Aight cool, man’s got one Jaffa cake there innit. Jaffa cakes are not biscuits, they’re cakes. Now when cakes are fresh yeah, they’re better softened because they contain moisture innit. That’s why the Jaffa cake is better recoiling when I press it down innit. Cakes contain a large volume of gas because the bicarbonate of soda releases carbon dioxide when heated innit and this gets trapped in the batter innit. But when they get stale yeah, all of the moisture evaporates so it turns better toughened out, you know what I’m saying fam. That’s why there’s no recoil innit, it’s peak fam. Now biscuits on the other hand are the complete opposite innit. When biscuits are fresh, they’re better crispy and crunchy innit because they contain less moisture. That’s why when I press it down it’s not recoiling innit. In biscuits, less gas is produced when baking. That’s why the texture isn’t as airy and light. But when they go stale yeah, they absorb moisture from the atmosphere and they go better softened and bendy innit cuz it’s a mad thing fam. When I break the fresh biscuit, it’s better crummy innit bruv. But the stale one is just sticking together innit cuz it’s a mad. So Jaffa cakes are actually cakes, plus it literally says cakes on a box anyway so.