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Low Calorie Jaffa Cake

Low Calorie Jaffa Cake

Recipe Submitted By: bakingmad

Home made Jaffa Cakes!
102 calories and 13.1% fat per serving

Preparation Time	20 minutes
Baking Time	20 minutes
Portions	8
Skill Level	Easy
Average Rating

Low Calorie Jaffa Cake Ingredients

2	Free Range Eggs Free range
25 grams	Half Spoon Granulated Sugar (Sliver Spoon)
50 grams	Plain White Flour (Allinson Nature Friendly) Sieved
1 sachet	Orange Jelly Sugar free
75 grams	Dark Chocolate (Silver Spoon Create) Good quality, high cocoa content

This recipe uses

How to make Low Calorie Jaffa Cake

Click on the text to highlight the different stages as you go along,
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Preheat the oven to 180°C/fan oven 160°C, 350°F/Gas 4. Lightly grease 8 hole muffin tin.
For the cakes, place the eggs and sugar into a large bowl suspended over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk continuously for 4-5 minutes, or until the mixture is pale, fluffy and leaves a trail when the whisk is removed.
Add the flour, beating continuously, until a thick, smooth batter forms.
Half-fill each muffin tin with the cake mix. Bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through. Remove from the oven and set the cakes aside, still in their tray, until cool. They may sink a little. Remove the cakes from the tins.
Sprinkle the contents of the sugar free jelly into a jug of 285ml boiling water. Stir until dissolved and then make up to 450ml with cold water.
Pour the jelly into a shallow-sided tray or dish to form a 1cm layer of jelly. Set aside until completely set.
When the jelly has set cut small discs from the layer of jelly, slightly smaller than the diameter of the cakes. Sit one jelly disc on top of each cake.
Place the chocolate in a bowl suspended over a pan of simmering water and stir until melted. Leave to cool slightly and drizzle over the cakes. Leave until the chocolate is set.

Reviews

Read all reviews (3) | Average rating: 3 stars

"Taste great, but looked awful! The chocolate slid off the jelly circle and wouldn't cover the cakes :o("

15-05-2012 | Author: SplottlandsOnTheMoors | 1 stars

"Really easy to make, however, I would suggest making the jelly layer less than 1cm thick or it ends up taller than the base and not add so much cold water to make the jelly stronger."

06-05-2012 | Author: jennahill83 | 4 stars

"I have used this recipe a few times now and everyone who has tasted them tells me that they taste like shop bought one's."

25-06-2012 | Author: ainz1970 | 5 stars

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