Jaffa Cake


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Jaffa Cake! This is a great recipe I slightly adapted from a recipe for “Lindas Orange Cake” in Margaret Fultons recipe book “Margaret Fultons Favourites”. It’s a really easy and quick version of an orange syrup cake with a dark chocolate frosting, and i swear it tastes just like chocolate jaffas.

Another fantastic quick and easy recipe from Mrs Fulton.

Jaffa Cake


    Orange Cake
  • 1 Cup White Sugar
  • 4 Eggs, separated
  • 1 Cup Plain Flour
  • 2 teaspoons Baking Powder
  • 125 grams Unsalted Butter, melted
  • Rind and Juice from 1 Orange.
  • Orange Syrup
  • 3/4 Cup Orange Juice (1-2 Oranges)
  • 2 Tablespoons White Sugar
  • Chocolate Frosting
  • 125 grams good quality Dark Cooking Chocolate
  • 1 Tablespoon Boiling Water
  • 1 Tablespoon Cream, Sour Cream or Plain Yoghurt (sweet or not- it doesn't matter)


  1. Preheat the oven to 160 degrees Clesius, Fan Forced.
  2. Grease and line the base of a 20cm cake tin with a baking paper round.
  3. Beat the egg yolks and the sugar until thick, pale and creamy.
  4. Sift the flour and baking powder over the egg yolk mixture and stir gently to just combine.
  5. Add the cooled melted butter, orange juice and rind and stir through until well combined, smooth and lump free.
  6. In a medium bowl beat the egg whites until soft peaks and then fold in to the cake batter.
  7. Pour into prepared tin and bake for 40-50 minutes, or until inserted skewer comes out clean or with a few crumbs. Leave to rest 5 minutes before pouring over orange syrup.
  8. Orange Syrup:
  9. Stir the orange syrup and sugar together until dissolved.
  10. Remove cake from tin after resting for 5 minutes. Place back in tin and pour over orange syrup, it will absorb well into the warm cake.
  11. Leave to chill in the refrigerator.
  12. Chocolate Frosting
  13. Once Cake has sufficiently chilled, place the Chocolate in a metal bowl over another bowl of boiling water. Or -a gently simmering saucepan.
  14. Place 1 Tablespoon of boiling water in with the chocolate and stir until smooth and all chocolate has dissolved.
  15. Off heat, immediately stir through yoghurt or sour cream until smooth and thoroughly mixed.
  16. Ice cake with this mixture, either leaving smooth or leaving textured patterns in the frosting.
  17. Refrigerate until ready to serve.

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