Giant Jaffa Cake

giant jaffa cake

Little ones will love helping to make this giant version of the classic jaffa cake. A fantastic birthday cake idea or simply a great boredom-busting bake. 

Prep time: 30 minutes

Cook time: 15 minutes

Servings: 12 people


Grease and line a 23cm sandwich tin with nonstick baking paper and line a 15cm sandwich tin with clingfilm.

Break the jelly into cubes and put in a heatproof jug with the marmalade.

Pour over 350ml boiling water and stir until the jelly has dissolved and the mixture is completely smooth (see tip).

Pour into the 15cm lined tin, set aside to cool completely, then transfer to the fridge to set for 4 hours.

Preheat the oven to gas 4, 180°C, fan 160°C.

To make the sponge, whisk the eggs and sugar, using an electric hand whisk, until pale and fluffy.

Fold through the flour, taking care not to knock out the air.

Pour into the 23cm lined tin and bake for 12 minutes, or until firm to the touch but still springy.

Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Put the sponge on a plate. Remove the jelly from the tin, using the clingfilm to help, and put on top of the sponge.

In a non-metallic bowl, microwave the chocolate for 30 seconds at a time, stirring in between. (All applicances vary. Ajust times according to your particular microwave oven.) 

Continue until nearly all the chocolate has melted, then remove and stir until completely melted.

Spoon the chocolate over the cake, spreading with a palette knife to ensure an even layer over the top and allowing the excess to drip over the sides.

Let children gently drag a teaspoon handle across the top to make a criss-cross pattern in the chocolate.

Chill in the fridge for 15 minutes to set. Serve at room temperature.

Warm a knife by dipping in hot water; dry, then cut and serve.

Tip: If the jelly cubes aren’t melting, microwave in 30-second bursts, stirring in between.


For the Jelly

1 x 135g pack orange jelly
2 tbsp shredless orange or golden marmalade

For the Sponge

butter, for greasing
2 eggs
75g caster sugar
75g self-raising flour
275g dark chocolate, broken into piece