Name: Jaffa Cake Traybake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 medium free range eggs; 75 g white caster sugar (superfine sugar); 1 tsp vanilla extract; 50 g plain white flour (all purpose flour); 12 g powdered gelatine; 50 g white caster sugar (superfine sugar); 350 ml fresh orange juice; 50 g dark chocolate 70% (bittersweet); 50 g milk chocolate; 50 g unsalted butter

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This zingy Jaffa Cake traybake is made up of a super light base of vanilla sponge, an sweet and citrusy orange jelly layer, and an indulgent topping of dark chocolate to finish.

Jaffa Cake traybake slices on a wooden board.

It's such a gorgeous combination of flavours and textures, you're sure to want more than one! And despite the cleverly layered effect, this Jaffa Cake traybake is not difficult to make so long as you follow my guide to ensure you nail every element.

You'll start by making the base, which is a fatless sponge made from just sugar, eggs, flour and dash of vanilla. The light texture is achieved not with a raising agent such as baking powder, but by whisking the sugar and eggs together until really thick and mousse-like. It's the same method use to make Swiss roll, so it's a great skill to master.

The orange jelly middle is made simply with fresh orange juice, sugar and gelatine and couldn't be easier to stir together. If you're vegetarian, don't worry as I've included advice on how to use agar agar instead of gelatine.

Finally, the chocolate topping is a simple ganache made from a blend of dark and milk chocolate, butter and a dash of water, melted together until glossy and smooth before being spread on top of the set jelly.

Once sliced into squares, these little Jaffa Cake traybake bits are absolutely irresistible with the super-light sponge, wobbly jelly and creamy-rich chocolate top. You'll love them!

I originally made this recipe as part of a partnership with Dr Oetker way back in 2015, when I shot a series of baking guides with the lovely Stacey Solomon.

I've made tweaks over the years, so here's the newly updated recipe with fresh step-by-step photographs, ready to tempt you into the kitchen!

Ingredients

For the sponge

2 medium free range eggs
75 g (¼ cup) white caster sugar (superfine sugar)
1 tsp vanilla extract
50 g (⅓ cup) plain white flour (all purpose flour)

For the orange jelly

12 g (4 tsp) powdered gelatine
50 g (⅓ cup + 2 tbsp) white caster sugar (superfine sugar)
350 ml (1⅓ cup + 2 tbsp) fresh orange juice

To decorate

50 g (2 oz) dark chocolate 70% (bittersweet)
50 g (2 oz) milk chocolate
50 g (½ stick) unsalted butter

Equipment

Instructions

Make the sponge base

Take a piece of baking paper and draw a 20cm (8inch) square onto it using a ruler for accuracy. Flip the paper over (so that you don't get pencil marks on the sponge) and place on a baking tray.

Overhead shot of baking paper with pencil markings using a ruler.

Line an 18cm (7inch) square tin with a double layer of cling film.

Square baking tin lined with cling film.

Preheat the oven to 200C (180C fan).

Put the eggs and caster sugar in a large bowl.

Putting eggs and caster sugar in a mixing bowl.

Using electric beaters, whisk them together until thick, pale and creamy. This will take about 5 minutes with electric beaters.

Eggs and caster sugar whisked together in a mixing bowl.

Add the vanilla.

Sift the flour on top.

Sifting flour ontop of the eggs and casting sugar that's been whisked togehter.

Using a silicone spatula or large metal spoon, fold the flour into the egg mixture.

Immediately pour the sponge mix onto the lined baking sheet and gently spread to cover the square you drew.

Pouring the wet sponge mixture onto the lined baking sheet.

Bake for 8 minutes until risen, golden and just firm to the touch. Slide the paper onto a wire rack for 15 minutes to cool completely.

Overhead shot of the sponge mixture having been baked in the oven for 8 minutes.

Once the sponge is cold, cut it out where the square guide is. If you can’t see where to cut, you can flip the paper over carefully and trim with sharp scissors before flipping back.

Sponge mixture cut to the lines on the baking sheet.

Fit the sponge snugly inside the base of the tin and set aside.

Adding the sponge mixture to the clingfilm lined baking tray.

Make the jelly

Measure 150ml (1/4 pt) of steam hot (but not boiling) water into a large heatproof jug and sprinkle the gelatine on top.

Stir gently until the gelatine dissolves.

Overhead shot of the jug having been stired until the geletine dissolves.

If your jug is big enough, add the orange juice and sugar. If not, transfer everything to a bowl. Gently stir together until the sugar grains have dissolved.

Adding orange juice and the geletine mixture to a mixing bowl.

Leave to cool until just on the point of setting - you should see that it is just starting to set at the sides) then pour the jelly over the sponge base.

Pouring the orange juice geletine mixture into the baking tray and leaving to cool until it's just at the point of setting.

Chill for at least 2 hours to set firmly.

Overhead shot of the baking tray having been left cooling for 2 hours.

Make the chocolate topping

Put the dark chocolate, milk chocolates, butter and 2 tbsp water in a bowl.

Microwave for 15 seconds, stir gently then microwave for another 15 seconds, continuing until everything is just melted together. Take care not to overheat the chocolate as it may seize. Allow to cool for at least 10 minutes until it doesn’t feel warm to the touch - you don’t want to melt your jelly!

Overhead shot of the chocolate having been microwaved.

Spoon the chocolate over the set orange jelly and level off - it will set quickly as it touches the chilled jelly.

Overhead shot of the baking tray having had chocolate smoothed out ontop.

Place in the fridge for 30 minutes to firm up.

To slice and serve

To remove the cake from the tin, place a light board lined with baking paper or clingfilm on top of the tin, then invert it so that the cake drops out. Peel the clingfilm off the backing, then place another light board on top and gently invert the cake back the right way up.

Since the chocolate is firm and the jelly wobbly, this cake can be tricky to slice. To do so neatly, Sit a sharp knife in a bowl of hot water. Wipe the knife dry and score a 4x4 pattern, just cutting through the chocolate layer. Reward and wipe the knife as necessary.

Now, allowing your knife to cool, follow the scored pattern to cut through the jelly and cake layers and you’ll have beautiful little Jaffa Cake traybake bites to enjoy.

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4.7 from 11 votes

Jaffa Cake Traybake Recipe

This zingy Jaffa Cake traybake is made up of a super light base of vanilla sponge, an sweet and citrusy orange jelly layer, and an indulgent topping of dark chocolate to finish.

Prep Time30

Cook Time10

Chilling time2 30

Total Time40

Course: Desserts and sweet treats

Cuisine: British

Servings: 16 squares

Author: Emily Leary & Dr. Oetker