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1. make orange jelly
combine juice and marmalade in a small saucepan.
Bring to boil, remove from heat and stir in the
jelly crystals .... stir well to dissolve.
Line a 23cm square cake tin with baking parchment
extending 5cm above edges of tin.
Pour jelly into tin and refrigerate until set
2. Preheat oven to 160deg C. Line oven trays with
baking parchment
Spread sugar evenly over base of a shallow oven
tray (lined) and heat in oven till sugar feels bot
to touch. Beat eggs in bowl with electric mixer
for 1 minute, add hot sugar and beat for about 10
minutes or until mixture is thick and will hold
its shape. Sift flour 3 times and fold into the
egg mixture.
Pipe 4cm rounds (I used a teaspoon) onto trays.
Sprinkle with the extra sugar and bake for about
6-8 minutes. Leave to cool in trays. When cool
place on cooling rack.
Lift jelly from tin to board cut out round shapes
and place on top of each sponge.
cover with melted chocolate.
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