Jaffa-cake cake



Sponge base ingredients:

  • 2 large eggs
  • 70g caster sugar
  • 50g plain flour
  • 20g potato starch

Separate eggs, place egg whites in a mixing bowl and beat until you get stiff peaks. Continue to mix and slowly start adding sugar with a spoon until well combined, and then add egg yolks. Sift flour into the mixture and slowly stir with a spatula until smooth (do not use mixer at this step).

Line a 23cm diameter cake tin with baking paper, do not grease sides of the tin. Gently transfer the mixture into a tin and smooth evenly. Bake at 160-170ºC for 20-25 minutes.

Separate sides of the sponge from the mold with a knife after it has cooled down.

Orange jelly middle layer:

  • 2 packets of orange jelly
  • 400ml boiling water
  • 400ml cold water

Add jelly into boiling water, stir until dissolved and than add cold water, cool in the fridge but don’t let it set.

When the jelly starts to set pour it on top of the sponge base (keep the sponge in the tin) and let to set in the fridge.

Chocolate mousse:

  • 200g of plain chocolate
  • 250ml double cream

Melt chocolate in water bath and add cream. Move mixture into a mixer bowl and whip for 15 minutes. Place the mousse on set jelly. Leave the cake in the fridge for a few hours or preferably over night.

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