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Ever thought, I wish my Jaffa Cake was bigger? I definitely have. So I wanted to pass on my pearls of wisdom on how to create Britain’s best giant Jaffa Cake. If you enjoyed the video, please give it a thumbs-up and how about you check out my giant Crunchie video too? Click here to watch: [ Ссылка ]
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To make this for yourself you will need:
♡ 180g/6⅓oz/¾ cups unsalted butter
♡ 180g/6⅓oz/1 cup caster sugar
♡ 180g/6⅓oz/2 cups self-raising flour
♡ 3 medium free-range eggs
♡ 1 tsp. vanilla extract
♡ Orange jelly – I used Hartleys
♡ Marmalade/orange jam
♡ 200ml double cream
♡ 200g/7oz/2 cups dark chocolate
Equipment you will need:
♡ Saucepan
♡ Mixer
♡ Spatula
♡ 2 heatproof jugs
♡ 10” cake tin/heatproof bowl/paella dish
♡ large metal spoon
♡ Tin foil
Method:
1. Start by making the jelly so it can set. To make the jelly, cut the cubes up and add half a pint of boiling water. Leave this to completely cool, do not use any cold water as the instructions suggest as you want the jelly as concentrated as possible. Once cool, transfer the liquid into a jug—the size/shape you want the jelly to be—lined with Clingfilm and leave to set in the fridge.
2. Next either create a bowl using a 10” cake tin and tin foil or use a paella dish/heatproof bowl.
3. To create the cake, cream the butter and sugar together until pale and soft. Then add the vanilla extract to 3 beaten eggs and add this into the mixture bit by bit. Beat until light and fluffy and then fold in the flour using a large metal spoon. If using a bowl made from tin foil, spray the bowl with baking spray and spoon in the mixture. Smooth over the mixture and bake in a preheated oven at 160 °C/320°F fan oven for 30-35 minutes or until golden brown. Leave to cool upside down on a wire rack.
5. Create the chocolate ganache by heating the double cream until hot but not boiling. Then turn off the heat and add in your dark chocolate. Stir until completely melted. Leave to cool completely, then place into the fridge to thicken, until it is of a spreadable consistency.
6. Assemble the Jaffa Cake by turning the cake upright and spreading marmalade where the jelly will go to stick it down. Then spread over the ganache and make a crisscross pattern on the top. If the ganache becomes too thick to spread allow it to come back to room temperature.
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