Jaffa Cakes are much easier to make than you’d think. The jelly (adding boiling water to jelly/jello cubes) is child’s play…Making the sponge is an easy whisk-and-bake job… And all the chocolate needs is to be carefully melted and spread on the top. Okay… the chocolate can be a bit messy, but who cares what they look like?

Jaffa Cake - LADbible Woman Shares Recipe For Giant Jaffa Cake - LADbible

Nonetheless, the debate rages on… Is a Jaffa Cake actually a cake or a biscuit? They are sold in the biscuit aisle, come lined up in a box, are shaped like a cookie and to all intent and purpose are eaten in the same way as any other biscuit. 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. And so is this recipe. The GLUTEN FREE genoise sponge is airy and softer than you get from a commercial Jaffa. It’s amply topped with a layer of zesty citrus orange jelly and a generous slathering of dark chocolate. Without a doubt, cake… and without a doubt, delicious. Why we need a great recipe for Gluten Free Jaffa Cakes Melt your chocolate SLOWLY and on a LOW HEAT to avoid it ‘seizing’ or burning.And follow the instructions in the recipe card for a shinier top.But the undisputed winner was the Ginger Nut, with an ODT of 2.92 seconds and the result of being classed a classic dunker because the ginger became even more gingery while the biscuit held its crunch. Fold the flour into the mix gently, but lightly and high to retain as much air as possible. And be careful not to over-mix.

Jaffa I dunked biscuits in a laboratory setting – and the Jaffa

Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them. When they are cool carefully remove the sponges from the muffin tin - a tablespoon can help with this step! Place the set jelly on top of the sponges. Prepare the jelly/jello FIRST! It needs time to cool and set before making the sponge. So give it a good couple of hours at least. No doubt many of you will argue with me, but I am with McVitie’s on this one. Jaffa Cakes (gluten free or not) are CAKE! For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!I should know, having conducted the Ultimate Biscuit Dunking Challenge in 2004, while I was editor of Waitrose Food Illustrated. Ahead of the curve (as ever), I gathered a team of food scientists and a further 100 volunteers to peer-review the results. We hired retort stands (don’t ask, but it sounded good), sourced traditional stopwatches (for a retro Olympic feel), and devised the ODT formula: Optimum Dunking Time.

Jaffa Cakes - The Sun McVitie’s has shrunk its ‘yard’ of Jaffa Cakes - The Sun

As I said at the time, and memory serves that it was a press conference in Westminster’s QEII Centre (although it might just have been a press release): “We needed to establish the mean duration of the individual dunk episode of the average Briton. This was then combined with the time it took for each brand of biscuit wholly to dissolve in tea. And thus we calculated the perfect amount of time for the dunking operation.” For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set.Yes again! My Gluten Free Jaffa Cake recipe doesn’t actually contain any dairy at all. The only ‘risk’ ingredient is the chocolate on the top. And providing you choose a dark chocolate that is safely dairy free, it’s all good! How to make Gluten Free Jaffa Cakes… Tips for success FREE FROM PALM OIL, SUGAR, SALT, XYLITOL & PRESERVATIVES! - NO PALM OIL, NO ADDED NASTIES, JUST DELICIOUS GOODNESS! Manufactured from sustainable nuts, slowly roasted to perfection. Like our other dog pastes, you can enjoy this too! No harmful ingredients or nasties! 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.