Since I turned Big Friendly Grub into a YouTube channel, I never really set myself any expectations for it – quite the opposite really. But I definitely didn’t expect to reach 100 videos… and yet here I am, and so I wanted to do something special to mark that milestone. What better way for a giant man to celebrate a giant milestone than with another giant food – and I decided to tackle that iconic cake/biscuit/whatever… the Jaffa Cake.
With a giant sponge base, a huge amount of orange jelly filling and coated in lovely chocolate, this giant snack was a challenge, but it was a heck of a lot of fun. But did it taste great? Well, it’s a giant Jaffa Cake so of course it did! I highly recommend you give it a go if you need a talking point for a party (when they’re allowed again, thanks COVID) or for someone’s milestone birthday!
Giant Jaffa CakePrint Recipe
- For the base:
- 500g Softened Butter
- 500g Caster Sugar
- 500g Plain Flour
- 6 x Eggs
- 2 Tsp Baking Powder
- 1 Tbsp Vanilla Extract
- 2.5 Tbsp Milk
- For the Jelly:
- 6 x 135g Packets of Orange Jelly
- 1 x Jar of Shredless Orange Marmalade
- 16 x Gelatine Sheets
- 3 x Pints of Boiling Water
- For the Top:
- 1kg Milk Chocolate
- 200g Dark Chocolate
Pre-heat an oven to 180°C/375°F/Gas Mark 5
In a large bowl or stand mixer, combine the butter and sugar together until light and fluffy.
One at time, add in the eggs and mix after each egg.
Add the flour and baking powder and combine into the mixture.
Add the vanilla extract and milk and stir through the batter.
Line a 15-inch baking tin with greaseproof paper and grease with cake release or butter.
Add the batter to the tin and level off so it's smooth and even.
Place into the oven and bake for 40 minutes until golden and a skewer comes out clean. Leave to cool in the tin completely and then turn out carefully.
Place the gelatine sheets into a bowl of cold water and allow to soften.
In a bowl, break the jelly into cubes and add the boiling water and stir in the gelatine and orange marmalade until everything is dissolved.
Leave to cool to room temperature and then place into the fridge until the jelly is set.
Reline one of the tins with greaseproof paper and place the cooled base back into the tin.
Remove the set jelly from the fridge and cut out a circle slightly smaller than the base. Place the circle onto the base roughly in the centre. Leave in the fridge while you work on your chocolate.
Place a bowl over a pan of simmering water, and add in the chocolate and melt completely. Leave to cool for about 30 minutes but make sure it's still warm enough to pour.
Remove the base from the fridge and pour over the chocolate, coating everything evenly and smoothly.
Place back into the fridge to set completely.
Carefully remove from the tin, and enjoy!