Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
For the sponge
275g self-raising flour
2 level tsp baking powder
½ tsp fine sea salt
225g soft unsalted butter, plus extra to grease
225g caster sugar
4 large eggs
2 tsp vanilla extract
3 tbsp milk
For the orange layer
about 5 oranges
30g cornflour
juice of ½ lemon
60g caster sugar
20g unsalted butter, diced
For the topping
40g unsalted butter
20g cocoa powder, sifted
2 tbsp milk, plus extra if needed
175g icing sugar, sifted
50g milk chocolate, melted
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These keep in an airtight container for up to 5 days.
Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm x 30cm traybake tin.
For the sponge, first grate the zest from 2 of the oranges that you need for the orange layer, adding the zest to a large mixing bowl. Sift in the flour, baking powder and salt then add the rest of the sponge ingredients. Using an electric mixer, beat for about 2 minutes until pale and fluffy. Scrape into the prepared tin, level the surface and bake for 30-35 minutes until golden brown and slightly springy to the touch.
Meanwhile, make the orange layer. Squeeze the oranges until you have 280ml juice, then strain this through a sieve. Measure 3 tablespoons of the strained juice into a small bowl and mix with the cornflour to make a paste. Put the rest of the measured juice in a pan with the lemon juice and sugar. Bring to a simmer, stirring to dissolve the sugar. Add the cornflour paste and stir until thickened. Mix in the butter, remove from the heat and set aside.
Leave the cake to cool in the tin for 15 minutes. If the orange layer has started to set in the pan, warm it again briefly then pour over the sponge and spread out with a spatula. Leave to cool completely then remove the cake from the tin using the lining paper to help to lift it out.
For the icing, melt the butter in a saucepan. Mix in the cocoa powder and cook for 1 minute, stirring, then add 2 tablespoons of milk and mix until smooth. Remove from the heat and gradually mix in the sifted icing sugar. Add a little more milk if it really needs it, but you should have a thick but pourable glossy icing. Pour all over the cake as evenly as possible; don’t worry if some of the orange layer shows through in a couple of places. Drizzle with the melted milk chocolate and leave to set. Cut into fingers to serve.
Tip
Make it gluten-free Use gluten-free flour and baking powder, adding 1⁄2 tsp xanthan gum, and increase the milk in the sponge to 4 tbsp.
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The company argued that their Jaffa Cakes were cakes because are more like cakes than biscuits because cakes harden when they go stale, and biscuits go soggy, a Jaffa Cake indeed goes hard and their case was proven to be successful. The judge ruled in favour of McVities and concluded that Jaffas were indeed cakes!
The traditional Jaffa cake is something of a British icon. Known as biscuits in Britain and called cookies in the United States, these treats have a layer of sponge topped with a sweet orange jelly and finished off with plain chocolate (semi-sweet chocolate).
Jaffa cakes are made in factories and take 18 minutes from start to finish to make. 2K Jaffa Cakes are made every minute. McVitie's once produced an giant jaffa cake called "the Big One," but the production did not last long. Jaffa cakes are in fact cakes, not a biscuit.
1. Eat and finish one Jaffa Cake at a time. 2. No liquids. Upload a video of your efforts to social media, make a donation, and nominate someone else to take on the challenge.
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Jaffa cakes were first produced by McVitie's in 1927 and you may think the main flavours of a Jaffa Cake are orange and chocolate, but you'd be wrong! The main flavouring in the jam is actually apricot, but it does have an added hint of tangerine oil. This isn't the first time that snacks have hit the headlines.
"This carbohydrate is ideal for athletes, especially during training or a game as it will provide a quick and tasty source of fuel. Energy gels and similar are less palatable so less likely to be consumed in adequate amounts. For this reason, I can see why they were encouraged by Sir Alex Ferguson."
(slang) An impotent or infertile male. The term comes from the "seedless" orange. "I've heard he's a jaffa." Wiktionary. (cricket) A ball that is very difficult for the batsman to hit because it moves erratically either through the air or off the pitch.
Chocolate, and anything coated with it does not belong in the fridge! And the smashing orangey bit will go hard. Get them out! I wouldn't consider defiling them in such a way.
During the court battle between Mcvitie's and Her Majesty's Customs and Excise, Mcvitie's baked a giant Jaffa Cake to prove that Jaffa cakes were really cakes and not biscuits. It was a long and costly dispute, but McVities finally tasted sweet success and Jaffa Cakes were finally recognised as chocolate covered cakes.
The Jaffa riots (commonly known in Hebrew: מאורעות תרפ"א, romanized: Me'oraot Tarpa) were a series of violent riots in Mandatory Palestine on May 1–7, 1921, which began as a confrontation between two Jewish groups but developed into an attack by Arabs on Jews and then reprisal attacks by Jews on Arabs.
VAT is added to chocolate-covered biscuits, but not for chocolate-covered cakes. McVitie's even produced a giant Jaffa Cake for the court case to show its cake credentials on a larger scale. The case in 1991 found that Jaffa Cakes are actually cakes!
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The arguments for Jaffa Cakes being a biscuit included: their size, as they were more like biscuits than cakes; packaging, as it was similar to biscuits; and marketing, as they were generally displayed for sale with biscuits rather than cakes.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 35 mins
