Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Giant jaffa cake recipe

1 star
2 star
3 star
4 star
5 star

426 ratings

Little ones will love helping to make this giant version of the classic jaffa cake recipe. A light and springy sponge is topped with chilled orange jelly then covered in a layer of melted dark chocolate. A fantastic birthday cake idea or simply a great boredom-busting bake for the holidays. See method

Serves 12
30 mins to prepare and 15 mins to cook, plus cooling and chilling to set
233 calories / serving

Ingredients

For the jelly

135g pack orange jelly
2 tbsp shredless orange or golden marmalade

For the sponge

butter, for greasing
2 eggs
75g caster sugar
75g self-raising flour
275g dark chocolate, broken into pieces

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
980kj
233kcal 12%
Fat
9g 13%
Saturates
5g 25%
Sugars
26g 29%
Salt
0.2g 3%

of the reference intake
Carbohydrate 35.1g Protein 3.7g Fibre 1g

Method

Grease and line a 23cm sandwich tin with nonstick baking paper and line a 15cm sandwich tin with clingfilm.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Break the jelly into cubes and put in a heatproof jug with the marmalade. Pour over 350ml boiling water and stir until the jelly has dissolved and the mixture is completely smooth (see tip). Pour into the 15cm lined tin, set aside to cool completely, then transfer to the fridge to set for 4 hrs.
Preheat the oven to gas 4, 180°C, fan 160°C. To make the sponge, whisk the eggs and sugar, using an electric hand whisk, until pale and fluffy. Fold through the flour, taking care not to knock out the air. Pour into the 23cm lined tin and bake for 12 mins, or until firm to the touch but still springy. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Put the sponge on a plate. Remove the jelly from the tin, using the clingfilm to help, and put on top of the sponge.
In a non-metallic bowl, microwave the chocolate for 30 secs at a time, stirring in between. (All applicances vary. Adjust times according to your particular microwave oven.) Continue until nearly all the chocolate has melted, then remove and stir until completely melted.
Spoon the chocolate over the cake, spreading with a palette knife to ensure an even layer over the top and allowing the excess to drip over the sides. Let children gently drag a teaspoon handle across the top to make a criss-cross pattern in the chocolate. Chill in the fridge for 15 mins to set. Serve at room temperature. Warm a knife by dipping in hot water; dry, then cut and serve.