We enjoy watching The Great British Bake Off and trying out the bakes that the contestants have to make each week. This week one of the tasks was to bake some Jaffa Cakes. On the show they made standard small Jaffa Cakes but I thought that would be too much faff and decided to make a Giant Jaffa Cake instead.
I had to remake my jelly as the first batch didn't set firmly enough, but apart from that it was a fairly straight forward bake. My family devoured some for pudding this evening, and there's still some leftover for a treat with a cuppa tomorrow.
Giant Jaffa Cake (Vegan)
125g plain flour
125g caster sugar
1tsp bicarbonate of soda
1/2tsp tsp salt
125ml dairy free milk
30g oil (I used vegetable/rapeseed oil)
4tsp white wine vinegar
1 tsp vanilla bean paste
400ml orange juice
5g Agar Agar
400g Dairy free Dark Chocolate, chopped/broken into small chunks
To make the sponge:
Preheat oven to 180C/160C Fan/Gas Mark 4 Grease and line a 20cm/8inch cake tin
Combine all the dry ingredients in a bowl. Mix the wet ingredients together in a jug until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the cake batter into your prepared tin and level the surface.
Bake for 25-30 minutes until the cake is golden and a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
To make the jelly:
Bring the fruit juice to the boil in a pan and sprinkle the agar agar powder on top. Stir in and boil for 2-3 minutes then remove from the heat, pour into a lined 20cm/8 inch cake tin, and leave to cool and set.
Carefully turn out the jelly onto the top of the sponge cake. Put in the fridge to chill whilst you prepare the topping.
To make the topping:
Melt the chocolate in a bowl set over a saucepan of simmering water. Once completely melted, leave to cool slightly then pour over the cake.