Gigantic Jaffa Cake Recipes

Steps:

• Preheat oven to 350º F.
• Cream together butter and sugar, and then add eggs, baking powder and flour.
• Grease large frying pan. Make sure the pan has NO plastic bits or anything that might melt if it gets to 350º F, which it will (the pan is going in the oven in a moment!).
• Pour mix in to pan, and put the whole shebang in the oven. Take it out when the middle is not liquidy (use a toothpick or cake tester; poke the cake all the way through, pull it out, and see if it's gooey. If it is, it's not done.) It'll take about 10-15 minutes. It rises quite a lot so be careful about overflow!
• In the meantime, mix up the jello BUT use as much boiling water for BOTH packets as the packet says to use for ONE. It makes it a bit more solid. Add the juice of one orange, fresh-squeezed, to sort of compensate, and make it extra good. If you don't have oranges on hand, Tropicana or some from-concentrate stuff works okay too. Guess how much you get from a normal orange, and put that much inches.
• Now put that jello mix in the largest plate you can find, or a non-stick frying pan (don't grease one; that's nasty!). You want a large PANCAKE of jello. Place in fridge and allow to set for however long that takes (less long than normal because you used less water and because the surface area is so high).
• Now wriggle both the cake and the jello out of their containers, and put the cake on a large piece of waxed paper. Place the jello-slab on top of the cake, ideally in the middle.
• Melt the chocolate however you normally melt it. Microwave might work. Allow chocolate to cool a bit, but not solidify.
• Using a brush or spoon, begin to coat the whole thing in chocolate. Start at the outer edges; the jello tends to melt in the heat of the chocolate, and work towards the middle.
• You can even do the Jaffa cake pattern: five parallel grooves, and five parallel ridges perpendicular to the grooves.

Steps:

• Grease a small loaf pan.
• Beat egg whites until soft peaks form, gradually beat in Splenda.
• Mix apples and bicarbonate soda, being careful as it will froth a little.
• Carefully fold in apples in egg whites along with grated rind from the oranges and chocolate chips.
• Stir in sifted flour and juice from oranges and place in prepared tin and cook in moderate oven for around 30-40 minutes.
• For icing mix together 3/4 cup icing sugar and 1 to 2 tablespoons of orange juice.

Steps:

• First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film - it should come about ½cm up the side. Chill for 2 hrs or overnight until set.
• Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.
• Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn't touch the water. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.