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You’ll be amazed how easy it is to create this giant Jaffa Cake for yourself! Make the orange jelly: Break the jelly into pieces and put it into a small saucepan with the boiling water. Heat gently, stirring constantly, until the jelly cubes dissolve then pour it straight into the 20cm frying pan.
Teatime will be great with our giant Jaffa cake recipe. With a soft sponge base, zingy orange jelly and generous layer of chocolate – it’s bigger, and of course better, than the original. If chocolate and orange is a winning combination for you, you’ll love Mary Berry’s very best chocolate and orange cake.
Line the cake tin with cling film. Put the jelly into a heatproof bowl and pour over the boiling water. Gently stir the jelly until completely dissolved, pour into the lined 23cm cake tin and put in the fridge to set for at least 1-2 hours. Heat the oven to 180C/160C fan/gas 4. Put the butter and sugar into a large mixing bowl.
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