This cake was inspired firstly by mazurek with oranges and also by the very British Jaffa cakes.
Jaffa cakes were first made in 1927 by McVitie & Price (Established in Edinburgh in 1830) – little sponges with orange jelly and a chocolate topping – named after the port (now called Tel Aviv) from where the Victorians and Edwardians imported oranges).
A fat-free sponge cake is cut in half and sandwiched together with a sweet orange jam and then covered with a chocolate glaze or icing.
I have tried out several versions – and made a fat-free sponge using the recipe with potato flour this time using a round 19cm baking tin which has been greased and lined with a circle of greaseproof paper on the base and baked for 20 – 25 minutes at GM4 – 180°C
A quicker version is to use a more English sponge recipe ( this has slightly less volume so a smaller baking tin is used).
- 2 eggs
- 75g caster sugar
- 75g self raising flour
- Pre-heat the oven to GM4 – 180°C
- Grease and line the base of a round 18cm diameter baking tin.
- In a bowl whisk the eggs and caster sugar until they are pale and creamy.
- Gently fold in the flour.
- Pour the mixture into the tin and bake for 20 – 25 minutes until golden.
- Leave to cool and cut the sponge in half
- Warm the jam slightly to make it easier to spread.
- Sandwich the cake halves together with the jam.
Chocolate glaze – using the one from Mazurek – with Yeast Dough
Served on Bramble Rose by Duchess from the 1960s
The more milk chocolate icing below is the one from chocolate babka.
Served here on tea plates by Spencer Stevenson Co Ltd 1948 – 1960, design name not known.