Giant jaffa orange cake

Giant jaffa orange cake

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(27 ratings)

Prep: 35 mins Cook: 1 hr, 5 mins plus setting and cooling

More effort

Cuts into 10 slices
Give the classic flavour combo of chocolate orange even more wow factor in this cake with zingy jelly and luxurious chocolate ganache

Nutrition and extra info

  • sponge only

Nutrition: per slice

  • kcal822
  • fat49g
  • saturates29g
  • carbs85g
  • sugars64g
  • fibre2g
  • protein10g
  • salt0.8g


  • 250g pack butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g golden caster sugar
  • 4 large eggs
  • 100g full-fat natural yogurt
  • 300g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • zest 4 large orange (use the oranges below)



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the orange jelly

  • juice 5 large oranges (about 500ml), save the zest of 1 orange to finish



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g golden caster sugar
  • 6 gelatine leaves

For the chocolate ganache

  • 300ml pot double cream
  • 200g milk chocolate, finely chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 100g dark chocolate, finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

To finish

  • 2 tbsp apricot jam
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


  1. First make the jelly. Grease a 20cm round cake tin and line with cling film (you can use the 23cm tin that you will bake the cake in, but you’ll have to make this the day before so that you can remove it before making the cake). Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight.

  2. Heat oven to 160C/140C fan/gas 3 and line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon into the tin and smooth over the surface. Bake in the centre of the oven for 55 mins, or until a skewer inserted comes out clean. Cool in the tin for 15 mins, then invert onto a wire rack and leave to cool completely.

  3. Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 mins, then mix well – you should be left with a smooth chocolate sauce. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly).

  4. To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours.

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Comments, questions and tips

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10th May, 2020
This was absolutely delicious!! It did need to stay in the over a little longer (about 10 mins), and make sure you let the ganache cool a little before putting on the cake. Best cake I’ve had in a long time!!
18th Apr, 2020
Can the jelly be made using agar agar? Is it used quantity wise in the same way as gelatine? Thank you
10th Dec, 2018
Has anyone tried making this using shop-bought orange jelly? Does it work?! Just thinking of a shortcut!
9th Sep, 2019
I think it would work, but I would suggest that you make quite a stiff jelly, by not putting in as much water as most shop-bought jelly calls for. The flavours in this cake were quite grown-up, so a cheap children's orange jelly would probably not work as well flavour-wise. I thought making the homemade orange jelly is surprisingly simple and definitely worth it.
Christophe Cheval's picture
Christophe Cheval
29th Jul, 2018
Wow, my first attempt turned ot awesome, the kids declared it bestest cake in the universe. Followed the recipe to a T and got great result, I didn't put any jam, the jelly seemed not to need it. The ganache maybe a little too soft, less cream next time to get more of a crunchy chocolate layer. Prepare the jelly the day before and let the cake chill in the fridge for a couple hours. Be carefull and organized and you'll get a great bake.
26th Nov, 2017
I'm a beginner so I followed the method exactly. Disaster. Cake was raw and the jelly and chocolate would not behave. Not for beginners.
25th Jun, 2018
Yeah, I found I had to bake the cake for an extra 15 minutes to get it cooked through. Definitely needs someone with the experience to make those decisions in the moment!
4th Oct, 2017
Followed the recipe exactly, but decided to cut down the sugar in the cake to 200g and I didn't add any sugar to the jelly (my orange juice was quite sweet). I used two sachets of vege-gel instead of gelatine. Two sachets set the jelly perfectly. Oh and I used 5 medium eggs in the cake. Have to say the cake was pretty good even without as much sugar (although, if you're being indulgent, 250g would probably be perfect). The cooking time was a little longer than specified (a bit over an hour). Also totally forgot to add the jam to stick the jelly to the cake, but the jelly sat quite well on top of the cake regardless! The cake has a wonderful orange flavour, crumbly but not dry, and smells lovely. I made the ganache in a rush in the morning, but I felt that that part could definitely have been improved. The ganache did start to sort of melt off the jelly by the end of the day (perhaps this cake is better kept in the fridge before serving?). If I bake this again I might consider adding a mix of melted milk/dark chocolate on top, rather than making it into a ganache (not sure if the jelly would cause the chocolate to start to coagulate though)? Not a perfect recipe, but went down a treat.
20th Jul, 2017
Alternative, bake the cake only as per above. Slice into three spread with orange curd. Sandwich together and cover with melted chocolate. I have tried plain chocolate with orange and almond, plain plus milk and white in layers. This lasts longer than ganash. A favourite with my colleagues!
15th Feb, 2017
absolutely delicious! I followed the advice on the comments section and used 8 sheets of gelatine instead of 6. Worked wonderfully. The orange sponge is so moist. Will definitely be making again.


