# McVitie's Jaffa Cakes Raspberry Flavour, 10 Cakes 110g ## Commerce action policy **Price:** £2.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/mcvities-jaffa-cakes-raspberry-flavour-10-cakes-110g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/mcvities-jaffa-cakes-raspberry-flavour-10-cakes-110g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** McVitie's **Price:** £2.00 GBP **GTIN:** 5000168041605 **Stock:** instock ## Summary McVitie's Jaffa Cakes Raspberry Flavour keeps the three-part construction everybody knows, a thin sponge round under a set jelly under a chocolate layer, and changes the middle of it from orange to raspberry. Ten cakes in a hundred and ten gram pack, picked into the Teas.co.uk curator selection as the softer, rounder version of a fixture.Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten), milk, egg, soya and sulphites. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Raspberry brings less acidity than citrus, so this runs sweeter and the thin chocolate layer does more of the balancing. It stales by going hard rather than soft, which is how cakes behave, so buy it to eat rather than to keep in a tin.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage, the cake-or-biscuit question and the pairing are set out in the detailed Q and A tab below. ## Description McVitie's Jaffa Cakes Raspberry Flavour keeps the three-part construction everybody knows and changes the middle of it. A thin round of sponge, a set fruit jelly on top of it and a chocolate layer over that, ten to a hundred and ten gram pack. The only thing that moves is the jelly, which goes from the usual orange to raspberry. The construction is worth taking seriously, because it is unlike anything else on a biscuit shelf. A sponge base is not a biscuit base; it is soft to begin with and it goes hard rather than soft as it ages, which is the opposite of how every crisp biscuit behaves. That single fact explains most of what follows, including why the pack should be eaten fairly promptly and why it does not belong in a tin with everything else. The Taste Profile Raspberry jelly: ●●●●○ (4/5) The variable and the reason to buy this pack rather than the orange. Softer and rounder than citrus, sweet rather than sharp, and it meets the chocolate more gently. Chocolate layer: ●●●●○ (4/5) Thin, snapping and slightly bitter over the top. It is the only astringency in the whole thing and it is doing a lot of work. Sponge base: ●●●○○ (3/5) Light, plain and quietly eggy. It exists to carry the other two and to give the bite somewhere soft to land. Sweetness: ●●●●○ (4/5) Higher than the orange version, because raspberry brings less acidity to balance the jelly and the chocolate. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind the Jaffa Cake The long-running argument about whether a Jaffa Cake is a cake or a biscuit is not a joke, and the test that settles it is one you can run at home. A biscuit is baked dry and fails by going soft as it takes moisture from the air. A cake is baked moist and fails by going hard as it loses it. Leave a Jaffa Cake out overnight and it goes hard. That is the behaviour of a cake, and it is the reason this product sits awkwardly on a biscuit shelf and should not be stored like the things around it. The name tells us the jelly is raspberry flavour and that there are ten cakes in a hundred and ten grams; what is in the jelly, the sponge or the chocolate is a declaration on the current UK pack. McVitie's is a long-established British baker, which is company heritage and not a claim about where this particular pack was made. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Count and weight: ten cakes in a hundred and ten grams. A raspberry jelly, not orange: softer, sweeter and rounder against the chocolate. If the citrus sharpness is what you like about a Jaffa Cake, buy the original instead. A cake, not a biscuit: it stales by hardening. Buy it to eat within a week or two rather than to keep in a tin. Why it is on the shelf: the format is a genuine fixture. What it is not: not a dunker, not a keeper and not a sharing pack in any real sense. Ten small cakes go faster than ten of anything else. How Does McVitie's Jaffa Cakes Raspberry Flavour, 10 Cakes 110g Compare to: McVitie's Jaffa Cakes Original Biscuits Twin Pack, 220g: the orange original at twice the weight. Citrus gives a sharper lift against the chocolate than raspberry does. Buy that one for the classic, this one for the change. McVitie's Jaffa Cookies with Tangy Orangey Centre, 165g: the same idea rebuilt as an actual biscuit. Crisp rather than soft, so it keeps far better and stales the ordinary way, but it loses the sponge texture that makes a Jaffa Cake what it is. Schar Gluten-Free Jaffa Cakes, 150g: the version to look at if gluten is the issue. Ideal Serving Conditions A Jaffa Cake has three components with three