My Giant Jaffa Cake.

This morning I woke up and thought what should I try to make different today. My final idea was a giant jaffa cake. Yes those yummy cake/biscuits with a lovely orange centre and smothered in chocolate. So I set to work in between other jobs. Made the orange jelly first and left it to set in the fridge.

Orange jelly set in tin lined with clingfilm.

Next was the sponge , a fatless one, genoise  sponge.

Raw genoise sponge ready to be baked.



It worked out perfectly.

Just out of oven and cooked to perfection.




I had seen somewhere that a ganache should be used for the topping. I didn’t have any cream though . I opted for mixing melted chocolate with some buttercream. Although it’s not perfect, and the chocolate spilled over the edge a bit, the finished result is not too bad and tastes great!

Decorated and ready to eat.

Genoise sponges don’t keep well so this would need to be eaten before the day is ended – In our case it was eaten within 10 minutes of being put on the table.

Not many ingredients in this cake. I will be adding the full recipe to my website and I will include a nutritional information table.

Update – 02/09/16

I tried this again but using an altered recipe. I tried  to use less sugar but the sponge did’t taste as good so I went back to the original sponge recipe.  I changed the chocolate topping and added cream to the chocolate to create a ganache.

I found the new Ganache with cream in the mixture stayed on the jelly better. It was a thicker topping and once it was set it adhered to the orange jelly more effectively, giving a much nicer finish



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