Homemade jaffa cakes

Weigh out all the ingredients before you start, so everything goes much more easily afterwards. Preheat the oven to 150 °C convection heat.

Separate the eggs and put the 2 egg whites (60 g) with 50 g sugar into a large bowl.

Whisk the mixture on medium speed until foamy. It takes a while for the mass to rise, which is normal. It must be very firm: as soon as it forms a peak on the whisk, it is ready.

Then add the 2 egg yolks (40 g) and mix for only 10 seconds on medium speed. No longer, or the airy mass will collapse.

Sieve 50 g flour over the mixture in three portions and fold it in carefully with a dough scraper each time. Work very gently so the egg white mixture does not collapse.

Add 1 tsp vanilla liquid aroma and also fold it in with the dough scraper.

Prepare two round silicone molds: either two with a 6 cm or two with a 4 cm diameter, or one of each, as we did.

Spray the moulds with Non-stick spray, otherwise the soft sponge won't come out of the mould. Fill the batter into the cups, the recipe makes exactly two moulds.

Bake the sponges for 12 minutes at 150 °C.

After 12 minutes the sponges are still very pale. That's right! Baked any longer, they turn dry and crumbly, and we want them nice and soft.

Take them out of the oven and immediately press a well into each sponge: for the large ones use a shot glass, for the small ones a measuring spoon (a suitable lid works too). Right after baking they hold their shape best. Then let the sponges cool on a cooling rack.

Wieg in einer kleinen Bowl 2 g Fish gelatine ab, am genausten geht das mit einer Löffelwaage. Füg 10 g kaltes Wasser hinzu, rühr kurz um und lass die Gelatine 10 Minuten quellen.

Gib nach den 10 Minuten 120 g Fruchtgelee Deiner Wahl in einen Topf, wir haben Quittengelee genommen. Bring das Jelly zum Kochen, nimm den Topf dann sofort vom Herd und gib die Gelatine dazu. Rühr gut, bis sie sich ganz aufgelöst hat.

Füll das Jelly in die Mulden der Sponges, es reicht für beide Formen. Lass es 30 Minuten fest werden, bevor Du weitermachst.

Put 110 g of dark chocolate in one bowl and 35 g of the same chocolate in a second bowl.

Melt the 110 g in the microwave for 2 minutes at 600 watts. Stir well and return the bowl to the microwave for another 1 to 2 minutes. The chocolate should be completely melted and at about 45 °C.

Add the 35 g of unmelted chocolate to the melted chocolate and let it melt in there undisturbed. This takes 1 to 2 minutes, do not heat the chocolate during this time. This is how you temper the chocolate, and it becomes beautifully glossy.

Then pour a spoonful of chocolate into each cavity of the molds.

Spread the chocolate with a spoon over the bottom of the cavities. Place the sponge pieces jelly side down into the chocolate and press them down lightly so they adhere well.

Once all the sponge pieces are in the mold, place them in the freezer for 20 to 30 minutes. This makes them much easier to unmold. Then carefully release the Jaffa Cakes from the molds.

The chocolate layer is a little thicker than with store-bought Jaffa Cakes, but nobody in our home has minded!