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Today in Food Technology

Raising Agent Baking Challenge

(scroll down for Year 9 making Jaffa cakes).

Today year 10, group Y had a raising agent baking challenge.  They have been learning about the different raising agents and the science behind how they make baked good rise.  Students had 1 hour and 40 minutes to make apple turnovers using their own rough puff pastry and a decorated cupcake. 

Throughout the challenge, they've learnt that the puff pastry uses steam from the heated water and butter to make the layers puff up.  Cupcakes uses baking powder which creates a carbon dioxide (Co2) gas that expands the mixture when cooked in the oven.

Well done to the year 10 students for some really fantastic results. Watch out 10X as it’s your turn next week!


Year 9 and Jaffa Cakes

Last week both year 9 Food Preparation and Nutrition students had a go at making jaffa cakes.  Jaffa cakes are a medium to high skilled dish as it uses three different layers and a lot of precision, accuracy and patience.  We used the Mary Berry recipe that included an aerated sponge, thin jelly slices and tempered chocolate. 

Why not have a go yourselves!  Recipe is below…..

Jaffa Cakes Ingredients:

For the Jelly:

  • 1 x 135g packet orange jelly
  • 150ml/5fl oz boiling water
  • 1 small orange, finely grated zest only

For the Sponge:

  • unsalted butter, for greasing
  • 1 large free-range egg
  • 25g/1oz caster sugar
  • 25g/1oz self-raising flour, sifted

For the Topping:

  • 180g/6¼oz plain chocolate (about 36% cocoa solids)


  1. For the jelly, break the jelly into pieces and place in a small bowl.
  2. Pour over the boiling water and stir until the jelly is completely dissolved.
  3. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge until set.
  4. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter.
  5. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour.
  6. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops.
  7. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed.
  8. Leave to cool in the tray for a few minutes then finish cooling on a wire rack.
  9. Break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water.
  10. Remove the bowl from the heat and leave to cool and thicken slightly.
  11. To assemble turn the jelly out onto a sheet of non-stick baking parchment.
  12. Cut 12 discs from the orange jelly using a 5cm/2in round cutter.
  13. Sit one jelly disc on top of each sponge.
  14. Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. (You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.)