Description
Bring the beloved flavour of classic Jaffa Cakes into a fun, shareable dessert with this Jaffa Cake Traybake! Featuring layers of fluffy orange-scented sponge, a homemade orange jelly layer, and a glossy dark chocolate topping, it’s the ultimate nostalgic treat made simple. Perfect for parties, lunchbox treats, or teatime indulgence, this bake is easy to prepare and delivers maximum flavour with every bite. Slice into squares for a stunning homemade dessert that’s sure to impress.
Ingredients
For the sponge:
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200g unsalted butter, softened
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200g caster sugar
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4 large eggs
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Zest of 2 oranges
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200g self-raising flour
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1 tsp baking powder
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2 tbsp orange juice
For the jelly layer:
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135g orange jelly (1 standard packet)
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150ml boiling water
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150ml fresh orange juice
For the chocolate topping:
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200g dark chocolate, chopped
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1 tbsp vegetable oil
Instructions
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Prepare the sponge:
Preheat oven to 180°C (160°C fan). Grease and line a 20x30cm traybake tin.
In a bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, adding orange zest.
Fold in flour and baking powder, then stir in orange juice.
Spread batter evenly into the tin and bake for 20–25 minutes, or until golden and springy. Cool completely. -
Make the jelly layer:
Dissolve orange jelly in 150ml boiling water, stirring until fully melted. Add 150ml orange juice and mix well.
Let jelly mixture cool for 30 minutes, until slightly thickened.
Pour gently over the cooled sponge and refrigerate for 2 hours, or until fully set. -
Add chocolate topping:
Melt chocolate with 1 tbsp vegetable oil in a heatproof bowl over simmering water (or microwave in short bursts).
Let cool slightly, then pour over the jelly layer and spread evenly.
Allow chocolate to set at room temperature (not the fridge!) for about 1 hour. -
Slice and serve:
Use a sharp knife dipped in hot water and wiped dry to slice cleanly into squares.
Notes
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Boost the orange flavour: Add ½ tsp orange extract to the sponge or jelly for an extra citrus kick.
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Perfect slices every time: Use a hot knife and wipe between cuts for clean edges through chocolate and jelly.
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Storage: Keep in an airtight container at room temperature for up to 3 days. Avoid refrigeration to prevent chocolate bloom.
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Make ahead: Can be made a day in advance — ideal for parties or gatherings.
- Prep Time: 30 minutes
- Cook Time: 25 minutes