different weaknesses: a sponge that dries, a jelly that sweats and a chocolate layer that blooms. In practice that means one rule covers nearly everything, which is to keep the pack sealed and eat it reasonably soon. The Tea Tray Serve Room temperature, never the fridge: cold firms the sponge and dulls the jelly, and it does not fully recover afterwards. Two or three per person: they are small, and one on a plate looks like a mistake. Chocolate side up: the chocolate is on the top for a reason, and laid face down on a warm plate it marks immediately. A plain strong tea: an English breakfast without sugar. The thin chocolate layer is the only bitterness in the cake and a strong tea backs it up rather than competing. The Pudding Serve Three on a plate with cream: a genuinely reasonable small pudding, and better with raspberry than with orange because the jelly is sweeter and rounder. With fresh raspberries: the fresh fruit is sharper than the jelly and gives back the acidity this variant lacks. Not warmed: heat melts the chocolate before it does anything useful to the sponge. This is not a warm pudding. Good in a trifle: the sponge base soaks like sponge does, which is a use no crisp biscuit can match. Getting It Right with a Hot Drink Pairing: strong English breakfast, an Assam, a plain black coffee, or a black tea with lemon to restore the sharpness. Avoid: hot chocolate and sweetened coffees, which bury a thin chocolate layer, and fruit teas, which double up on the jelly. Dunking: no. The sponge takes liquid instantly and the chocolate slides off the top. It is a bad idea twice over. Storage: sealed, cool, dry and dark, and eaten within a couple of weeks of opening rather than kept. It hardens rather than softening. Best with: an afternoon pot of tea, a small pudding with cream, or a trifle where the sponge base earns its place. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten), milk, egg, soya and sulphites. Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: a sponge base of this kind is wheat-based and sponge recipes commonly contain egg, and chocolate-topped lines frequently also handle milk, soya and nuts. Anyone avoiding any of those must read the allergen declaration on the pack in front of them rather than relying on this page. No health claim: this is a sweet chocolate-topped sponge and we make none. Raspberry describes a flavour direction on the pack, not a quantity of fruit, and any nutrition figure is a matter for the label. ## Product Questions How is this different from the orange original?Only the jelly changes. Raspberry is softer, sweeter and rounder than citrus and brings less acidity, so this version runs sweeter overall and the thin chocolate layer does more of the balancing work. Everything else is the same construction. How many are in the pack?The pack name states 10 cakes in 110g. Is it a cake or a biscuit?A cake, and there is a test you can run rather than an opinion to hold. A biscuit fails by going soft as it takes moisture from the air; a cake fails by going hard as it loses it. Leave one out overnight and it goes hard. Can I dunk them?No, and it is a bad idea twice over. The sponge takes liquid instantly and the chocolate slides off the top. Eat them dry. Which drink goes best with them?A strong plain tea without sugar, an English breakfast or an Assam. The thin chocolate layer is the only bitterness in the cake and a strong tea backs it up rather than competing. Black tea with lemon restores some of the sharpness this variant lacks. Should I keep them in the fridge?No. Cold firms the sponge and dulls the jelly, and it does not fully recover on coming back to room temperature. Keep the pack sealed in a cool, dry cupboard instead. How long do they keep once the pack is open?Not as long as a biscuit. Three components with three weaknesses, a sponge that dries, a jelly that sweats and chocolate that blooms, mean this is a pack to eat within a couple of weeks rather than to keep in a tin with the crisp biscuits. How much real raspberry is in it?Raspberry describes a flavour direction on the pack, not a quantity of fruit. Any fruit percentage is declared on the current UK pack. Can I use them in a pudding?Yes, and it is one of the few things on our biscuit shelf that genuinely works this way. The sponge base soaks like sponge, so it layers into a trifle where a crisp biscuit would go to paste. Five builds are set out in the Recipe Ideas tab. Why is the chocolate layer so thin?Because it is doing a specific job rather than being the point of the product. It supplies the only bitterness and the only snap in a mouthful that is otherwise soft and sweet, and a thicker layer would bury the jelly underneath it. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten), milk, egg, soya and sulphites. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Glucose-Fructose Syrup, Dark Chocolate (19%) [Sugar, Cocoa Mass, Vegetable Fats (Palm, Shea), Butter Oil (Milk), Cocoa Butter, Emulsifiers (Soya Lecithin, E476), Natural Flavouring], Sugar, Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Whole Egg, Dextrose, Concentrated Orange Juice (Sulphites), Glucose Syrup, Vegetable Oils (Sunflower, Palm), Humectant (Glycerine), Acid (Citric Acid), Gelling Agent (Pectin), Raising Agents (Ammonium Bicarbonate, Disodium Diphosphate, Sodium Bicarbonate), Dried Whole Egg, Acidity Regulator (Sodium Citrates), Natural Raspberry Flavouring, Colour (Curcumin, Anthocyanins), Emulsifier (Soya Lecithin).Typical values per 100g, as publishedPer 100gEnergy375 kcalFat8.1gof which saturates4.0gCarbohydrate69.3gof which sugars49.8gFibre2.1gProtein5.1gSalt0.27gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsPack format110g; 10 cakes as stated in the pack namePack: McVitie's Jaffa Cakes Raspberry Flavour, 10 Cakes 110g; thin sponge rounds under a set raspberry-flavour jelly under a thin chocolate layer. Store sealed, cool, dry and dark, and do not refrigerate. This one stales by hardening rather than softening, so eat it within a couple of weeks of opening. Read the net weight, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown.Sourcing & blend. McVitie's Jaffa Cakes Raspberry Flavour, 10 Cakes 110g is made by McVitie's, a long-established British baker. The construction is unlike anything else on a biscuit shelf: a sponge base is not a biscuit base, it is soft to begin with and it hardens rather than softens as it ages, which is the behaviour of a cake and the test that settles the old argument about what this product is. That single fact governs how it should be stored, how long it keeps and why it sits awkwardly beside the crisp biscuits around it.What's in McVitie's Jaffa Cakes Raspberry Flavour, 10 Cakes 110g, and what isn't: In: thin wheat sponge rounds, a set raspberry-flavour jelly and a thin chocolate layer, ten cakes in a 110g pack. Raspberry is a flavour direction: the name tells you what the jelly tastes of, not how much fruit is in it. Any fruit percentage is declared on the pack. Packaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner tray or film can take different disposal routes. ## Flavour Science The flavour of McVitie's Jaffa Cakes Raspberry Flavour, 10 Cakes 110g is built in three layers, and here they are literally three layers, which makes reading them in order unusually straightforward.The outer layer is the chocolate, and it is thin on purpose. It is the first thing the palate meets and the only snapping element in a product that is otherwise entirely soft, so it sets the rhythm of the bite: a brief crisp break, then nothing but give. It also supplies the only bitterness anywhere in the cake. A thicker layer would read as a chocolate biscuit and would bury the jelly underneath it, which is why the proportion has never changed and why this is one of the few places on our shelf where a thin coating is the correct decision rather than a cost-saving one.The flavour spike is the jelly, and in this pack it is the whole reason to choose it. A set jelly delivers its flavour all at once rather than gradually, because there is no crumb structure to release it slowly, and raspberry arrives softer and rounder than the citrus the original uses. Orange brings acidity that cuts the chocolate; raspberry brings sweetness that sits alongside it. The consequence is a sweeter cake overall, with more of the balancing work falling to that thin bitter chocolate layer, and it is why a sharp drink beside this variant matters more than it does beside the orange.The base structure is the sponge, and its contribution is texture and moisture rather than flavour. It is light, plain and quietly eggy, giving the bite somewhere soft to land after the chocolate has snapped. It is also the component that decides everything about storage: a sponge is baked moist and fails by drying, so this product hardens as it ages instead of going soft. The finish is sweet and soft with a faint cocoa edge, clearing slowly because nothing in the construction is astringent enough to reset the palate quickly.Getting it right in the cup. Serve them at room temperature and never from the fridge, where cold firms the sponge and dulls the jelly without fully recovering afterwards. Two or three per person is a serving, because they are small and one on a plate looks like a mistake. Keep them chocolate side up, since the chocolate is on top for a reason and marks immediately on a warm plate. Then choose a strong plain tea without sugar, an English breakfast or an Assam, so the tannin backs up the thin chocolate layer rather than competing with it. A black tea with lemon is worth trying against this variant in particular, because it restores some of the sharpness that raspberry does not bring. Do not dunk: the sponge takes liquid instantly and the