EwokWarrioress's picture
20th Mar, 2019
Can the cake be made with a mixture of sugar? Only just realised I only have 200g of caster sugar, can muscavado be added or used instead?
goodfoodteam's picture
21st Mar, 2019
Thanks for your question. Yes, it is possible to use a mix sugars if that's all you have. Muscovado has a richer flavour and is more moist but it will work. Light muscovado is fine, dark will be too rich. Use all the caster and top up with the other to make 300g.
5th Jul, 2018
Hi, just wondering if this is suitable to freeze? I want to make it five days ahead for my hubbys birthday as I won’t have time for much at all on the day. Thanks
goodfoodteam's picture
5th Jul, 2018
Thanks for your question. Yes, you can freeze the sponge and then add the topping once defrosted.
2nd Mar, 2017
Has anybody made this in a 8" cake tin before? Do you think it would be ok? Thanks
23rd Feb, 2018
For future info, the mixture in two 8" tins on 160 degrees (not a fan oven) for 35mins was fine when I baked it today. I used 7 smaller oranges, all their rinds and the 500ml of juice from it with 8 sheets of gelatine. I made two jellies - the 8" to sandwich it together and 6" to top it before I try with half the cream for a firmer ganache than last time to cover.
goodfoodteam's picture
4th Mar, 2017
Thanks for your question. Changing the tin size to a smaller one will make the cake deeper and therefore cooking time will need to be increased. The alternative would be to use slightly less of the mixture. We haven't tested this in a smaller tin so are unable to give you specific instructions. Where possible, we always suggest using the correct tin size to ensure best results.
18th Sep, 2013
A vegetarian asks: Is there an alternative to the gelatine? Thank you.
goodfoodteam's picture
17th Oct, 2013
You can use agar agar or kosher gelatine (usually vegan) as alternatives to standard gelatine. Check the pack details for quantities you need to use as a substitute. Hope that helps!
Kate Powis's picture
Kate Powis
10th May, 2020
Please, please, please store your cake in the fridge! I made the mistake of not realising the jelly would turn back to liquid. Currently chilling a very soggy cake!
15th Feb, 2017
I would recommend a) use 8 sheets of gelatine b) wrap a moist strip of towel around the cake tin when baking (either tie it or pin it with a safety pin to keep it tight around the tin) - the moist heat will produce a flat rise on the cake so that when you put the jelly and ganache on top it won't be sliding off.
11th Oct, 2016
Use orange flavour essence to get a real deep flavour. Fantastic recipe
14th Jun, 2016
I made this recipe today after reading everyone's previous comments. Problems centred on slipping of the jelly disc, and consistency of ganache and jelly. I didn't have these problems, and this is what I did: 1) I used 8 leaves of gelatine instead of 6 in the jelly, and made it last night so it could chill overnight. I took it out of the fridge at the moment I was ready to put it on the cake this morning. 2) I let the cake fully cool, until cold. Putting jelly on an even slightly warm cake will make the jelly melt. 3) I used 200ml double cream, 200g dark chocolate, and 75g white chocolate for the ganache. The white chocolate ensured a soft, spreadable texture even when the ganache had fully cooled. And a fully-cooled ganache is necessary, so the jelly disc doesn't melt. 4) I didn't use apricot jam as a glue to hold the jelly. Yet I transported this by walking and nothing slid anywhere. This is a crowd-pleasing recipe, so hopefully with a few tweaks like mine, it'll go successfully for all of you.
21st Nov, 2013
I made this cake for my husband's birthday and it was a great success! I made the jelly the day before and it was perfect. (Tip: add the soaked gelatine to HOT orange juice, but not boiling!) The ganache was fine too. It was a very delicious and rich cake.
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