Note: you will need two frying pans of slightly differing
sizes, one around 18 cm in diameter and one around 28 cm in
diameter (or thereabouts). The larger frying pan must have
a metal or removable handle so that it can be put in the oven.
For the jelly:
410 gm orange jelly (i.e. 3 packs)
450 ml fresh orange juice
juice of 2 lemons
100 gm caster sugar
For the sponge:
225 gm butter
225 gm caster sugar
225 gm self-raising flour
1 tsp baking powder
1 tsp vanilla extract
For the topping:
200 gm milk chocolate
200 gm dark (e.g. 70%) chocolate
Pre-heat the oven to 180 C/gas mark 4.
Break up the orange jelly into pieces in a bowl and add
enough of the orange juice to cover them.
Heat this in a microwave, giving it a 1 minute burst,
stirring, then a 30 seconds burst, stirring, and repeat until
all of the jelly dissolves; try not to get it too hot
as then it will only take longer to set.
Add the remaining orange juice, the lemon juice and the
Line a small (e.g. 18 cm cm diameter) frying
pan with cling film.
Pour the liquid into the frying pan and put it into the
fridge to solidify for three or four hours.
Cream together the butter and the sugar.
Beat in the eggs and the self-raising flour.
Mix in the baking powder and vanilla extract.
Line a large (e.g. 28 cm diameter) frying pan, one that has
a removable (or metal) handle, with greaseproof paper.
Pour the mixture into the lined frying pan.
Bake in the oven for 20 to 25 minutes; it is cooked when a
knife inserted into the sponge comes out clean but you want it
to be only just done, so it is definitely worth
checking at the 20 minutes mark.
Leave the sponge to cool then move it out onto a serving
plate; if you flip it onto your hand first and remove the
greaseproof paper you can then place it brown side up onto the
plate, so that the sides of the sponge curve away as a Jaffa
Cake would. If it has sunk in the middle, carefully
slice it along the top with a bread knife to remove a sort of
ring of the "higher ground", otherwise the jelly will be oddly
thick in the middle.
Take the set jelly from the fridge and, quickly, plonk it
(upside-down) on top of the sponge. Gently remove the
Leave this to return to room temperature for 30 minutes in
order to make the next stage easier.
Put the mixture of dark and light chocolate into a bowl and
heat it in a microwave to melt the chocolate, trying not to
get it too hot.
This is the difficult bit, best done with two people:
dribble about half of the chocolate onto the middle of the
jelly and immediately use a plastic spatula to spread
it. Try to keep the chocolate layer thin as,
otherwise, it will not break nicely when the cake is
cut. Use the remainder of the chocolate to close up any
gaps and cover any exposed top of the sponge (but not on the
sides, to maintain that Jaffa Cake look). Eat the
remainder of the remainder of the chocolate; if you've done
your spreading well there could be a fair amount.
Leave at room temperature for the chocolate to harden and
then store in the refrigerator until ready to serve.