Jaffa Cake Trifle Cake

This is an older recipe, created in early 2020 for a Bake Off challenge. Trifles often get a bad rap, but done well, they’re incredible. I’d seen a trifle cake recipe in Delicious Magazine years ago and finally decided to try my own version. Inspired by my Jaffa Cake Tray Bake, I adapted it into a trifle cake with chocolate custard and orange jelly. It’s a bit lengthy, but there are only three components: jelly, sponge, and custard. You can make the jelly ahead, and the sponge holds up well for a day before soaking. Serving size is tricky—I’ve suggested 16, but it’s so moreish, it might not last long. If the jelly sticks, briefly warm the bowl in water, but don’t let it melt.

Jaffa Cake Trifle Cake
Jaffa Cake Trifle Cake

Serves 16 (up to)

Hands-on Time 45 minutes

Chilling Time +12 hours

Baking Time 30 minutes

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Ingredients

  • Flavourless oil (for greasing)

  • 4 large oranges

  • 2 lemons

  • 320g plus 1 tbsp caster sugar

  • 8 tsp powdered gelatine (2 Dr. Oetker Gelatine Sachets)

  • 100g unsalted butter (plus extra for greasing)

  • 4 medium eggs

  • 150g self-raising flour

  • 4 medium egg yolks

  • 30g cornflour

  • 30g cocoa powder

  • 300ml full-fat milk

  • 500ml double cream

  • 75g chocolate (minimum 54% cocoa solids)

  • 1 tsp vanilla essence

  • 2 tbsp icing sugar

  • 100ml recently boiled water

  • ¼ tsp orange flavouring or orange blossom water

Equipment

  • 15-17cm bowl

  • Fine grater

  • Large saucepan

  • Knife

  • Juicer

  • Measuring jug

  • Spatula

  • Scissors

  • Baking parchment

  • 20cm loose-bottom cake tin

  • Microwaveable bowl

  • Microwave

  • Mixing bowl

  • Electric whisk

  • Sieve

  • Wire rack

  • Whisk

  • Small bowl

  • Teaspoon

  • Palette knife

Method

1.Make the Orange Jelly

  • Grease a 15-17cm bowl with oil.

  • Grate the zest of the oranges and lemons into a large saucepan.

  • Juice the oranges and lemons to yield 400ml of juice (top up with water if needed).

  • Add the juice, 100g of sugar, and gelatine to the saucepan. Heat over medium heat, stirring until the sugar and gelatine dissolve. Do not boil.

  • Pour the mixture into the greased bowl and let it cool. Refrigerate for at least 6 hours or overnight to set.

2. Make the Sponge Cake

  • Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

  • Line a 20cm cake tin with parchment and grease with butter.

  • Melt 100g of butter in the microwave in 10-second bursts.

  • In a mixing bowl, whisk 150g of sugar and 4 whole eggs on high speed for 5 minutes until light and voluminous.

  • Sieve the flour into the mixture and fold gently. Add the melted butter and fold again.

  • Pour the batter into the tin, level the top, and tap to remove air bubbles.

  • Bake for 30 minutes. Cool in the tin for 15 minutes, then transfer to a wire rack.

3. Make the Chocolate Custard

  • In a mixing bowl, whisk the egg yolks, 70g of sugar, cornflour, and cocoa powder into a thick paste.

  • In a saucepan, heat the milk, 200ml of cream, 50g of chocolate, and vanilla essence until steaming (not boiling).

  • Slowly pour the hot mixture into the cocoa paste, whisking continuously.

  • Return the mixture to the saucepan and heat until it thickens into a custard. Transfer to a bowl and let it cool.

4. Prepare the Orange Syrup

  • Mix the boiled water, 1 tbsp of sugar, and orange flavouring in a small bowl until the sugar dissolves.

5. Assemble the Cake

  • Place the sponge on a serving plate. Use a bowl to mark a circle on the cake and cut out a shallow nest for the jelly.

  • Drizzle the orange syrup over the exposed sponge.

  • Unmould the jelly and place it in the nest.

  • Spread the chocolate custard over the jelly, smoothing the top and sides.

  • Whip the remaining 300ml of cream with icing sugar until stiff. Spread over the custard.

  • Grate the remaining chocolate over the cream.

Enjoy!

Jaffa Cake Trifle Cake
Jaffa Cake Trifle Cake