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Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.

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Your e-Mails

Kevin Becken
ChocolateCakeRocket ScienceJaffa cakes
Nicey replies: There is not a lot you can do, it's a stage she's going through, she'll grow out of it during her mid thirties, perhaps.

Nicky B
Jaffa cakes
Nicey replies: That's right its the Jaffa Cake's secret weapon, and yet another reason why its a ornate sponge CAKE.

Chris Doyle
Jaffa cakes
Nicey replies: Dear Mr Doyle,

First I'd like to say how much we enjoyed watching that Spitfire you had earlier this year, the younger members of staff now rate Spitfires as highly as F16s which is praise indeed.

Second as for the Jaffa cake, we certainly do that the matter seriously. Your argument seems a little adrift in places so here we go with the first Jaffa Cake mail of 2004. There are a number of reasons why the Jaffa Cake is a cake and as such the bakers of Europe may rest easy in their beds.

1) As you point out, and as we have popularised, it is called a CAKE.

2) Very very importantly it is made from cake, sponge cake to be precise. This obviously has huge bearing on its status as a cake.

3) Yes yes yes it goes hard when stale, just like a cake, (which it is) not like biscuits which go soft (unless its a Fig Roll or some other biscuit which goes hard etc).

4) It has been deemed to be cake by a law tribunal some years ago now.

5) It has a moisture content consistent with that of a cake, (because it is a cake)

6) Its a little itty-bitty cake

Yes we are aware that it likes to be seen with biscuits, and yes they are about the same size and come in similar packets.

FruitJaffa cakes
Nicey replies: Well low fat biscuits are a very tricky area, a bit like low alcohol drinks. Biscuits by their very nature have lots of carbohydrates and fat, mess with this basic equation and somethings not right. There are two main approaches, subterfuge and avoid total substitution. Foxs 'Officially Low Fat' cookies use clever recipes to avoid the fat content, small amounts of glycerol are used to keep the biscuit soft, a bit like its use in icing. Strong flavours such as almond and cherry try to steer our taste buds away from the lack of fat. The result through subterfuge is slightly odd but very very low fat cookie.

The second approach seen in much of the McV GoAhead range is to bulk up the biscuit with something that is low fat like fruit. Now, I happen to like that, but you may not.

Sometimes products are of course bulked up with low fat air, so watch out for those.

Interestingly another reason why the Jaffa Cake is a cake and not a biscuit is that is sponge base is much lower fat in than its biscuit shelf mates, and combined with plain chocolate the fat content is impressively low.

Mark Bevan
Jaffa cakes
Nicey replies: Actually this was one of the arguments used on behalf of McVities in the court hearing, that and the fact that it is in fact a small cake. To be honest the VAT man was more keen to get a ruling that was more along the lines of 'small things that are about the size and shape of biscuits and sold with biscuits should get VAT applied to them', as they knew that the Jaffa Cake was indeed a cake.