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Giant Jaffa Cake

by Rosy Greaves 11 photos Rated 87% 309 votes when voting closed

Ingredients on a pink table: Dairy Milk, self-raising flour, caster sugar, vanilla custard, two Hartley’s orange jellies, two oranges and a box of eggs

6 organic free range eggs £0.95
12 oz self raising flour £0.10
12 oz caster sugar £ 0.20
12 oz unsalted butter £1.50
1 tsp baking powder £0.01
2 packets of jelly £1.00
1 pint of water FREE
Juice of 1 organic orange £0.20
200g 70% organic plain chocolate (no sugar) (an addition when we realised our faux pas) £2.95
100g Dairy Milk chocolate £0.90
PLUS extra fine organic fresh vanilla custard £2.99

TOTAL £10.80

Preheat the oven to 180 degrees centigrade. Cream the butter and sugar and then add in the flour, baking powder and eggs to make a basic sponge mixture.

Six egg yolks, butter and sugar sitting in a food processor bowl before mixing, flour bag behind

Grease a large frying pan with a curved base. Pour the cake mixture into the pan, and put the pan in oven.

Pale sponge batter poured from the processor bowl into a greased black cast-iron frying pan

Watch cake rise until it overflows, and then panic.

The frying pan in the oven with the sponge risen into a tall dome above the rim

Meanwhile make up two packets of jelly with 1 pint of boiling water, (half the amount recommended) and add the juice of 1 orange.

A shallow white bowl of bright orange jelly setting on a grey worktop

Pour the jelly mixture into a shallow bowl and leave to set in the fridge. When the cake is firm to the touch take it out of the oven, cut off the excess, eat with jam and custard and wash down with a cup of earl grey.

The baked sponge cooling in the pan on the hob, golden and domed with a browned edge

Gently prise the cake from the pan and leave to cool on a wire rack. Turn the jelly onto a plate and pour boiling water over the bowl to allow the jelly to slip out. Slide the jelly onto the cake, making sure it is equidistant on all sides.

The turned-out sponge on a wire rack with the disc of orange jelly slid onto the centre

Melt the chocolate in a bain marie, stirring gently to ensure an even texture.

Dark chocolate melting in a bain marie on the hob, wooden spoon standing in it

Using a pastry brush carefully apply the melted chocolate over the entire surface of the cake. As the jelly has a tendency to melt, build the chocolate up from the edges of the sponge, gradually working your way up.

A hand brushing melted chocolate over the jelly with a pastry brush, half the surface still orange

Put the cake into the fridge and put the kettle on for another cup earl grey. After your little “relax” you will find that the chocolate shell has hardened. Reheat the remaining chocolate in the bain marie and use a warm a knife to carefully score three parallel lines across the surface of the chocolate. With the remaining chocolate dribble three lines in the opposite direction, et voila!

The finished giant Jaffa Cake being cut, chocolate top scored in a criss-cross, a normal Jaffa Cake beside it

A cut wedge showing sponge, orange jelly and chocolate layers, with a standard Jaffa Cake on the plate for scale

Serve with warm, fresh, organic, vanilla custard. This time make a pot of earl grey to serve with friends.

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