At New Year my eldest stepson decided he wanted to make a giant jaffa cake for dessert on New Year’s Day and I was so impressed with it that I decided to have a bash at making one myself. It feels a bit naughty to put this up on the website because it’s so utterly easy to make, especially when you just buy a ready-made gluten-free sponge to use, but I can completely justify it because it’s delicious and that’s all that matters.
If you really want to make your own sponge to form the base of your giant jaffa cake you could use my langues de chat recipe which would give you a really nice, light base. Equally, my orange cake recipe would work great too. To be honest, all you’re looking for is a decent sponge that’s going work well as a base to support your topping of orange jelly and dark chocolate. You could also deviate from the norm and make this with lemon and lime jelly or any other flavour which takes your fancy, really.
This giant jaffa cake was really well received at the dinner table after our New Year’s Day dinner. It’s a brilliant fun dessert which everyone enjoyed, adults and children alike, and is so easy to make. Its soft, vanilla-scented sponge base marries well with the zesty, firm orange jelly filling and it all pairs beautifully with its decadently thick coating of dark chocolate. Jaffa cakes have never been so fun!
A good quality circular gluten-free sponge cake (many of which can be bought dairy-free too)
A 135g block of orange jelly (I used Hartley’s)
1/2 a pint (285ml) of boiling water
The zest of 1 orange
200g dark chocolate
The night before you want to serve the giant jaffa cake or first thing that morning, prepare the orange jelly by lining a large flat flan tin that’s roughly the same size as your sponge with clingfilm.
Melt the block of orange jelly into 1/2 a pint of boiling water and add the orange zest into it. Pour the jelly into the flan tin and leave it to set in the fridge.
When you’re ready to construct the jaffa cake, cut the base off your sponge cake and place it on a cooling rack that has a large tray underneath it. (This helps to catch any chocolate run-off when the time comes.)
Carefully remove the jelly from the flan tin and place it on top of the sponge base.
Melt your dark chocolate and pour it on top of the jelly. (I melt my chocolate in the microwave, but I stir it every 10-15 seconds to make sure it doesn’t burn).
Leave the giant jaffa cake to set and once the chocolate has hardened cut it into portions and serve it to great acclaim! 😉