- Dish type
- Sponge cake
Size matters, if you like Jaffa cakes you'll love my Great Big Jaffa Cake. This is so easy to make and will be loved but everyone who's partial to a smashing orangey bit. To make the sponge I use equal measures of sugar, butter and flour based on the weight of 3 eggs (without shell).
Cumbria, England, UK
17 people made this
IngredientsMakes: 2 (18cm) jaffa cakes
- 3 eggs
- 175g caster sugar
- 175g butter or margarine
- 175g self raising flour
- 2 teaspoons vanilla paste
- 1 packet orange jelly
- juice of 1 orange
- 1 tablespoon orange liqueur (optional)
- 2 tablespoons bitter orange marmalade
- 200g dark chocolate
- 1 knob butter
- 1 splash milk
MethodPrep:35min ›Cook:30min ›Extra time:2hr setting › Ready in:3hr5min
- Preheat the oven to 170 C / Gas 3. Grease two 18cm (7 in) round cake tins and dust with flour.
- Weigh the eggs without shell and use this measure for the flour, sugar and butter (I have assumed 175g above, but weight may vary).
- To make the sponge using an electric mixer, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time and continue beating for a couple of minutes. Add the vanilla paste and fold in the flour. Divide the mixture between the two tins.
- Bake for 25 to 30 minutes, or till a skewer inserted in the centre comes out clean. Once the sponges have cooled a little in the tin, remove from the tins and leave to cool completely on a wire rack.
- Clean the tins as these will now be used to mould the jelly layer.
- Dissolve the jelly in 100ml of boiling water as per the instruction on the packet, then add the orange juice and liqueur (if using) and top up to 450ml (3/4 pint) with cold water. Line the cake tins with clingfilm and divide the mixture between the two then pop in the fridge until set firm, about two hours.
- Warm the marmalade gently in the microwave for a few seconds to loosen, then brush over the now cooled cakes. Top the cakes with the jelly layer by returning the cake to the tin with the set jelly, marmalade side down, then turn out onto a plate and remove the clingfilm.
- Finally melt the chocolate, butter and milk together and pour over the jelly and leave to set. The butter and milk will prevent the chocolate hardening completely.
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Reviews in English (1)
changed the orange for lime-10 Aug 2014
Preheat the oven to 180C/350F/Gas 4.
For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined.
Add the flour, beating continuously, until a thick, smooth batter forms.
Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool.
Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set.
When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake.
Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set.
Step 1: Gather Your Ingredients
For this recipe you will need:
8oz self-raising flour
8oz caster sugar
4 large eggs
1 teaspoon baking powder
1 teaspoon vanilla essence (optional)
2 packets orange jelly (I used Hartley's jelly tablets which came in 135g packs)
100g dark chocolate (I use a high quality 70% variety, but could be replaced with milk chocolate if desired)
A 12" diameter baking tin
A really big mixing bowl
A shallow, wide bowl
A small bowl
Food processor OR Electric whisk OR a wooden spoon and lots of elbow grease
Giant jaffa orange cake
First make the jelly. Grease a 20cm round cake tin and line with cling film (you can use the 23cm tin that you will bake the cake in, but you’ll have to make this the day before so that you can remove it before making the cake). Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight.
Heat oven to 160C/140C fan/gas 3 and line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon into the tin and smooth over the surface. Bake in the centre of the oven for 55 mins, or until a skewer inserted comes out clean. Cool in the tin for 15 mins, then invert onto a wire rack and leave to cool completely.
Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 mins, then mix well – you should be left with a smooth chocolate sauce. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly).
To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours.
Great big jaffa cake recipe - Recipes
What else is there to say? Jaffa cakes are already amazing but make it a giant version and it is just incredible. I love this version and it is so fantastic, super easy to make and a very delicious Thermomix recipe to try at home. You could easily use this recipe to make the normal Jaffa cake in its usual shape if there are no giants coming for tea.
The base is a genoise sponge which is super easy to prepare and. great way to also make sponge fingers. It takes a little while to cream the eggs but, believe me, it is worth it. Instead of the orange juice you could also opt for passionfruit juice which tastes incredible.
- 4 large eggs
- 120 g caster sugar
- 1 tsp vanilla bean paste or vanilla extract
- 120 g plain flour
- 1 tsp baking powder
- 1 pinch salt
- 400 g orange juice or passionfruit juice
- 8 gelatine leaves or 25g gelatine powder
- 20 g caster sugar optional
Preheat the oven to 180C / 160C Fan / Gas Mark 4. Line a 20cm cake tin with greaseproof paper.
