Strawberry Jaffa Cakes

Recipe

8 INGREDIENTS • 10 STEPS • 2HRS 25MINS

Strawberry Jaffa Cakes

4.5

2 ratings

These are classic British mini cakes with a layer of sponge, followed by a layer of gelatin, and topped with chocolate. Delicious!

Strawberry Jaffa Cakes

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

These are classic British mini cakes with a layer of sponge, followed by a layer of gelatin, and topped with chocolate. Delicious!

2HRS 25MINS

Total Time

$0.66

Cost Per Serving

Ingredients

Servings

10

US / Metric

1 box
(1 oz)

Strawberry Gelatin

1 cup

Water

boiling

to taste

Ice

I used 6 ice cubes

2 Tbsp

Granulated Sugar

1

3 Tbsp

Self-Rising Flour

2/3 cup

Dark Chocolate, chopped

as needed

Nonstick Cooking Spray

Nutrition Per Serving

VIEW ALL

Calories

117

Fat

5.9 g

Protein

2.7 g

Carbs

12.8 g

Strawberry Jaffa Cakes

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

step 1

Pour the Strawberry Gelatin (1 box) into a heat proof bowl and pour boiling Water (1 cup) over it. Stir it well until the powder dissolves. Then add the Ice (to taste) so that they melt in and cool everything down.

step 2

Give it a final stir, then pour the mixture into an 8x8 baking dish. Put it in the freezer to completely set for about an hour and a half. It should still be somewhat pliable but not really jiggly.

step 2 Give it a final stir, then pour the mixture into an 8x8 baking dish. Put it in the freezer to completely set for about an hour and a half. It should still be somewhat pliable but not really jiggly.

step 3

Preheat the oven to 350 degrees F (180 degrees C) and spray 10 wells of a 12-well muffin tin liberally with Nonstick Cooking Spray (as needed).

step 4

Combine the Granulated Sugar (2 Tbsp) and Egg (1) in a bowl and whip them together for 3-4 minutes, until the mixture is really pale and airy. It should expand too. Switch to a spatula and gently fold in the Self-Rising Flour (3 Tbsp) just until it disappears.

step 5

Scoop a tablespoon of the dough into the wells of the tin. There will be enough for 10. Make sure they are even, then bake the cakes for 8-9 minutes.

step 5 Scoop a tablespoon of the dough into the wells of the tin. There will be enough for 10. Make sure they are even, then bake the cakes for 8-9 minutes.

step 6

Let them cool for a couple of minutes in the tin, they should pull away from the sides. Then put them on a rack to finish cooling completely.

step 6 Let them cool for a couple of minutes in the tin, they should pull away from the sides. Then put them on a rack to finish cooling completely.

step 7

Take the hardened jello and use a 2-inch round cutter to cut 10 discs out of it. Place one on top of each little cake.

step 7 Take the hardened jello and use a 2-inch round cutter to cut 10 discs out of it. Place one on top of each little cake.

step 8

Put the Dark Chocolate (2/3 cup) in a microwave safe bowl and microwave it for a minute.

step 9

Stir the chocolate, then microwave it for another 30 seconds so that it is completely melted. Spoon the chocolate over each cake, trying to be as neat as you can.

step 10

Let the chocolate completely harden, then serve the cakes with a yummy hot beverage! Enjoy!

step 10 Let the chocolate completely harden, then serve the cakes with a yummy hot beverage! Enjoy!

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