I never used to be a fan of a jaffa cake but it's something I have learnt to love a little too much as I've got older. I see from their website it is 1g of fat per cake which is all very well except it's fairly impossible not to finish the whole packet once it's opened let's face it...therefore many grams of fat are consumed oops. I see they even do packets of 36 now! Dangerous. Anyway why deprive yourself now and again which is why I liked the look of this very large take on the jaffa cake I noticed in the Jan/Feb issue of Jamie magazine. It turned out well and was more-ish too just like the smaller versions. I would make it more orange-y next time though personally but here's the recipe as I made it....
Serves 8 - 12 depending on your greediness/politeness of portions
Butter, for greasing
3 eggs, separated
75g sugar (I used caster)
75g plain flour
1/2 teaspoon baking powder
zest of 1/2 orange
2 tbspoons of orange liqueur, such as Cointreau
80g 70% cocoa chocolate
85ml double cream
1/2 - 1 teaspoon orange extract (I couldn't find this, so used orange blossom water)
candied orange peel (optional) or any other decoration you fancy.
Preheat the oven to 180C/gas 4 (adjust for fan ovens). Grease and line a 20cm round springform tin.
Whisk the egg yolks with the sugar until thick and pale.
In a clean bowl, whisk the egg whites into stiff peaks.
Fold the flour and baking powder into the yolk mixture, then gently fold in the whites, zest and liqueur. Transfer to the tin, Bake for 20-25 minutes. Cool in the tin for 10 minutes, then turn onto a wire rack. It turned out very dimple-y on top so not a normal looking kind of sponge but I guess more similar to the texture of a jaffa cake sponge.
For the icing, melt the chocolate and butter in a bowl over simmering water, then cool for a few minutes. Mix in the cream and orange extract, then smooth over the cake.
Sprinkle with any decoration you like or leave plain, just like a real jaffa cake.
OK so yes I know, this is missing that crucial little layer of orange-y specialness between the sponge and the chocolate, but I don't feel it let the cake down. I do think I would have added more zest to the sponge though, and a little more orange blossom water to the icing as I only put in 1/2 a teaspoon. Easy peasy cake though and a good afternoon tea accompaniment or fun dessert.