Make the jelly first, ignore the packet instructions and melt the pieces in 1/4 pt of hot water then top up with 1/4 pt of cold water, use a large shallow bowl or 7" sandwich tin to set the jelly in and leave in the fridge until completely firm (you could be totally clever and make your own jelly from scratch but I can't think why you'd want to) Next either make your own sponge base or buy one, it needs to be 8" in diameter and about one 1" thick so if needs be, trim to size. Melt the chocolate in a bowl over a gently simmering pan of hot water (please don't put enough water in to touch the bottom of the bowl or the chocolate will burn. then leave to one side to cool slightly. The assembly: You need to place the sponge on something 8" wide, either a plate, in a sandwich tin, or if you have nothing available, make your own template out of cardboard etc. Put a collar of greaseproof paper around the sponge (much the same as putting a ribbon around a birthday cake) then place the set jelly on top of the cake (adjust so that there is a slight gap around the circumference of the sponge) then pour the melted chocolate over the jelly and the sponge, quickly return to the fridge and let the chocolate harden. Remove the greaseproof collar before serving and Voila! just like the real thing... but bigger!
if you like jaffa cakes but wished they were bigger, here's the recipe for you.
- 1 pound cake
- 1 packet orange jelly
- ⅛ boiling water
- ⅛ cold water
- 2 packets bittersweet chocolate
Jaffa Cake-Cake is a community recipe submitted by angierichie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.