Giant Jaffa Cake

4 swips per serving

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Step 1

spray cake mould

Step 2

for jelly, line bowl with clingfilm, letting some overhang

Step 3

Tip jelly into jug add 140ml boiled water stir till dissolved

Step 4

Stir in 140ml cold water and set aside to cool to room temp

Step 5

Once cool pour into lined bowl and set in fridge for at least 1-2 hrs

Step 6

Put eggs and sugar into bowl, beat with electric whisk for 6-8 mins until it has doubled in volume, should be think enough to leave a ribbon like trail

Step 7

sift flour into the egg mix in 3 additions, using a large metal spoon to fold it in gently, be careful not to knock too much air out

Step 8

Bake for 10-15 mins

Step 9

melt choc in microwave until smooth, set aside to cool

Step 10

turn jelly out onto cake careful not to break jelly

Step 11

spoon the cooled choc over the jelly spreading quickly and evenly with a palette knife

Step 12

chill for 15 mins

Step 13

use hot knife to cut into 12 pieces