Jaffa-NORMOUS
About this build
A school project combines sponge, orange jelly, apricot jam and dark chocolate into an enormous Jaffa Cake.
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- A school project at Tuxford Academy. The base used 300g of self-raising flour, 300g of caster sugar and 6 eggs; the middle used orange jelly and apricot jam, and around 6 dark chocolate bars coated the top. The sugar and eggs were whisked for around 10 minutes and the flour folded in, which took 5. The mixture was baked in a greased tray for 15 minutes, with no temperature given, then blast-chilled for around 10/15 minutes. A circle was cut for the base, taking around 5 minutes, with a hole cut for the jelly and jam. The jelly went into a jug with 50-75ml of water, 1 minute in the microwave and 45 minutes in the blast chiller. The chocolate was melted in the microwave for around 2 minutes. Cake offcuts cut to the size of the jelly filled the hole to make the curved top, which was coated in chocolate, neatened and patterned. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8
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2) After this we poured it into a greased baking tray and put it into the oven. This took 15 minutes. Then we put it into a blast chiller for around 10/15 minutes.
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The original account
We have made a giant Jaffa Cake. This was a school project at Tuxford Academy. We Used 300g of flour (Self Raising) 300g of caster sugar and 6 eggs for the base. Then we used Orange Jelly and then some Apricot Jam for the middle and around 6 Dark Chocolate bars. This is how we made it:
1) We mixed Caster Sugar and 6 Eggs together. We whisked this for around 10 minutes. Then we folded the flour. This took 5 minutes.
2) After this we poured it into a greased baking tray and put it into the oven. This took 15 minutes. Then we put it into a blast chiller for around 10/15 minutes.
3) Then we cut out a circle shape from the Sponge Cake to make the base. This took around 5 minutes. Then we cut out a whole to put the Jelly and Jam in.
4) Next we made the Jelly. We put it in a jug with 50-75ml of water and put in the microwave for 1 Minute. Then we put it in the blast chiller for 45 minutes.
5) Fifthly we melted the 6 bars of Dark Chocolate to coat over the top. We melted this in the Microwave for around 2 mMinutes.
6) We Cut out some more Cake from Extras we made earlier. We cut it out the same size as the Jelly and fitted it into the whole that was cut out for the Jelly. This was to make the curved top. This took around 5 Minutes. Then we coated the top with the Dark Chocolate.
7) The final stage was to neaten the top and put pattern on. Then the Jaffa-NORMOUS was complete.
