Jaffa Cake Slice

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For the sponge;
2 large eggs
85g caster sugar
85g self raising flour

For the jelly;
1 sachet (12g) powdered gelatin
85g caster sugar
200ml orange juice
2 tablespoons marmalade
100ml hot water

Optional, you could top the tray with chopped mini Jaffa Cakes.

11” x 7”baking tin Line with greaseproof paper.

To make the sponge, whisk together your eggs and sugar until it has tripled in size.

It should look all creamy, pale with bubbles.

Fold the flour in using a mixing spoon, careful not to knock out the air we’ve just whisked in.

Pour your mixture into your lined and greased tin. Bake at 160C for 10 minutes.

Once your sponge has baked, leave it to cool in the tin for 10 minutes before carefully transferring to a wire rack.

Next. Wash up your tin and reline it with a layer of cling film.

Then, carefully put your baked sponge back into the cling film lined tin. This will make it much easier to get out later.

Then, to make the jelly, pour your sachet of gelatin into a bowl of 100ml hot water. Mix thoroughly until dissolved. Then, into the bowl, add your caster sugar.

Then finally, add in your orange juice and marmalade.

Leave this mixture to cool and then when it is on the point of setting, spoon it over your sponge. Leave to set properly in the fridge for about an hour.

For the topping, melt your dark chocolate.

Pour the dark chocolate over the jelly topped sponge and use a spoon or pallet knife to smooth it out.

Leave to set in the fridge for a further hour or overnight.

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