Friday, 29 March 2013

Jaffa Sponge Cake - Just in time for Easter

Jaffa sponge

 I made marmalade in January and we have been enjoying it on toast and in bread and butter pudding ever since.  I thought that as Jaffa cakes are so popular, I could reproduce that flavour in a home made orange sponge with a marmalade filling and a chocolate fudge icing.
 If you don't have homemade marmalade, commercial marmalade will be just as good.
This cake would be great for Easter. You could use orange icing, decorated with mini chocolate eggs

Orange Sponge Cake

8 oz soft margarine (Stork or Flora)
8 oz sugar
4 eggs (medium - large)
8 oz Self Raising Flour
1 teaspoon Vanilla essence
Grated rind and juice of one large orange.

Grease, line and lightly dust two 8" round cake tins with flour
In a mixing bowl, cream the margarine and sugar until it is pale and golden.
Add the eggs one at a time.
Adde 1 teaspoon Vanilla essence and the grated rind of one orange.
Fold in the flour.
Lighten the mixture with the orange juice.
Divide evenly into the two tins and bake at 350 F or 180 C for 20 minutes.
The cake is done when it springs back when lightly pressed in the centre.
Cool and spread marmalade over the bottom layer.
Place the other layer on top.

Chocolate fudge icing
In a small saucepan, melt 2 oz of butter and add 3 Tablespoons of milk.
Add 1/4 cup of unsweetened cocoa powder and stir.
Sift 8 oz of icing sugar and add to the pan.
Whisk until smooth, adding a little more milk if necessary.
While the icing is still warm, spread the icing evenly over the top and down the sides.
Cool and serve.

Here's a slice for you.

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