The traditonal Jaffa Cakes and “Pim’s” are iconic small biscuits from two well-known industrial brands. The brand McVitie’s produces Jaffa Cakes, and the French brand LU makes Pim’s.
These cookies are based on a soft sponge cake, filled and topped with orange jelly and a crunchy layer of chocolate. Jaffa Cakes or Pim’s are among the biscuits that children love to have for snacks. They are much better than store-bought ones and very easy to make.
The perfect homemade Jaffa cakes recipe is so simple that you will certainly enjoy preparing it with your children. You must absolutely try this recipe.
Homemade jaffa cakes cookies
Today I sharing you the recipe for the cookies that we love so much and which have been our first choice of snack since our childhood. They are so easy to make and really so good. Beyond the taste of Jaffa cakes or Pim’s biscuits, homemade certainly adds the feeling of pleasure.
Back to school, a picnic, a walk in the park with your children or just a snack, are all opportunities for everyone to perform this recipe and enjoy these delights. I’ve always wondered how to make homemade these biscuits as delicious and successful as the store-bought ones. After some tries, I finally found the method that gives the best and foolproof results.
Jaffa cakes”pim’s” cookies.
Ever since I was a child, I’ve loved these cookies, especially raspberry Pim’s and French strawberry Barquettes cookies. Since I’ve been making them myself, I’ve found they’re just as good as the store-bought varieties.
You will need very few ingredients to prepare these homemade Jaffa cakes. The base is a simple, fluffy sponge cake topped with a layer of your choice of jam. This layer is covered with a thin film of crunchy chocolate. In one bite, you have three textures in the mouth, crunchy, melting and soft one.(Three in one I would say)
I make them with different jams to suit everyone. The classic Jaffa cakes with orange jam are delicious. The slight bitterness of the orange blends perfectly with the chocolate.
To have a beautiful, shiny, crunchy chocolate shell, you need to temper the chocolate according to the temperature curve. However, I often work with chocolate without a thermometer. I use the method described below and the chocolate is shiny and crunchy.
Your kids will be delighted to make them for a snack. You can keep them busy on a Wednesday with a fun baking workshop.
Table of Contents
The recipe on video
How to make Perfect homemade Jaffa cakes ?
| NB: see the details of the ingredients in the recipe card at the bottom of the article. you can also print it. Below you will find the instructions which you can also view in pictures. |
The silicone mould is a Silikomart reference D045 or this.
Preheat oven to 180°C (360°F)
1. Beat the eggs and sugar in a double boiler “bain-marie” off the heat (see note at the bottom of the article), until the mixture triples in volume, about 10 min.
2. Remove the bowl from the water bath”bain-marie” and gently fold in the flour with a spatula or whisk from bottom to top. See the whipping technique on the video or on the sponge cake article.
3. Transfer the mixture into a piping bag or a plastic bag. Fill the buttered silicone moulds to the desired sponge thickness.
4. Bake for about fifteen minutes or until they are lightly golden.
5. Meanwhile, rehydrate the gelatin in a cold water for 10 min.
6. Heat the jam for 5 minutes, then remove from the heat and add the well-squeezed gelatine. Mix well.
7. Remove the sponge cakes from the oven when they are lightly golden. Press the bottom of a glass into the center to create a slight cavity.
8. unmold and if not golden brown, return to the oven for about 2 min. The sponge cake must not harden. Let it cool.
9. Fill cavities with jam.
10. Let the jam set before adding the chocolate. The jam should no longer stick to your finger or drip.
The chocolate shell
You can follow this curve if you have a thermometer or just the method below.
1. Melt the chocolate in a double boiler “bain-marie”, removing it several times and stirring well. Don’t let it get too hot. The more you can melt it without it burning, the better.
2. Once well melted, remove from the bain-marie and stir frequently to cool. The chocolate thickens gradually but must not harden.
3. When it thickens and falls back into the saucepan, return it to the bain-marie.
4. Reheat very slightly to obtain a fairly runny texture, but without burning.
5. Place a spoon of chocolate in each cavity and tap the mold against the work surface to spread it over the entire base and smooth it out.
6. Place the sponge cakes on top, jam against chocolate.
7. Allow to harden before unmolding and enjoying.
Note:
About the double boiler “bain-marie”
A double boiler “bain-marie” involves a container of ingredients sitting over a large saucepan filled with hot water.The bottom of the container must not touch the water. Usually the water bath is performed on the stovetop, but in this recipe I prepare it off the heat.
Perfect homemade Jaffa Cakes (Pim's)
EQUIPEMENTS
INGREDIENTS
- 4 eggs
- 120 g (4.2 oz) flour
- 120 g (4.2 oz )granulated sugar
- 1 vanilla sugar bag (0.35 oz)
For the trim
- 480 g (16.9 oz) very thick jam of your choice (I used orange jam)
- 1 sheet gelatin
- 250 g (8.8 oz) dark chocolate (cacao barry brand) Temper it as shown in the video for a good shine and crunch.
PREPARATION
- Preheat oven to 180°C (360°F)
- Beat the eggs and sugar in a double boiler "bain-marie" off the heat (see note at the bottom of the article), until the mixture triples in volume, about 10 min.
- Remove the bowl from the water bath"bain-marie" and gently fold in the flour with a spatula or whisk from bottom to top. See the whipping technique on the video or on the sponge cake article.
- Transfer the mixture into a piping bag or a plastic bag. Fill the buttered silicone moulds to the desired sponge thickness.
- Bake for about fifteen minutes or until they are lightly golden.
- Meanwhile, rehydrate the gelatin in a cold water for 10 min.
- Heat the jam for 5 minutes, then remove from the heat and add the well-squeezed gelatine. Mix well.
- Remove the sponge cakes from the oven when they are lightly golden. Press the bottom of a glass into the center to create a slight cavity.
- unmold and if not golden brown, return to the oven for about 2 min . The sponge cake must not harden. Let it cool.
- Fill cavities with jam.
- Let the jam set before adding the chocolate. The jam should no longer stick to your finger or drip.
The chocolate shell
- You can follow this curve if you have a thermometer or just the method below.
- Melt the chocolate in a double boiler "bain-marie", removing it several times and stirring well. Don't let it get too hot. The more you can melt it without it burning, the better.
- Once well melted, remove from the bain-marie and stir frequently to cool. The chocolate thickens gradually but must not harden.
- When it thickens and falls back into the saucepan, return it to the bain-marie.
- Reheat very slightly to obtain a fairly runny texture, but without burning.
- Place a spoon of chocolate in each cavity and tap the mold against the work surface to spread it over the entire base and smooth it out.
- Place the sponge cakes on top, jam against chocolate.
- 7. Allow to harden before unmolding and enjoying.
Notes
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