About this recipe:Size matters, if you like Jaffa cakes you'll love my Great Big Jaffa Cake. This is so easy to make and will be loved but everyone who's partial to a smashing orangey bit. This recipe makes 2 but can be halved. To make the sponge I use equal measures of sugar, butter and flour based on the weight of 3 eggs (without shell).
Preheat the oven to 170 C / Gas 3. Grease two 18cm (7 in) round cake tins and dust with flour.
Weigh the eggs without shell and use this measure for the flour, sugar and butter (I have assumed 175g above, but weight may vary).
To make the sponge using an electric mixer, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time and continue beating for a couple of minutes. Add the vanilla paste and fold in the flour. Divide the mixture between the two tins.
Bake for 25 to 30 minutes, or till a skewer inserted in the centre comes out clean. Once the sponges have cooled a little in the tin, remove from the tins and leave to cool completely on a wire rack.
Clean the tins as these will now be used to mould the jelly layer.
Dissolve the jelly in 100ml of boiling water as per the instruction on the packet, then add the orange juice and liqueur (if using) and top up to 450ml (3/4 pint) with cold water. Line the cake tins with clingfilm and divide the mixture between the two then pop in the fridge until set firm, about two hours.
Warm the marmalade gently in the microwave for a few seconds to loosen, then brush over the now cooled cakes. Top the cakes with the jelly layer by returning the cake to the tin with the set jelly, marmalade side down, then turn out onto a plate and remove the clingfilm.
Finally melt the chocolate, butter and milk together and pour over the jelly and leave to set. The butter and milk will prevent the chocolate hardening completely.