McVitie's Jaffa Cakes Pole, 488g

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We would recommend keeping these Jaffa Cakes in the fridge because of the jelly topping. Keep them in an airtight container for 3 days or so. Can I freeze these Jaffa Cakes? When we wrote up the results, I insisted that the magazine’s chief sub-editor, Paul Dring, wear a lab coat. He was forever, from that moment on, Dr Spatula to my Professor Spoon (think Sancho Panza and Don Quixote; they were heady days).

Jaffa Cakes - Tesco Groceries Jaffa Cakes - Tesco Groceries

And that’s all you need to know! The recipe for my deliciously orange Gluten Free Jaffa Cakes is below (scroll an inch or two further). Enjoy!Our ranking system The TopChoice.co.uk Team selects top-of-the-line items from a wide selection and conducts rigorous evaluations on almost all the products available on the internet. We rank each product based on how well it matches our criteria. Jaffa Cakes are much easier to make than you’d think. The jelly (adding boiling water to jelly/jello cubes) is child’s play…Making the sponge is an easy whisk-and-bake job… And all the chocolate needs is to be carefully melted and spread on the top. Okay… the chocolate can be a bit messy, but who cares what they look like?

Jaffa Cakes - A Very British Recipe Gluten Free Jaffa Cakes - A Very British Recipe

While orange is the traditional Jaffa flavour, you don’t have to follow the rules! You can make YOUR gluten free Jaffa Cakes any way you choose. Why not: Custard Creams, we discovered, were an absolute disaster unless you want a teacup full of sludge and slurry. Garibaldis could be immersed for nearly five seconds, but the results, it turned out, would in polite society be disastrous. The Jaffa Cake has a base of Genoise sponge, but it is often found in the biscuit aisle and its size is more akin to that of a biscuit than a cake.

Jaffa Cakes first hit British tastebuds nearly a century ago in 1927. Introduced by the then ‘McVitie and Price’, they are a sweet treat that consists of three layers… A base of Genoise sponge; a layer of orange-flavoured jelly or jam; and a top-coat of chocolate. Giant lady fingers, meanwhile, showed a rusk-like ability to stand up to immersion in hot liquid for more than an hour, whereas Rich Tea biscuits dissolved so rapidly that the report concluded they were only perfect for those without teeth. When it comes to the Genoise sponge whisking is key! Don’t cut corners here… It’s essential that you whisk the eggs and sugar until the batter forms a lasting trail of mixture across the surface (that remains visible for a few seconds) when the whisk is lifted. It’s the greatest outrage in food since the horsemeat scandal of 2013. In case you missed it, research was published this week claiming that the Jaffa Cake is the most dunkable biscuit. Except, of course, that a) it’s not, and b) it’s not a biscuit. g plain gluten free flour blend I use GFA Blend A (see NOTES), but an alternative flour blend should work fine.