Orange Jelly Cakes

1. 1

   To make the orange jelly, line a deep 9 inch square cake pan with parchment paper, extending paper 2 inches above edges. Combine orange juice and marmalade in a small saucepan. Bring to a boil then remove from heat. Add jello and stir until dissolved. Pour into prepared pan, let cool then chill until set.

2. 2

   Preheat oven to 350u00b0F. Grease 2 baking trays and line with parchment paper.

3. 3

   Beat eggs until light and frothy. Meanwhile, bring 1/2 cup sugar and 2 tbsp water to a boil. Cook to 248u00b0F, without stirring, then carefully pour into hot whipping eggs. Beat for 10 mins, or until thick and mixture holds its shape.

4. 4

   Sift flour 3 times then fold into egg mixture. Fit a large piping bag with a plain 1/3 inch tip then spoon batter into piping bag. Pipe 25 (1 1/2 inch diameter) rounds on prepared trays, about 1 inch apart. Sprinkle each round evenly with remaining sugar. Bake, 1 tray at a time, for 4 mins. Let cool on trays.

5. 5

   Transfer set jelly to a cutting board. Cut out 25 (2 inch) circles. Top each sponge with a round of jelly then place on a wire rack set over a rimmed baking tray. Coat with chocolate. When chocolate is almost set, top with candied orange wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.