Orange Jelly Cakes

Directions

1. 1
   To make the orange jelly, line a deep 9 inch square cake pan with parchment paper, extending paper 2 inches above edges. Combine orange juice and marmalade in a small saucepan. Bring to a boil then remove from heat. Add jello and stir until dissolved. Pour into prepared pan, let cool then chill until set.
2. 2
   Preheat oven to 350°F. Grease 2 baking trays and line with parchment paper.
3. 3
   Beat eggs until light and frothy. Meanwhile, bring 1/2 cup sugar and 2 tbsp water to a boil. Cook to 248°F, without stirring, then carefully pour into hot whipping eggs. Beat for 10 mins, or until thick and mixture holds its shape.
4. 4
   Sift flour 3 times then fold into egg mixture. Fit a large piping bag with a plain 1/3 inch tip then spoon batter into piping bag. Pipe 25 (1 1/2 inch diameter) rounds on prepared trays, about 1 inch apart. Sprinkle each round evenly with remaining sugar. Bake, 1 tray at a time, for 4 mins. Let cool on trays.
5. 5
   Transfer set jelly to a cutting board. Cut out 25 (2 inch) circles. Top each sponge with a round of jelly then place on a wire rack set over a rimmed baking tray. Coat with chocolate. When chocolate is almost set, top with candied orange wedges.