The Bernadine Project

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Giant Jaffa Cake *Dairy-Free Recipe*


Cake Layer - 

4 free-range eggs
8oz caster sugar
8oz self-raising flour
2 tsp baking powder
8oz margarine

Jelly Layer - 

2 Sachets of jelly powder

Chocolate Layer - 

300g of dark chocolate


  1. Using half the required water, make the jelly mixture up. Pour this into a cling filmed cake tin and leave overnight in the fridge to set. 
  2. The next day. Preheat the oven to 180C/160C Fan/Gas 4 and grease a circle cake tin.
  3. Cream together the butter and sugar.
  4. Add the eggs, flour and baking powder. Mix together until well combined.
  5. Bake the cakes on the middle shelf of the oven for 35 minutes.
  6. Once the cakes are completely cool, melt the chocolate. 
  7. Pour a thin layer of the melted chocolate onto off the cake. 
  8. Place the jelly layer onto it next.
  9. Pour the remaining chocolate over the layer of jelly.
  10. Put the cake in the fridge till the chocolate sets. 


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