Giant Jaffa Cake

Both pans ready
Jelly plopped on
Covering completed


Note: you will need two frying pans of slightly differing sizes, one around 18 cm in diameter and one around 28 cm in diameter (or thereabouts).  The larger frying pan must have a metal or removable handle so that it can be put in the oven.


For the jelly:

For the sponge:
For the topping:


  1. Pre-heat the oven to 180 C/gas mark 4.
  2. Break up the orange jelly into pieces in a bowl and add enough of the orange juice to cover them.
  3. Heat this in a microwave, giving it a 1 minute burst, stirring, then a 30 seconds burst, stirring, and repeat until all of the jelly dissolves; try not to get it too hot as then it will only take longer to set.
  4. Add the remaining orange juice, the lemon juice and the caster sugar.
  5. Line a small (e.g. 18 cm cm diameter) frying pan with cling film.
  6. Pour the liquid into the frying pan and put it into the fridge to solidify for three or four hours.
  7. Cream together the butter and the sugar.
  8. Beat in the eggs and the self-raising flour.
  9. Mix in the baking powder and vanilla extract.
  10. Line a large (e.g. 28 cm diameter) frying pan, one that has a removable (or metal) handle, with greaseproof paper.
  11. Pour the mixture into the lined frying pan.
  12. Bake in the oven for 20 to 25 minutes; it is cooked when a knife inserted into the sponge comes out clean but you want it to be only just done, so it is definitely worth checking at the 20 minutes mark.
  13. Leave the sponge to cool then move it out onto a serving plate; if you flip it onto your hand first and remove the greaseproof paper you can then place it brown side up onto the plate, so that the sides of the sponge curve away as a Jaffa Cake would.  If it has sunk in the middle, carefully slice it along the top with a bread knife to remove a sort of ring of the "higher ground", otherwise the jelly will be oddly thick in the middle.
  14. Take the set jelly from the fridge and, quickly, plonk it (upside-down) on top of the sponge.  Gently remove the cling film.
  15. Leave this to return to room temperature for 30 minutes in order to make the next stage easier.
  16. Put the mixture of dark and light chocolate into a bowl and heat it in a microwave to melt the chocolate, trying not to get it too hot.
  17. This is the difficult bit, best done with two people: dribble about half of the chocolate onto the middle of the jelly and immediately use a plastic  spatula to spread it.  Try to keep the chocolate layer thin as, otherwise, it will not break nicely when the cake is cut.  Use the remainder of the chocolate to close up any gaps and cover any exposed top of the sponge (but not on the sides, to maintain that Jaffa Cake look).  Eat the remainder of the remainder of the chocolate; if you've done your spreading well there could be a fair amount.
  18. Leave at room temperature for the chocolate to harden and then store in the refrigerator until ready to serve.

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