Giant Jaffa Cake
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. For this recipe I use my wonderful push pan cake tin and reusable cake liners because they are super practical and I can simply wash them and use again and again.
- 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
- 200 g dark chocolate in small chunks
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.
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