At last, I have managed to sit down and spend some time on my blog and website. I thought that I would give the whole thing a miss today as I spent most of yesterday adding links to the oldest posts in my blog. Whilst working on this I found several recipes which had been added to a page which is no longer part of my website. This morning, I started thinking about what I had wanted to re-do on my blog which I had covered previously. So I have decided to re-add my Giant Jaffa Cake recipe and some more alternatives to the standard recipe.
On previous blog posts, I had written about the standard orange flavoured jelly and dark chocolate on a génoise sponge base. I shared the recipe on my original “things to try” page which I have now removed so I am going to add the recipe to Yummly. Originally, I tried just using chocolate on the topping but it did not work as well as the ganache. Also, I wrote about using raspberry jelly and white chocolate instead of the standard flavours but I said how the ganache tasted very milky and the jelly could be seen through the white chocolate. My suggestion of using milk chocolate with the raspberry jelly, as the topping, I haven’t tried yet but I may well try this recipe this week now – as a treat for the family – of course. Here are the original photos I shared in my previous blog posts of the different stages of making a Giant Jaffa Cake.
This Giant Jaffa Cake is so easy to make and is great as a showstopper for a special occasion. I think that if a lime flavoured jelly with dark chocolate is used as an alternative the cake would be “out of this world”. If jelly is not your thing then a lime marmalade or orange marmalade can be used instead. For a more special touch, an orange mousse could be added on top of the génoise sponge base but the fun doesn’t have to stop there. Any flavour could be used in the mousse, for example, coffee, white chocolate, lemon, strawberry, peanut butter – ohhh peanut butter – the list is endless. Now I am making myself hungry.
The equipment I used to make this bake are a standard 7 inch – 8 inch cake tin for the sponge and jelly. These are available as a set of two from many places. I have added an example of what is available from Amazon.
For mixing the sponge in and melting the chocolate in I used a pyrex glass bowl which are quite readily available but I am adding the link to the bowl available from Amazon.
As you can see there are not that many pieces of equipment needed to make a Giant Jaffa Cake and every budding baker should have these bits of equipment to hand. If not then I have added some useful links to help you on your way. 🙂
There are ingredients which could be changed to suit different dietary requirements:-
- The flour used in the sponge can be changed for gluten free flour instead.
- The sugar in the recipe can not be reduced in the genoise – although I have never really tried to reduce it. Maybe it is something I should try.
- You could use a sugar free jelly or diabetic jam as the filling and for the topping a diabetic chocolate perhaps.
- The eggs could be substituted with egg powder or another suitable ingredient but this is something I have never tried. The eggs are a vital part of the génoise sponge recipe and I have never really tried to make the sponge with anything else.
- The jelly can be a gelatine free ingredient which would make it more vegetarian friendly.
The recipe for the Giant Jaffa Cake is as follows:-
- 115g plain flour
- 125g caster sugar
- 2 eggs
- 1 orange flavoured jelly
- 250ml boiled water
- 250ml cold water
- 100g dark chocolate
- 50ml water
- In a jug mix the jelly with boiled water and cold water thoroughly till all the jelly is dissolved.
- Transfer to a lined 7 inch cake tin and leave to set in the fridge.
- Preheat the oven to gas 4.
- Weigh out the sugar and eggs in a bowl and whisk together over a pan of simmering water for 10 minutes.
- When the whisk leaves a trial in the mixture, remove from the heat.
- Sieve the flour into the bowl.
- Fold in carefully before transferring to a lined 7 inch round cake tin.
- Bake for 15- 20 minutes.
- Allow to cool before removing from the tin.
- Once the jelly is set and the sponge is cold place the jelly carefully on the top of the sponge.
- In a pan melt the chocolate and water together, stirring constantly, to form a smooth ganache.
- Allow to cool and thicken before covering the top of the jelly.
- Allow to set.
Back to my other jobs now but there are some more ideas going around in my head about changes that I may try to this recipe. Watch this space.!! If you have any ideas which you would like to share then please feel free to comment below. Thank you.