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Jaffa cakes on a stripey tea towel

Calorie conscious jaffa cakes

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2.65 stars based on 40 ratings

These little bite size jaffa cake treats are scrumptious and only 102 calories and 13.1% fat per serving. But are they a cake or a biscuit?

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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  • 2 2 Egg(s) (free range)
  • 25g 1 oz Half Spoon granulated sugar Half Spoon granulated sugar
  • 50g 1⅞ oz Plain white flour sieved (we use Allinson) Plain white flour
  • 23g ⅞ oz Jelly sugar free, sachet
  • 75g 2¾ oz Dark chocolate chips

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Lightly grease an 8 hole muffin tin.

  2. Classic mode Step 2

    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.

    Ingredients for this step

  3. Classic mode Step 3

    Add the flour, beating continuously, until a thick, smooth batter forms.

    Ingredients for this step

  4. Classic mode Step 4

    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.

  5. Classic mode Step 5

    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.

    Ingredients for this step

    • 23g ⅞ oz Jelly sugar free, sachet
  6. Classic mode Step 6

    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.

  7. Classic mode Step 7

    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.

    Ingredients for this step

    • Dark chocolate