Jaffa Cake of Justice
by Heather Lindsay for £4.85

11th June 2007

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My housemate Nick and I stumbled upon Pimpthatsnack.com due to his love of Custard Creams and the proposition of a giant one. However, we were quickly awestruck by the glory of the pimped out Jaffa Cakes and soon decided that this would make the greatest birthday cake ever for Nick’s 23rd.

I knew full well that this pimp had been done many times before, and to be honest I wasn’t really sure how I could improve on it. So, despite a lack of individuality (and wanting to give Nick his ultimate birthday present) I forged ahead to Somerfields with a Jaffa Cake on my mind and a dream in my heart.

250 g plain white flour free (had in the house)
250 g unsalted butter 0.76
250 g caster sugar 0.65
6 eggs 0.57
2 packs of jelly 0.66
1 Large bar Dairy Milk 1.42
Jaffa Cakes (for research) 0.79
1 tsp Baking Powder free (had in the house)

Total: £4.85

Now, I was fairly impressed that all this could be done for less than a fiver. And I also took the liberty of finding out what the cost would be if you didn’t have flour and baking powder in the house… a mere £1.00 extra. That still ain’t bad.

The tools for my masterpiece.

The first step I took was to make the jelly. I was pleasantly surprised to find out that, despite the fact that I bought very cheap no-name jelly, it still retained the shocking electric orange colour (and smell…and flavour…) of the Hartley’s we know and love. The two packs of jelly were made with half the normal amount of water (1 pint) to create a thicker jelly, and it was left to cool in the fridge.

Next up was the cake, which was a simple equal parts recipe of eggs, butter, sugar, flour. Granted, I think now that we could have done with a slightly lighter, spongier recipe for authenticity, but for taste it was *gasp* better than the real thing.

I creamed the butter and sugar, added the eggs and mixed well, then added the flour and baking powder. I was forced to use a tart pan which produced rather out of place ridges along the outside of my cake, but we didn’t have anything else and my ghetto philosophy prevented me from buying a new pan.

I baked it at 180 C for an unknown amount of time, checking it every 20 minutes out of fear. Once complete, I let cool overnight to avoid jelly-melting-on-warm-cake disaster and slept an evening of pleasant jaffa-ey dreams.

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