Giant Jaffa Cakes

This is a take on the humble Jaffa cake biscuit (or is it a cake) we’ll not argue over that. This and other ‘giant’ variations on cakes, comes about after following ‘The baking nanna’ aka Jackie Heaton on Twitter. The lady in question, persuaded me to try baking using Various silicone moulds.

The following recipe is the same recipe that is used for the giant doughnut. The recipe itself is very versatile and can be used for numerous bakes.

Recipe 

Cake Ingredients:

• 330g Caster Sugar
• 330g Stork Margarine
• 6 eggs
• 330g S-R Flour
• 1 Tbsp Milk

Jelly – make this first.

• 1 packet of Hartley’s Orange jelly crystals
• 2 tins of fizzy orange pop, enough for ¾ pint (optional) I like to make “fizzy jelly” for this and trifles too.

• Line a baking tin (a Little large than your mould) with cling film
• Dissolve the jelly crystals in a jug with a little boiling water.
• Top the jug up with the orange pop or water to ¾ pint.
• Pour this into your lined tin and place in the fridge to set.
• While the jelly is setting, prepare your mould. (These moulds can be purchased from the likes of Amazon or EBay)

 

• Rub plenty of STORK margarine into your mould, and this is all that is required. There is No need to use any flour.

now you can make your cake mix

Method:

Pre Heat Oven to Gas Mark 4 / 180ºC / 160ºC Fan / 350ºF

1. Whisk the Eggs and Sugar Together, until well mixed.
2. Add the Stork, and whisk together, then finally the Flour (This may sound a little unconventional but trust me, it works)
3. Divide the mixture between the Two cookie Moulds and stand one half on a baking tray. The above mix will make 2 of the giant cookies
4. Bake on the middle shelf in the oven for 35-40 Mins. (I bake each half separately)
5. When you take the mould out of the oven, allow to cool slightly before trying to ease the mould off.

 

Once the cake has cooled fully, the jelly should be set and ready to use.

I take a plate a little smaller than the cake and use it as a template to cut around. Leave the jelly on the clingfilm, it makes it easier to transfer it to the cake.

I lie the cake on top of the jelly and clingfilm, then turn it over and then remove the clingfilm.

Chocolate Topping:

• 100g Plain Chocolate & 100g Milk Chocolate (I prefer a 50/50 mix)
• Small knob of butter

Melt both the chocolates in a bowl, over a pan of simmering water. Then stir in the butter.

Let the chocolate cool slightly before covering the jelly, otherwise the jelly will melt. I use a pastry brush to apply a thin coat of chocolate on first.

After you’ve got a thin coat of chocolate on the jelly, you can add more and more of the chocolate. Use a palette knife to spread the chocolate across the cake.

When serving the cake I use a warmed knife to cut through the chocolate (pour boiling water over the blade, then dry with kitchen paper) before cutting the cake.

These go down well, especially if made for a children’s party.