Description

These homemade Mini Jaffa Cakes are light, fluffy sponge bites topped with tangy orange jelly and a smooth chocolate layer. This easy mini Jaffa cakes recipe delivers the perfect balance of citrus and chocolate in a fun, bite-sized treat ideal for snacks or sharing.

Ingredients

For the Sponge:

2 eggs
1/2 cup sugar
1/2 cup plain flour
1 tsp vanilla extract

For the Orange Layer:

1 pack orange jelly (gelatin-based)
1 cup boiling water

For the Topping:

150g dark chocolate

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Instructions

Prepare the orange jelly by dissolving it in boiling water according to packet instructions. Pour into a shallow dish and refrigerate until fully set.
Preheat oven to 180°C and lightly grease a mini muffin tin or line with paper cases.
Beat eggs and sugar together until pale and fluffy.
Gently fold in flour and vanilla extract until just combined.
Spoon batter into muffin tin, filling each cavity halfway.
Bake for 8–10 minutes, until the sponge springs back lightly.
Cool completely.
Cut the set jelly into small circles to fit each sponge.
Place jelly pieces on top of each cake.
Melt chocolate gently and spread a thin layer over each jelly top.
Allow chocolate to set before serving.

Notes

Beat eggs and sugar well for a light, airy sponge.Avoid overheating chocolate to maintain a smooth finish.Orange zest can enhance the citrus flavor.Silicone molds can make removal easier.