McVitie's Jaffa Cakes Pole, 488g

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When we wrote up the results, I insisted that the magazine’s chief sub-editor, Paul Dring, wear a lab coat. He was forever, from that moment on, Dr Spatula to my Professor Spoon (think Sancho Panza and Don Quixote; they were heady days). Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter. And so is this recipe. The GLUTEN FREE genoise sponge is airy and softer than you get from a commercial Jaffa. It’s amply topped with a layer of zesty citrus orange jelly and a generous slathering of dark chocolate. Without a doubt, cake… and without a doubt, delicious. Why we need a great recipe for Gluten Free Jaffa Cakes

Giant Jaffa cake recipe | delicious. magazine

Nonetheless, the debate rages on… Is a Jaffa Cake actually a cake or a biscuit? They are sold in the biscuit aisle, come lined up in a box, are shaped like a cookie and to all intent and purpose are eaten in the same way as any other biscuit.

For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set. This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; While orange is the traditional Jaffa flavour, you don’t have to follow the rules! You can make YOUR gluten free Jaffa Cakes any way you choose. Why not:

Jaffa Cakes - Pinch Of Nom

Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them. But the undisputed winner was the Ginger Nut, with an ODT of 2.92 seconds and the result of being classed a classic dunker because the ginger became even more gingery while the biscuit held its crunch.

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It’s the greatest outrage in food since the horsemeat scandal of 2013. In case you missed it, research was published this week claiming that the Jaffa Cake is the most dunkable biscuit. Except, of course, that a) it’s not, and b) it’s not a biscuit.