Step-by-Step Guide to Make Speedy Giant Jaffa Cake

Giant Jaffa Cake

Giant Jaffa Cake is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Giant Jaffa Cake is something which I have loved my entire life. They’re nice and they look wonderful.

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, giant jaffa cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

To begin with this particular recipe, we have to first prepare a few components. You can have giant jaffa cake using 18 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Giant Jaffa Cake :

  1. Get of Farmers' Market.
  2. Get 1 box of Jaffa Cakes.
  3. Prepare 4 of clementines.
  4. Take 4 of eggs.
  5. Prepare of Tesco.
  6. Prepare 2 of packets Hartley's Orange Jelly.
  7. Make ready 1 pints of orange juice (not from concentrate).
  8. Take 200 grams of dark chocolate (70%).
  9. Make ready 100 grams of Dairy Milk chocolate.
  10. Take 1 dash of double cream.
  11. Make ready of Home.
  12. Get 250 grams of caster sugar.
  13. Make ready 250 grams of butter (unsalted).
  14. Make ready 250 grams of self-raising flour.
  15. Make ready 1 tsp of baking powder.
  16. Take 3 of drops vanilla essence.
  17. Get of G&D's.
  18. Get 1 of pot pistachio ice-cream.
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Steps to make Giant Jaffa Cake :

  1. Pre-heat oven to 180C..
  2. Chop up the butter and place in mixing bowl. Add sugar to butter and cream together until fluffy..
  3. Add beaten eggs. Mix..
  4. LITTLE BY LITTLE, add flour, baking powder, and vanilla essence. Mix well until soft and creamy (runs off the spoon smoothly)..
  5. Line your shallow pan with grease-proof paper. Butter the inside of the lining to make cake removal easier at the end..
  6. Pour the mixture into the buttered pan lining..
  7. Bake for roughly 15-20min, or until it's bouncy on the top and thoroughly cooked through..
  8. Allow to cool (overnight)..
  9. Mix jelly using HALF the specified liquid (in this case, orange juice). Simmer HALF of orange juice (i.e. a quarter of the specified liquid) and add the jelly chunks to it. Stir until dissolved. Then add the rest of the (i.e. cold/room temperature) orange juice..
  10. Squeeze the juice of two of the clementines into the jelly liquid..
  11. Put a sheet of cling-film into a shallow bowl. Pour jelly liquid into bowl. Place in fridge..
  12. When semi-set, push slices of the remaining clementines into the top of the jelly..
  13. Once cooled, if the sponge isn't flat on top, cut it down to size..
  14. Place cool jelly onto cool sponge. Suggestion A: Lift jelly out of its bowl by pulling up the cling-film underneath it. OR, if Suggestion A proves tricky, suggestion B: without removing it from the pan, carefully lift the sponge and place it upside-down onto the bowl of jelly. Then flip them over together so that the bowl of jelly is upside-down and on top. Remove bowl and cling-film..
  15. Simmer double cream. Slowly add chocolate until completely melted – DON'T LET IT BOIL! Don't be tempted to stir until it's done..
  16. Brush melted chocolate onto cake. Work inwards from the outer edge of the sponge, so as not to melt the jelly. It may take multiple layers of chocolate to cover the jelly, each of which you will need to allow to cool separately..
  17. Deft spoonwork for classic Jaffa design..
  18. Place in fridge to set..
  19. Serve with custard/ice-cream (pistachio-flavoured in this case)..
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