Jaffa Cake

Yep, it’s a giant Jaffa Cake. Yep, it’s awesome: GF chiffon sponge, home-made orange jelly layer, all slathered in chocolate ganache and garnished with orange zest.

Start the previous night by making the jelly, so it has time to firm up; you can make the cake and ganache the next day.

Serves: Up to 16


For the orange jelly:

  • Vegetable oil, to grease tin
  • 5 oranges
    zest 3 quite finely; zest 2 using a larger grater or ideally, the tip of a citrus grater (below) to get long threads

    use all of the juice for the jelly
    reserve all of the zest (fine and large separately) for the cake and garnish
  • 100g golden caster sugar
  • 8 leaves of gelatine
  • Cold water to cover gelatine

For the cake:

  • 315g gluten-free flour
  • 160g golden caster sugar
  • 1 tsp gluten-free baking powder
  • 1/2 tsp ground mace or nutmeg
  • 1/8 tsp ground cinnamon
  • 1/4 tsp ground ginger (optional)
  • 6 large eggs, separated (they should total 375-400g when weighed in their shells)
  • 135ml (130g if weighing) vegetable oil, plus additional to grease tin
  • 175ml / 175g water
  • 1/2 of an unwaxed lemon, juice and finely grated zest
  • Finely grated orange zest from Jelly Ingredients

For the chocolate ganache and garnish:

  • 200ml double cream (200g if weighing)
  • 200g dark chocolate (min 70% cocoa solids), broken into small squares
  • 75g white chocolate, broken into small squares
  • Larger grated orange zest from Jelly Ingredients, for garnish
  • White caster sugar, two large pinches


  • An 8″ (20cm) diameter round cake tin (can be regular or springform)
  • Clingfilm
  • A small saucepan
  • A small bowl for gelatine
  • A 9″ (23cm) diameter round, springform cake tin
  • Baking/parchment paper
  • 1 medium and 2 large mixing bowls, plus a small/wide bowl for ganache
  • Electric mixer (hand-held or stand)
  • Spatula or large metal spoon, for folding
  • Manual whisk

Making the Orange Jelly:

  1. Spread the larger orange zest on a plate to dry out overnight at room temperature; put the finer zest in a sealed container in the fridge.
  2. Grease the 20cm tin, and line the bottom and sides with clingfilm. Overlap as necessary and don’t leave any gaps – and be sure to leave overhanging ‘handles’ all around to lift the jelly out later.
  3. Put the gelatine leaves in a small bowl and cover with cold water.
  4. Put the orange juice and sugar into a small saucepan and stir regularly over a very low heat, until the sugar has fully dissolved (4 – 5 minutes or so).
  5. Squeeze all water from the softened gelatine leaves and add them to the saucepan, stirring over that same low heat until the gelatine has fully dissolved (2 minutes or so).
  6. Pour the jelly mixture into the prepared tin, leave to cool for around 30 minutes, then place the tin in the fridge to chill overnight.

Making the Cake:

  1. Preheat oven to 180 C (160 C fan-assisted). Grease the 23cm tin and line the bottom and sides with baking paper. Get 3 mixing bowls ready.
  2. In a large bowl, mix the flour, sugar, baking powder, and spices together with a fork.
  3. In another large bowl, whisk the egg whites to stiff peaks, starting at low speed and gradually increasing to high speed.
  4. In a medium bowl (no need to clean the beaters from the whites), whisk the egg yolks with the oil, water, lemon juice, lemon zest, and finely grated orange zest from Jelly Ingredients until doubled in volume and fluffy. Again, start at low speed and gradually increase to high speed.
  5. Add the yolk mixture to the dry ingredients and fold together until fully combined and smooth.
  6. Add one-third of the egg whites, folding briskly to loosen the mixture. Then add the rest of the whites and fold gently until no white lumps or streaks remain.
  7. Pour the batter into the prepared tin and smooth the top. Bake for around 50 minutes, turning the tin halfway through for even baking, until a skewer inserted in the centre comes out clean. Remove the tin from the oven and place on a cooling rack.
    (It may sink as it cools – which is fine, because you need a flat surface on top; and a real Jaffa Cake is more dense than a fluffy sponge. Don’t worry about cracks either, as it will all be covered up.)

Making the Ganache:

  1. Bring the cream to the boil on the hob, then immediately remove from the heat. Add the dark and white chocolate pieces; whisk briskly by hand until fully melted and the ganache is glossy. Pour into a small, wide bowl, and leave to cool (warm ganache will cause the jelly layer to melt).


  1. When the cake has fully cooled, unclip and remove the tin ring, remove the paper and tin base, and transfer the cake to a serving plate/platter. If necessary, slice a bit off the top to have a flat surface.
  2. Take the orange jelly from the fridge; lift the clingfilm, and flip it over onto the top of the cake.
  3. Pour or spoon the ganache over the top of the cake, allowing it to slide down the sides.
  4. Put 2 large pinches of caster sugar over the dried orange zest and mix well with your fingers until all strands are coated; sprinkle over the top to decorate.

The inspiration came from the BBC but after tinkering, I realised my own GF chiffon sponge recipe worked best. The grumbles on the BBC site about the consistency of the ganache and the jelly made me re-do those ratios to achieve something more stable. I had no need of apricot jam as a ‘glue’ to hold the jelly in place, and because I added white chocolate to the ganache, it cooled without hardening at all.

The only thing I might do differently next time is make a thinner layer of jelly – but just for looks (to get a more similar ratio of jelly-to-cake as in a real Jaffa Cake). However, the amount of jelly here was really enjoyed by my tasters.


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