Who doesn’t love a good Jaffa Cake? The soft and fluffy base with orange, chocolaty goodness – what’s more to love?
Well, for the past two years at Christmas, I’ve made a literal cake version. I know, Christmas is over, but this is a winner for every month. Two sponge cakes with orange marmalade, homemade whipped cream and a chocolate ganache to top it off. I must say – it’s divine and a massive hit with the family.
The great thing about this recipe is that it’s simple, straightforward and delicious. The rustic appearance and the mix of rich and light flavours make for the perfect dessert. So grab your apron and let’s get started!
Time: 35 minutes
Serves: approx. 10 people
Sponge cake (I use the BBC Good Food recipe):
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
1 cup double cream or heavy whipping cream
1 1/2 to 2 tbsp icing sugar (not too sweet)
Any orange marmalade without the peel (My favourite is Wilkin & Son’s no peel orange marmalade)
200g of your favourite chocolate (I use Bournville – not too dark, not too milky)
2 tbsp heavy cream
1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
2. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4. Bake for about 20 mins until golden and the cake springs back when pressed.
5. Turn onto a cooling rack and leave to cool completely.
6. Pour heavy cream into a bowl and sprinkle in the icing sugar. Whip until you get medium to stiff peaks. Do not over-whip.
7. Once the cake has completely cooled, generously spread orange marmalade evenly on top of one of the cakes. Then put a thick layer of whipped cream, evenly, on top of the marmalade. Place the second cake on top, to make a sandwich.
8. To melt the chocolate, you can boil water and place the chocolate in a bowl above the boiling water. However, I just chop up the chocolate, place it in a pan over low heat. Stir the chocolate and keep an eye on it. When it starts to melt, lift it off the heat and stir the chocolate until completely smooth.
9. Pour into a bowl and leave to cool for a couple of minutes. Add a little bit of heavy cream to the chocolate. You’ll have a smooth, slightly thick chocolate ganache.
10. Spread the ganache on top of the cake, moving the knife in a waving motion to create a pretty, rustic pattern. This doesn’t have to be perfect – embrace the imperfections.
11. Use a sharp knife to slice the cake evenly. Keep in fridge for up to 2-3 days.
When the baking is done, why not snuggle up with a slice and read my latest short story?