored of that plain old Victoria sponge? Chocolate cake
dragging you down? (Not that I'm aware of - Ed) Well no more! Brighten
up your resi with a Jaffa Cake cake.
It's really simple to make and those to whom it does not bring a
smile have definitely volunteered themselves for the washing up.
Essentially your favourite vanilla sponge recipe will suffice, with
marmalade instead of jam and then affix as many Jaffa Cakes as you can
with small blobs of icing - you could use a chocolate spread for this
but as it does not dry it can make it too easy for the tempted to
remove the decorations before the allotted time.
- 8 — 10
- Equipment required:
- Cake tin(s) of 20-25 cms diameter.
For the cake
- 225g butter - unsalted is best but don't worry too much
- 225g caster sugar
- 4 large eggs or 5 regular ones
- 1 teaspoon vanilla extract - use pods or essence as alternatives
- 250g plain flour
- 10g baking powder - about a level tablespoonful
For the filling
- Marmalade without the bits
For the topping
- Icing sugar - not much, just to attach the Jaffa Cakes
- At least 24 Jaffa Cakes or more of the mini Jaffa Cakes
- Grease the cake tin(s). Line with parchment if you have it -
less risk of the mix sticking to the tin, particularly if your oven
is unfamiliar to you or happens to be a bonfire.
- Turn on oven to about 190°C or gas mark 5, or "hot" if
you're not sure.
- Cream together the butter and sugar. Don't be too precious
but it should be fairly smooth
- Add the eggs one by one, mixing thoroughly between each
- Add the vanilla.
- Sift (mix with a fork or whisk if no sieve) the flour and
baking powder together.
- Add the flour to the butter and sugar. This mixture may come
out stiff or runny (It's never been the same twice for me). If
it is very runny, add some more flour a tablespoon at a time until
the mixture sticks to a spoon.
- If using one tin, add half of the mixture to the tin and bake
for about 20 minutes. Leave to cool for a few minutes and then turn
out the cake, grease and line the tin again and bake the second
half. Two tins obviously make this bit quicker.
- Once cool, spread marmalade over one half and place the second
half on top. It can help to heat the marmalade a little before you
- Mix some icing sugar with some water until fairly stiff - the
icing, not your arm - and then dab onto the cake part of the Jaffa
Cakes leaving the chocolate side facing up as you apply to the top
and sides of the main cake. If you approach applying Jaffa Cakes as
though it's a Guinness world record attempt, things will go well
at the eating stage.
- Revel, momentarily, in the glow of a slightly eccentric but
very tasty cake and then eat it. Sorry, share it. I don't know
what's wrong with this keyboard...