This is the Mary Berry jaffa cake recipe - for the giant, use 19cm or 20cm tart tins [loose bottom] instead of 12 hole bun tins:
Ingredients
For the jelly:
1 x 135g packet orange jelly
150ml boiling water
Finely grated zest of 1 small orange
For the sponge (makes 12):
Unsalted butter, for greasing
2 large free-range eggs
50g caster sugar
50g self-raising flour, sifted
For the topping:
180g plain chocolate (at least 46% cocoa solids), broken into pieces
Instructions
To make the jelly, dissolve the orange jelly in boiling water, add orange zest, and pour into a shallow tray to chill until set. For the sponge, whisk eggs and sugar until fluffy, then fold in flour. Bake in a greased bun tin for 7-9 minutes at 180°C/160°C Fan/Gas 4. Once the jelly is set, cut out discs using a 5cm cutter and place one on each cooled sponge. Melt the plain chocolate, let it cool slightly, then spoon it over the jelly discs. Create a criss-cross pattern with a fork and leave to set.
To make a "giant" Jaffa cake:
To create a larger version of the Jaffa cake, use the same ingredients but substitute a 20cm (8-inch) round cake tin for both the jelly (lined with cling film) and the sponge base. The larger sponge will require a slightly longer baking time, typically 10-12 minutes. Once both components are cooled, layer the jelly onto the sponge and cover the entire surface with meltedchocolate.
This is the Mary Berry jaffa cake recipe - for the giant, use 19cm or 20cm tart tins [loose bottom] instead of 12 hole bun tins:
Ingredients
For the jelly:
1 x 135g packet orange jelly
150ml boiling water
Finely grated zest of 1 small orange
For the sponge (makes 12):
Unsalted butter, for greasing
2 large free-range eggs
50g caster sugar
50g self-raising flour, sifted
For the topping:
180g plain chocolate (at least 46% cocoa solids), broken into pieces
Instructions
To make the jelly, dissolve the orange jelly in boiling water, add orange zest, and pour into a shallow tray to chill until set. For the sponge, whisk eggs and sugar until fluffy, then fold in flour. Bake in a greased bun tin for 7-9 minutes at 180°C/160°C Fan/Gas 4. Once the jelly is set, cut out discs using a 5cm cutter and place one on each cooled sponge. Melt the plain chocolate, let it cool slightly, then spoon it over the jelly discs. Create a criss-cross pattern with a fork and leave to set.
To make a "giant" Jaffa cake:
To create a larger version of the Jaffa cake, use the same ingredients but substitute a 20cm (8-inch) round cake tin for both the jelly (lined with cling film) and the sponge base. The larger sponge will require a slightly longer baking time, typically 10-12 minutes. Once both components are cooled, layer the jelly onto the sponge and cover the entire surface with meltedchocolate.
