Jaffa cake recipe

Back to search results
Created by
  Print    Enlarge text

Rating:

3/ 5 stars 9 Votes
Photography: Brett Stevens
Photography: Brett Stevens
  • Cuisine: Modern Australian
  • Servings: Serves 10 or more
  • Cooking Time: More than 1 hour
  • Course: Dessert

Ingredients

6 eggs, separated
1½ cups (330g) caster sugar
1½ cups (225g) plain flour
3 teaspoons baking powder
185g butter, melted, cooled
grated rind and juice of 1 orange

Syrup
¾ cup (180ml) orange juice
2 tablespoons rum or brandy (optional)
2 tablespoons caster sugar

Chocolate topping
200g dark chocolate, chopped
1 tablespoon strong black coffee
¼ cup (60g) sour cream
View conversion table

Preparation

Preheat oven to 180°C or 160°C fan. Lightly grease and line base of a 23cm springform pan.

Using an electric beater, beat egg yolks and sugar until pale and thick. Sift flour with baking powder and fold into egg mixture along with melted butter and orange rind and juice. Using an electric beater or whisk, beat eggwhites until soft peaks form. Fold into cake mixture.

Spoon mixture into prepared pan and bake for 50 minutes. Cool for 2 minutes then transfer to a wire rack and cool for 5 minutes, until cool enough to handle but still warm. Wash and dry cake pan.

Meanwhile, make syrup by combining orange juice, rum or brandy and sugar in a jug. Stir briskly to dissolve sugar. Return cake to clean pan. Spoon syrup over warm cake and set aside to cool completely. Transfer to a serving plate.

Make chocolate topping by placing chocolate and coffee in a heatproof bowl. Place over a pan of simmering water on low heat. Stir continuously until chocolate melts. Remove from heat and whisk in sour cream, until smooth and glossy. Cool for 5 minutes before spreading over cake.

If you enjoyed this Jaffa cake recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

  Restaurant Book Online Suburb
1. Valentino's   Northbridge
2. Smithfield Tavern   Smithfield
3. Benny's Bar & Cafe   Fremantle
4. Arch Rival   Palmerston
5. Stirling Hotel   Stirling
6. Mahogany Inn   Mahogany Creek
7. Morning Star Estate   Mt Eliza
8. Anise   City
9. Artespresso   Kingston
10. The Boat House by the Lake   Barton

View all Modern Australian restaurants | Start a new search

Comments (3)

   
08 May 2011 09:45 AEST
Joshua Kelly
Littlehampton
Not cake
They aren't actually cakes, they're biscuits but they're called cakes.
Agree(1 people agree)
Disagree(2 people disagree)
04 Dec 2010 12:31 AEST
Hannah Were
Ocean Shores
Jaffa Cake
I enjoyed this cake a great deal. I disagree with the above comment. Perhaps it was your preparation of the cake which led to the rubbery texture? I found the cake to be both light and fluffy.
Agree(3 people agree)
Disagree(0 people disagree)
18 Oct 2010 09:22 AEST
Jasmina
Ivanhoe
Jaffa Cake
i made this cake but didn't really enjoy it becuase of it's texture. it's not one of those light and fluffy cakes but rather it's sponge had a rubbery texture.
Agree(0 people agree)
Disagree(2 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Zest

When removing the zest from an orange or a lemon, be sure to avoid as much of the pith (the white part) as possible. This is very bitter and will detract from the taste.

Glossary

More

Porcini Mushrooms

Dried mushrooms. Usually re-hydrated before use by soaking in boiling water.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT