Therecipe
SERVES12.HANDS-ONTIME 50 MIN,
OVENTIME20-25MIN,PLUSCHILLINGMAKE
AHEADStart the recipe a day
ahead of time or at least
7 hours before serving to
allow time for the finished cake
to set fully. It will keep well in
an airtight container, stored
somewhere cool.FOR THE JELLY L AYER
- 135g pack orange jelly cubes
- 250ml boiling water
FOR THE SPONGE
- 190g unsalted butter, softened,
plus extra to grease - 190g caster sugar
- 3 medium free-range eggs,
beaten - 190g self-raising flour
- Finely grated zest ½ orange
plus 1 tbsp juice
FOR THE TOPPING
- 100g dark chocolate, at least 70%,
roughly chopped - 100g milk chocolate, roughly
chopped
YOU’LL ALSO NEED...
- 23cm non-stick shallow cake tin
THE FAMILY BAKE
This cake has it all: a light-as-air sponge base, a zingy orange jelly
layer and a generous chocolate topping. Even better, our recipe creates
a supersized version of a classic tea-time treat. What’s not to love?GIANT
JA FFA CA K E
and 30cm diameter (measured
across the top) non-stick
ovenproof frying pan; compostable
baking paper; cling film; electric
hand mixer1 Grease the cake tin and frying
pan, then line the cake tin with cling
film and the bottom of the frying
pan with baking paper. Put the jelly
in a heatproof bowl and pour over
the boiling water. Gently stir until
completely dissolved, then pour
into the lined cake tin and put in the
fridge to set for at least 1-2 hours.
2 Heat the oven to 180°C/160°C fan/
gas 4. Put the butter and sugar
in a large mixing bowl and use an
electric hand mixer to beat them
together until light and creamy. Add
the beaten eggs a little at a time,
whisking in between additions until
fully incorporated. Sift in the flour,
then use a metal spoon to fold
everything together. Stir in the
orange zest and juice.
3 Use a spatula to scrape the batter
into the frying pan and smooth it
level. Bake on the middle shelf of
the oven for 20-25 minutes until
risen and golden and a skewer
comes out clean when pushed into
the centre. Run a knife around the
edge of the cake, turn it out onto awire rack to cool completely, then
put on a serving plate.
4 Once the jelly has set, make the
topping. Put the dark and milk
chocolate in a heatproof bowl and
set it over a pan of steaming, not
simmering, water (don’t let the bowl
touch the water). Leave to melt
slowly without stirring. As soon as
the chocolate has melted, remove it
from the heat and leave to stand for
15-20 minutes until lukewarm.
5 Using the cling film to help you, lift
out the jelly and flip it over on top of
the cake. Peel off the cling film, then
quickly and carefully spread the
cooled chocolate over the jelly and
cake to cover. Chill the cake in the
fridge for 15 minutes straightaway
to prevent the jelly melting.
6 After 15 minutes when the
chocolate is starting to set, use a
palette knife to make lines: quickly
dip the long edge of the knife in
the chocolate and lift it straight up.
Repeat to make several lines, then
make another series of lines at
90 degrees to the first. Chill again
in the fridge for at least 5 hours or
overnight (see Make Ahead).
PER SERVING 382kcals, 19.6g fat
(11.7g saturated), 5.3g protein,
45.7g carbs (33.4g sugars),
1.2g salt, 0.1g fibre RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPH: KATE WHITAKER. STYLING: OLIVIA WARDLE
CROWD
PLEASER