For the sponge, insert the whisk attachment in the mixing bowl. Crack in the eggs, add caster sugar and vanilla extract. Whisk 6 Min. / 37C / Speed 4.
Whisk again 6 Min. / Speed 4.
Add the plain flour, salt and baking powder to either side of the whisk attachment. Combine 4 Sec. / Speed 3. Transfer the mixture carefully into the prepared cake tin and bake for 20-25 minutes until it feels firm to the touch. Remove and leave to cool on a wire cooling rack.
Meanwhile, clean the mixing bowl. Soak the gelatine leaves in cold water as per packaging instructions.
Place the orange juice and sugar (optional) in the mixing bowl. Warm 5 Min. / 90C / Speed 1.5.
Squeeze the gelatine leaves and add to the mixing bowl. Or at this stage add the gelatine powder. Combine 1 Min. / Speed 3.
Place a piece of cling film inside a soup bowl that has the same diameter as the cake or a little smaller. Pour the orange juice on top and leave to set in the fridge for at least 2 hours.
To assemble the cake, place the cake onto a serving plate. Remove the orange jelly from the fridge and lift it by the cling film out of the soup bowl. Place upside down onto the cake.
To melt the chocolate, place the pieces into the mixing bowl. Chop 8 Sec. / Speed 9. Then melt 2 Min. / 50C / Speed 3. Pour over the cake and leave to set. you can also create a little pattern at the top with a fork. Leave to dry and set and serve. You can store this cake for up to 3 days in the fridge.
Ten Amazing and Simple Recipes You Can Make With Jaffa Cakes
So are Jaffa Cakes actually cakes or are they biscuits? The story goes that they were only called cakes in order to avoid paying extra VAT on all things biscuit related. But in a court of law, under some rather tasty testing, the Judge concluded that it was definitely a cake. That’s enough backstory, let’s get some recipes…
Jaffa Cake Kit Kat Cake
If you love extra cake with your cake why not make this Jaffa cake, Kit Kat Cake! It would have been better with a lot more jaffas, but you can always make one yourself and add more.
Jaffa Cake Ice Cream
Cakes are not really a Summer treat, but cake mixed with ice cream, now you are talking! But I am not convinced Jaffa’s would make a good flavour.
Jaffa Cake Pancakes
This is the first recipe of a few on this list that uses ingredients to replicate the taste of a Jaffa Cake, but that doesn’t mean you couldn’t throw in a few real ones for an even better taste.
Jaffa Cake And Chocolate Orange Trifle
If you like your dessert to be a celebration of all things chocolatey and nice, then this might well be the world’s best trifle in your eyes. This uses the poor Jaffas as a chocolate sponge middle!
Jaffa Cake Cookies
No need for real Jaffa cakes here as this recipe replicates then in ingredients form. But if you really want to you could also throw a few real ones in for good measure.
Jaffa Cake Sundae
Desserts and cakes go hand in hand, and now thanks to this recipe they also go in the same bowl! This would be perfect for summer as well.
White Chocolate Jaffa Cake Truffles
White chocolate on a Jaffa cake? Only a recipe fool would try this! Having said that they do seem easy to make so I might give it go one day when I am feeling rebellious.
Jaffa Cake Popcorn Clusters
They look just as messy as they sound, but I think it just might work on the taste front. The recipe uses a Jaffa Cake recipe, but why not mix it up and use real ones!
Jaffa Cake Bread Pudding
You can’t accuse a lot of people in this world of being brave with a Jaffa cake, but that is exactly what this food artist did. It’s just so wrong I need to try it!
Jaffa Cake Cupcakes
These days people make just about anything into a cupcake and the Jaffa doesn’t escape it. But as a cupcake I think the Jaffa would hold its own, after all, it’s just like eating a big one anyway!
Mary Berry’s Jaffa Cakes
Jaffa cakes are no where near as tricky to make at home as you might think. The only fiddly bit is making the chocolate look perfect – but they’re still great if you just spoon it over.
For the jelly:
finely grated zest of 1 small orange
For the sponge:
unsalted butter, for greasing
50g self-raising flour, sifted
For the topping:
180g plain chocolate, 46% cocoa solids
You’ll also need:
For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30cm x 20cm tray. Chill in the fridge for 1 hour until set.
Meanwhile, pre-heat the oven to 180°C/160°C fan/350°F/Gas 4 and grease a 12-hole, shallow bun tin with butter. Whisk the eggs and sugar together for 4–5 minutes until pale and fluffy, then gently fold in the flour.