chocolate slides off the top.How water and temperature change it. This is a cake, so the rules are the reverse of the rest of the shelf. Dry air is the enemy rather than damp air: the sponge loses moisture, goes hard and takes the jelly with it, and the product does not come back. Warmth works on the other end, softening and eventually blooming the chocolate layer, which is harmless to eat but takes away the one crisp moment in the bite. Between the sponge that dries, the jelly that sweats and the chocolate that blooms, three components with three different weaknesses, the practical rule is simple: keep the pack sealed, keep it cool and dry, and eat it within a couple of weeks of opening rather than filing it in a tin alongside the crisp biscuits. Water temperature in the cup is irrelevant, because none of these three layers survives contact with it. ## Recipe Ideas McVitie's Jaffa Cakes Raspberry Flavour, 10 Cakes 110g has a sponge base, which means it can do things no crisp biscuit on our shelf can do: it soaks, it layers and it holds a filling. Five builds below cover the tea tray serve, a small cream pudding, a raspberry trifle, a fridge cake and a party plate. Recipes, born here first The Tea Tray Serve How to make The Tea Tray Serve with McVitie's Jaffa Cakes Raspberry. 5 min 2 servings Easy You'll need 6 Jaffa Cakes Raspberry Flavour 2 mugs of strong English breakfast or Assam, no sugar A slice of lemon, optional Method Lay three per person on a cool plate, chocolate side up. Face down on a warm plate they mark straight away. Brew the tea strong and unsweetened, so the tannin backs up the thin chocolate layer instead of competing with it. Add a slice of lemon to the tea if you want back some of the sharpness raspberry does not bring. Eat them dry. Do not dunk: the sponge takes liquid instantly and the chocolate slides off. What you'll end up with: A brief crisp snap, then a soft sweet middle, with a strong tea giving the palate somewhere to go. Three on a Plate with Cream How to make Three on a Plate with Cream with McVitie's Jaffa Cakes Raspberry. 5 min 2 puddings Easy You'll need 6 Jaffa Cakes Raspberry Flavour Double cream, lightly whipped A handful of fresh raspberries Method Arrange three cakes per plate, slightly overlapping, chocolate side up. Spoon the lightly whipped cream beside them rather than over them, so the chocolate stays crisp. Scatter the fresh raspberries over the plate. They are sharper than the jelly and give back the acidity this variant lacks. Serve immediately at room temperature, not chilled. What you'll end up with: A small pudding made in five minutes that works better with raspberry than with the orange original. Raspberry Jaffa Trifle How to make Raspberry Jaffa Trifle with McVitie's Jaffa Cakes Raspberry. 15 min + 2 hours chill 1 trifle bowl Easy You'll need 10 Jaffa Cakes Raspberry Flavour 250g raspberries, fresh or frozen 3 tablespoons fruit juice Custard and whipped cream Method Line the base and sides of the bowl with the cakes, chocolate side facing outwards so the layer shows through the glass. Spoon the juice over the sponge. Use less than you would for sponge fingers, because these soak fast. Scatter the raspberries over the base layer. Pour on the custard, finish with cream and chill for two hours. What you'll end up with: The one use where a sponge base beats every crisp biscuit outright, and the chocolate makes a neat line around the glass. Jaffa Fridge Cake How to make Jaffa Fridge Cake with McVitie's Jaffa Cakes Raspberry. 20 min + 3 hours chill 12 squares Easy You'll need 10 Jaffa Cakes Raspberry Flavour 150g plain digestive-style biscuits 100g butter 200g dark chocolate Method Cut the Jaffa Cakes into quarters rather than crushing them, so the layers stay visible in the slice. Crush the plain biscuits to a rough crumb and melt the butter into them. Fold in the quartered cakes last, keeping the pieces intact, and press into a lined tin. Melt the dark chocolate, pour it over and level it. Chill for three hours and cut with a hot knife. What you'll end up with: Visible pink jelly through every slice, using dark chocolate on top to keep the whole thing from running sweet. Party Plate Stack How to make Party Plate Stack with McVitie's Jaffa Cakes Raspberry. 10 min 8 stacks Easy You'll need 10 Jaffa Cakes Raspberry Flavour Thick cream cheese frosting or whipped cream Fresh raspberries to finish Method Stack two cakes with a spoon of frosting between them, chocolate side up on both. Press very gently. A sponge base compresses easily and a heavy hand flattens the stack. Top each one with a single raspberry. Chill for fifteen minutes only, then serve. Longer in the fridge firms the sponge. What you'll end up with: A tray of individual puddings assembled without baking anything, and small enough that nobody needs a fork. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._