For the jaffa pastry, whip the egg whites with salt, slowly add the granulated sugar and beat until firm.
Carefully fold in the yolks and the flour sifted with the baking powder. Use a piping bag to make dots on the paper-lined tray and bake at 180 degrees for about 15 minutes until golden.
While the sponge cake is still warm, generously pipe the jam onto the sponge cake with a piping bag and cover with chocolate icing.
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