Jaffa Cake Cake 😜🙊😂😂. Let me get my hands on the British institution of a Jaffa cake. The cake that’s caused controversy as its a cake sold in the biscuit aisle
You can read it all here, its on Wiki so it must be true 🙊😂😂😂😂https://en.wikipedia.org/wiki/Jaffa_Cakes
Anyway lets get back to it…….its Fathers Day tomorrow here, so you have plenty of time to do this cake.
A light Sponge, topped with orange jelly and crisp chocolate, heaven in a cake, and suitable for your celebrations tomorrow, or anytime
Now please dont think you have to do the shards, I just pimped it up, its me I need to push it a little further……..alright alright dont call me a show off.
My ethos of #everyoneshouldenjoycake, means I have to get folk past the labels and get interested. Shards it is this week 😜😜🙈
But honestly I’ve made this with just sprinkles too. ( oh god now I need to upload another picture just to prove it 🙈 back in a tick)
I’m back 😂😂 will put it at the end with the rest
Couple of things, if you are not vegan you can use a standard packet of Jelly as per the instructions on the packet
And don’t ask me about Agar Agar Flakes, I’ve not a clue I use powder so I’m saving you the bother
The Jaffa Cake Cake GF, DF V
An Orange Vegan Jelly, Sandwiched between a Light Vanilla Sponge and Crisp Chocolate Layer
Ingredients
- 190g Plain Gluten Free Flour Blend ( I recommend Pilsbury Cup for Cup US or Dove Farm UK)
- 2 3/4 tsp Baking Powder
- 1/2 tsp Xanthan Gum ( omit if your flour blend has it in )
- 120 g Brown Sugar
- 140 ml Dairy Free Milk ( I used Soy as it was what I had in but have used many varies)
- 75 ml Oil ( I find Sunflower best but any neutral oil)
- 1/2 tsp Vanilla Extract
- 1 tbsp Vegan Marmalade For The Jelly
- 350 ml Pure Orange Juice
- 5 g Agar Agar Powder – – For The Chocolate Top
- 150 g Gluten Free Vegan Chocolate
- 1 tsp Coconut Oil – – For the Chocolate Shards
- 50 g Gluten Free Dairy Free Chocolate
- 25 g White Gluten Free Dairy Free Chocolate
- Orange Gel Colour ( I used Americolor )
Directions
- Preheat Oven to 170 Convection / 180 Standard / 360F
- Grease and line an 8 in Spring form round baking tin
- Mix together the Flour, Xanthan Gum, Baking Powder and sugar with a whisk and then sieve to aerate
- Whisk the Milk, Oil and Vanilla together in a medium bowl to combine
- Add the wet mixture to the dry mixture and mix until there are no lumps
- Pour the cake mix into the tin and smooth until even
- Place in the oven for 25 minutes , check using a cake tester of cocktail stick in the centre that it comes out clean
- Leave to cool in the tin for ten minutes and then take out and transfer onto a wire rack to cool – –
- When your pan is cooled, if you haven’t a second one, dampen it with a piece of kitchen towel
- Line the pan with cling film as smooth as you can, but I’m not that precise with it 😜🙊, see below
- Boil the orange Juice in a pan on the hob, slowly as it can bubble over…..that mate again is excellent at sharing her knowledge 😂😂
- Carefully sprinkle over the agar agar and whisk whilst it gets incorporated
- Then change to a spatula and stir for 3 minutes whilst it is LIGHTLY boiling, , well just after simmer, you don’t want the volcano effect
- Do not go any longer than 3 minutes you will get rubber
- Pour it into the prepared pan and put into the fridge for an hour to set
- Melt the 50 g dark chocolate in a bowl in the microwave in 10 second bursts
- Spread evenly on some parchment paper with an offset spatula or palate knife, or a ruler if you haven’t either
- Melt the white chocolate and add the orange food gel, just a tiny bit and stir til you get the desired colour
- Splatter on the dark chocolate and leave to set at room temperature
- When the cake is cool and not before an hour, warm the marmalade in the microwave and spread over the top of the cake, you want the top to be the top don’t be flipping it you want the slight dome effect
- Spring the tin and lift the Jelly out of the the pan
- Flip the Jelly complete with cling film onto the cake pressing it down so the marmalade acts as a glue
- Peel of the cling film and make sure that the jelly is central on the cake, push it a little if it isn’t to make it uniform
- Melt the chocolate in a bain marie ( simmering water in a pan with a bowl on the top, make sure the water isn’t touching the bowl ) or carefully in the microwave in 10 second bursts stir regularly
- Add the coconut oil and stir in
- Place the cake on a wire rack, with tray underneath to save the mess
- Leave to cool a little, you don’t want to melt the jelly, and pour over the cake, spreading as you require in an smooth or rustic way….whatever you want
- Let it set for at least 30 minutes
- Cut the chocolate ‘bark’ with a sharp knife how you like, I’m not fussy
- Add to the cake
- Enjoy
- Oh cut with a hot knife you get a lovely clean cut
Make the Jelly
Make the Shards
– –
Construction
–
–
For the Chocolate Topping
I hope you enjoyed reading the recipe, because i really enjoyed making this cake….. if fact it was one of two that week. Its a starter cake for Entremets , British style 😂😂
Hope you enjoyed the post.
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Until Next week
💜💜💜💜💜💜💜💜💜💜💜BYE💜💜💜💜💜💜💜💜💜💜💜💜
Please Share
Clare, this looks amazing! Chocolate and orange are one of my favorite flavor combinations. I wish I could taste that perfect slice through the screen💜💜
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Thank you Lynne. Theres no reason you cant make this with wheat 🤣🤣🤣 it will cover everyone then. It really has worked well 💜💜
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