Thursday, 1 September 2016

Giant Jaffa Cake

Obviously The Bake Off is still inspiring people to get out there and bake.  Since the recent episode I've had so many people ask me about making jaffa cakes that I've decided the easiest thing to do is pop it on here.  So by popular demand here it is.  I've made  one large cake but you can of course halve the recipe and use a fairy cake tin to make 12 regular size cakes.  If you go for the individual cakes, make sure its the shallow fairy cake tins you use and not a deep muffin tin for the correct shape.

Line an 8" cake tin with cling film. Cut up an Orange Jelly (135g pack) and dissolve it in 300ml of boiling water add the zest of 1 Orange. Now pour the jelly into the cake tin and refrigerate till set.

Line a 9" cake tin with parchment and heat the oven to 180C / 160C fan.  If you have one, use a freestanding mixer to whip 2 Eggs and 50g Sugar.  Keep whisking for a good 5 minutes till they have tripled in size and are light and fluffy.

Very gently fold in 50g Self Raising Flour.  Using a metal spoon for this helps to prevent knocking any of the air out.

Pour into your prepared tin, level out and bake for 10-12 minutes.  It should soft and springy to touch when cooked.

Once the cake has cooled, use the clingfilm to lift the jelly from the tin and place the jelly on top of the cake.  Melt 200g Plain Chocolate in a double boiler.  Leave to cool slightly before pouring over the jelly to prevent the jelly from melting.  Cover the cake with the chocolate and run a knife over the top to make the jaffa cake marks 

No comments:

Post a Comment