giant Jaffa cake

Giant Jaffa Cake

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Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 12 Slices

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. 

Ingredients

Genoise Sponge

  • 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

Filling

  • 400 g orange juice or passionfruit juice
  • 8 gelatine leaves or 25g gelatine powder
  • 20 g caster sugar optional

Topping

  • 200 g dark chocolate in small chunks

Instructions

  1. Preheat the oven to 180C / 160C Fan / Gas Mark 4. Line a 20cm push pan cake tin with reusable cake liners or greaseproof paper. 

  2. 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.

  3. Whisk again 6 Min. / Speed 4.

  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. 

  5. Meanwhile, clean the mixing bowl. Soak the gelatine leaves in cold water as per packaging instructions.

  6. Place the orange juice and sugar (optional) in the mixing bowl. Warm 5 Min. / 90C / Speed 1.5

  7. Squeeze the gelatine leaves and add to the mixing bowl. Or at this stage add the gelatine powder. Combine 1 Min. / Speed 3

  8. 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. 

  9. 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. 

  10. 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. 

Nutrition Facts
Giant Jaffa Cake
Amount Per Serving (1 Slice)
Calories 223 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 55mg 18%
Sodium 31mg 1%
Potassium 258mg 7%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Sugars 18g
Protein 5g 10%
Vitamin A 3%
Vitamin C 20.2%
Calcium 4.4%
Iron 15.6%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Giant Jaffa Cake - My Tasty Things on April 2, 2019 at 12:01 pm

    […] post Giant Jaffa Cake appeared first on Sophia’s […]

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