Fill each well in the bun tin three quarters full with the cake batter. Bake for 7–9 minutes, until well risen and the tops of the sponges spring back when lightly pressed with a finger. Remove from the oven and leave to cool in the tray for a few minutes, then finish cooling on a wire rack.
To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.
Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm round cutter. Sit one jelly disc on top of each sponge.
Spoon the melted chocolate over the jelly discs and leave to set slightly. Using a fork, create a criss-cross pattern on top of the chocolate, then leave to set completely.
- 2 cups self-raising flour
- 3/4 cup caster sugar
- Heaped tsp baking powder
- 1/2 cup cocoa powder
- 1/3 cup vegetable oil
- 3 tbsp maple syrup
- zest of one orange
- 2/3 cup almond milk
- 1/5 cups powdered sugar
- 1 cup cocoa powder
- 1/3 cup dairy free butter
- 1/3 cup almond milk
- 1/4 cup orange juice
- 1/4 bar seed & bean (sweet orange & thyme)
Ready to try something completely different? How about making some of Mary Berry’s Jaffa Cakes?
This Jaffa Cakes Recipe has the requisite light airy sponge cake, an orange jelly layer and a layer of chocolate on top. Every bite is pure delight.
You’re going to want to make these iconic mini British cake because they are like little cake cookies all in one. Once you try them you’ll wonder where they’ve been all your life.
My GBBO Bake-Along group is starting it’s THIRD Bake-Along this week. We’re following “collection one” on Netflix. The first episode is cakes and we’re making “One Dozen Mini British Cakes”. The other two choices were a Swiss Roll OR Mary’s Cherry Cake
Mary Berry’s Recipe
This is Mary Berry’s Jaffa Cake recipe with easy American measurements. Remember when you’re measuring the flour for this to sift it first and then measure. Besides weighing it’s the best way to accurately measure flour.
I think weighing ingredients is the best way to get exactly how much you need for each item.
When I translate a recipe, I work hard to ensure proper measurements for each ingredient. I weigh and measure at least four times to make sure I’ve come as close as possible with each measurement.
The original recipe also called for a “bun pan” which I don’t have. (and don’t want because I don’t need more stuff) Instead, I used my muffin pan, and it worked just fine. Got a bun pan? Use it, otherwise fire up the muffin tin and rock on.
One thing I adore about hosting and participating in the GBBO Bake-Along is making things I wouldn’t usually make. Something the Puits d’Amours or even Ciabatta would have been too intimidating. And now this Jaffa Cakes Recipe!
Jaffa Cake – Chocolate and Orange Layer Cake
I got it in my head to recreate the Jaffa Cake experience in actual cake form &ndash a lovely light sponge, layered with the best Seville orange marmalade and smothered with a mirror-like chocolate glaze. I am glad to report that this really surpassed my expectations &ndash a delicious cake that is very easy to whip up. I wanted the sponge cake to be really soft and springy so I went with the classic method of whisking whole eggs &ndash six of them! &ndash over heat to produce a batter that is light as air. No other raising agent is added here so you have to whip the eggs within an inch of their lives. I added a little melted butter to give the cakes some moisture, but you could leave the butter out if you prefer to create a fatless sponge. This type of cake really benefits from being brushed with a little simple syrup &ndash don&rsquot skip that step!
I baked this in my smallest cake tins (15cm/6in) and produced 4 layers (only used three in the photos). You can use 20cm (8in) tins to produce 2 large layers instead. I would like to thank King&rsquos Fine Foods for supplying me with some amazing Amedei chocolate and wonderful citrus oils which I used in this recipe.
&bull If you are not a fan of orange marmalade, these cakes can easily be filled with the jam of your choice instead &ndash raspberry and chocolate work really well together.
&bull The recipe for the chocolate glaze makes more than you will need. You can add some to the layers to increase the chocolate factor or reserve to use for topping ice cream. The glaze will set as it cools so you will need to reheat it very gently.
&bull Instead of orange or simple syrup you could use an orange liqueur such as Cointreau or Grand Marnier to brush over the cakes. Because the sponges don&rsquot contain a lot of fat they tend to dry out over time &ndash best eat the cake while it is fresh! Not that I think you will have a lot of trouble with that.
Where do you stand on the Jaffa Cake divide? If you are a fan make sure to check these amazing chocolate & orange recipes&hellip
Blood Orange Cheesecake from Vikalinka
Jaffa Cake Entremet from Patisserie Makes Perfect
Chocolate Jaffa cake from Scarlet Scorch Droppers
Chocolate and orange truffles with coconut from Tinned Tomatoes
Triple chocolate and orange cake from Tin and Thyme
Chocolate and orange Swiss roll from Casa Costello