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.

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Orange jelly set in tin lined with clingfilm.

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

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Raw genoise sponge ready to be baked.

 

 

It worked out perfectly.

Just out of oven and cooked to perfection.

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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!

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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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