How to Make Award-winning Giant Jaffa Cake

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Perfect Giant Jaffa Cake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Giant Jaffa Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Giant Jaffa Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can cook Giant Jaffa Cake using 18 ingredients and 19 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Giant Jaffa Cake:

1. Farmers' Market
2. 1 box Jaffa Cakes
3. 4 clementines
4. 4 eggs
5. Tesco
6. 2 packets Hartley's Orange Jelly
7. 1 pints orange juice (not from concentrate)
8. 200 grams dark chocolate (70%)
9. 100 grams Dairy Milk chocolate
10. 1 dash double cream
11. Home
12. 250 grams caster sugar
13. 250 grams butter (unsalted)
14. 250 grams self-raising flour
15. 1 tsp baking powder
16. 3 drops vanilla essence
17. G&D's
18. 1 pot pistachio ice-cream

Instructions to make Giant Jaffa Cake

1. Pre-heat oven to 180C.
2. Chop up the butter and place in mixing bowl. Add sugar to butter and cream together until fluffy.
3. Add beaten eggs. Mix.
4. LITTLE BY LITTLE, add flour, baking powder, and vanilla essence. Mix well until soft and creamy (runs off the spoon smoothly).
5. Line your shallow pan with grease-proof paper. Butter the inside of the lining to make cake removal easier at the end.
6. Pour the mixture into the buttered pan lining.
7. Bake for roughly 15-20min, or until it's bouncy on the top and thoroughly cooked through.
8. Allow to cool (overnight).
9. Mix jelly using HALF the specified liquid (in this case, orange juice). Simmer HALF of orange juice (i.e. a quarter of the specified liquid) and add the jelly chunks to it. Stir until dissolved. Then add the rest of the (i.e. cold/room temperature) orange juice.
10. Squeeze the juice of two of the clementines into the jelly liquid.
11. Put a sheet of cling-film into a shallow bowl. Pour jelly liquid into bowl. Place in fridge.
12. When semi-set, push slices of the remaining clementines into the top of the jelly.
13. Once cooled, if the sponge isn't flat on top, cut it down to size.
14. Place cool jelly onto cool sponge. Suggestion A: Lift jelly out of its bowl by pulling up the cling-film underneath it.
    OR, if Suggestion A proves tricky, suggestion B: without removing it from the pan, carefully lift the sponge and place it upside-down onto the bowl of jelly. Then flip them over together so that the bowl of jelly is upside-down and on top. Remove bowl and cling-film.
15. Simmer double cream. Slowly add chocolate until completely melted - DON'T LET IT BOIL! Don't be tempted to stir until it's done.
16. Brush melted chocolate onto cake. Work inwards from the outer edge of the sponge, so as not to melt the jelly. It may take multiple layers of chocolate to cover the jelly, each of which you will need to allow to cool separately.
17. Deft spoonwork for classic Jaffa design.
18. Place in fridge to set.
19. Serve with custard/ice-cream (pistachio-flavoured in this case).

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So that's going to wrap this up for this special food Recipe of Any-night-of-the-week Giant Jaffa Cake. Thank you very much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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