Dive into the nostalgic joy of a classic treat with our giant Jaffa cake recipe, a tasty mix of zesty orange jelly, rich chocolate, and fluffy sponge. Perfect for wowing your mates or just indulging yourself, this oversized version brings all the fun of the beloved British confection.
INGREDIENTS:
CAKE LAYER -
4 free-range eggs
8oz caster sugar
8oz self-raising flour
2 tsp baking powder
8oz unsalted butter
JELLY LAYER -
2 sachets of jelly powder
CHOCOLATE LAYER -
300g of dark chocolate
METHOD
- Using half the required water, make the jelly mixture up.
- Pour this into a cling filmed cake tin and leave overnight in the fridge to set.
- The next day, preheat the oven to 180C/160C Fan/Gas 4 and grease a circle cake tin.
- Cream together the butter and sugar.
- Add the eggs, flour and baking powder.
- Mix together until well combined.
- Bake the cakes on the middle shelf of the oven for 35 minutes.
- Once the cakes are completely cool, melt the chocolate.
- Pour a thin layer of the melted chocolate onto off the cake.
- Place the jelly layer onto it next.
- Pour the remaining chocolate over the layer of jelly.
- Put the cake in the fridge till the chocolate sets.