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RECIPE
8 INGREDIENTS10 STEPS2HR 25MIN

Strawberry Jaffa Cakes

4.5
2 Ratings

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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.
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These are classic British mini cakes with a layer of sponge, followed by a layer of gelatin, and topped with chocolate. Delicious!
2HR 25MIN
Total Time
55MIN
Active Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
10
Serves 10
1 box
(1 oz)
Strawberry Gelatin
1 cup
Water
boiling
to taste
Ice
I used 6 ice cubes
1
3 Tbsp
Self-Rising Flour
2/3 cup
Dark Chocolate , chopped
to taste
Nonstick Cooking Spray

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Nutrition Per Serving

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CALORIES
117
FAT
5.9 g
PROTEIN
2.7 g
CARBS
12.8 g

Cooking Instructions

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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 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 (to taste).
Step 4
Combine the Granulated Sugar (25 gram) 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 (25 gram) 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 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 8
Put the Dark Chocolate (5 ounce) 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!

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Nutrition Per Serving
Calories
117
% Daily Value*
Fat
5.9 g
8%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
19.1 mg
6%
Carbohydrates
12.8 g
5%
Fiber
1.2 g
4%
Sugars
7.7 g
--
Protein
2.7 g
5%
Sodium
54.5 mg
2%
Vitamin D
0.1 µg
0%
Calcium
20.6 mg
2%
Iron
1.1 mg
6%
Potassium
90.5 mg
2%
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