Jaffa cakes look fiddly, but it’s mostly the chocolate topping that can be tricky. If you don’t want these to contain alcohol, just replace the gin with cold water.
For the jelly: 2 x 135g packets of raspberry jelly cubes
200g hot water
For the cake: 2 large eggs
50g caster sugar
60g self-raising flour
Plus: 200g white chocolate
For the penguins: White, black and orange fondant
Orange sprinkles, star-shaped or similar (optional)
First make the jelly: pour the water over the jelly cubes and stir until completely melted. Then stir in the gin. Pour into a shallow tray (such that the jelly is just under 1cm deep), and place in the fridge until completely set.
Next make the cake. Butter two 12-hole cupcake trays and preheat the oven to 190C/170C fan/375F/gas mark 5.
In a large bowl, whisk together the eggs and sugar on high speed for seven minutes. The mixture should be pale, fluffy, and hold a trail. Sift in the self-raising flour, and gently fold to combine.