Combine the orange juice and marmalade in a small saucepan, bring to the boil then remove from the heat. Add the jelly crystals, stir until dissolved and allow to cool.
Line a 23cm square deep cake pan with baking parchment, extending the parchment above the edges, pour in jelly and place in the fridge to set.
Preheat the oven to 180°C/350°F.
Fit a large piping bag with a plain 1cm nozzle. Grease two oven trays then line with baking parchment.
Evenly spread the 110g sugar in a shallow oven tray and heat in the oven until it is hot to the touch. Using an electric mixer, beat the eggs in a small bowl for about 1 minute, add the hot sugar and continue to beat for about 10 minutes or until the mixture is thick enough to hold its shape.
Sift the flour three times. Transfer the egg mix to a large bowl and fold in the sifted flour. Pipe 25 x 4cm rounds onto the oven trays, leaving about 3cm between each.
Sprinkle each round evenly with the 2 tbsp sugar and bake, one tray at a time, for about 4 minutes. Cool on the trays.
Lift the jelly onto a board and cut out 25 rounds using a 4cm cutter. Top each sponge with a jelly round and place on a wire rack over a tray.
Melt the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Using a tablespoon to drizzle the chocolate, coat the sponge and jelly rounds and allow to cool. When almost set, top each with a wedge of glacé orange.
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