Homemade Jaffa cakes 🍊 #shorts

Jelly Jam: 1 ½ cups orange juice 2–4 tbsp brown sugar Zest of 1 orange 1 ½ tbsp agar agar powder 4 tbsp water 1. Bloom the agar agar by mixing it with 4 tbsp of water. Let it sit for 10 minutes. 2. Meanwhile, prepare the orange mixture. 3. In a pot, add the orange juice, sugar, and zest, stirring until the sugar dissolves. 4. Once the agar agar is ready, add it to the pan and simmer on low heat for 1 minute until fully dissolved. 5. Pour the mixture into a flat container, about 5mm thick, and let it set in the fridge. Sponge: ½ cup all-purpose flour 2 tbsp cornstarch 1 tsp baking powder 2 tbsp sugar (brown or caster) ½ cup soy milk ½ tsp vinegar 2 tbsp oil (any) 1. In a bowl, mix all the dry ingredients. 2. Add the wet ingredients and mix well until no lumps remain. 3. Pour the batter into a baking pan with small round molds or a regular baking tray. 4. If using a regular round cake tray, you will need to cut round shapes after baking. 5. Bake at 180°C for 12–15 minutes, or until a skewer inserted comes out clean. 6. Baking time may vary depending on the size of the tray used. Assemble: 1. Melt dark chocolate in a double boiler. 2. Once the jelly and sponge are ready, cut the jelly into round shapes. 3. Place the sponge at the bottom, then add the jelly on top, and finally cover with melted dark chocolate. 4. Let the Jaffa cakes cool and store them in an airtight container in a cool place for up to 5 days or longer.