Jaffa Cake - er - Cake

2012/01/25

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.

Serves:
8 — 10
Equipment required:
Cake tin(s) of 20-25 cms diameter.

For the cake

For the filling

For the topping

Method

  1. 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.
  2. Turn on oven to about 190°C or gas mark 5, or "hot" if you're not sure.
  3. Cream together the butter and sugar. Don't be too precious but it should be fairly smooth
  4. Add the eggs one by one, mixing thoroughly between each egg.
  5. Add the vanilla.
  6. Sift (mix with a fork or whisk if no sieve) the flour and baking powder together.
  7. 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.
  8. 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.
  9. 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 do this.
  10. 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.
  11. 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...