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.
Serves 16 (up to)
Hands-on Time 45 minutes
Chilling Time +12 hours
Baking Time 30 minutes
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!
