Giant Jaffa Cake

Giant Jaffa Cake

It was a while back now when I baked this beauty and it wasn’t the easiest of cakes to make but well worth the effort!


For the cake

2 medium eggs

75g (3 oz) Caster sugar

75g (3 oz) self raising flour 

For the filling

1 packet of Hartley’s orange jelly

200g (7 oz) good quality chocolate, I used a combination of half milk & half dark chocolate.


1. Preheat oven to 180°c / 35of/gas 4

2. For the sponge, break eggs into a bowl, whisk lightly, add sugar and whisk well until thick, creamy and almost white in colour. Lightly fold in the flour. Place mixture into a greased cake tin and bake for about 30 minutes. Set aside to cool.

3. Meanwhile for the filling, in a bowl make the jelly as instructed on the packet with slightly less water than stated to make a firmer set jelly. Pour the jelly into a shallow sided baking tray or dish to form a 3cm layer of jelly. Chill in the fridge until set.

4. When the jelly has set and the cake is cooled, cut round the edge of the jelly and either try to turn it out directly onto the sponge or if you’re brave enough, get a spatula or two underneath the jelly to lift it onto the cake.

5. Melt chocolate either in a ban Marie or microwave , then pour it all over the jelly topped cake. If you have to do any spreading try keep it to a minimal. Leave to cool slightly and mark across the top with a fork if desired then leave to completely set before serving.

You can also make the normal size ones using this method using patty tins to bake your sponges in & the pots of jelly also work well with the little ones just slice them up into rounds instead.