I have been trying out new ideas recently and with the recipe for the giant jaffa cake I have altered the chocolate and used a white chocolate ganache instead. Also I have changed the jelly flavour to raspberry. The only part I left the same was the sponge which I felt did not need any improvement. This recipe could be made with gluten free flour to suit a gluten free diet. You could also look at lactose content and making this recipe lactose free.

My flavours which I come up with are what I know works from experience but also trial and error. Half of the joy of this job is the trials which are eaten by my family and they help me decide what works and what doesn’t. Such a hard job to do.

My new jaffa cake recipe is 125g caster sugar, 115g plain flour, 2 eggs, 85g white chocolate, 125ml double cream, 1 packet raspberry jelly, 200ml boiled water. Photo to follow. My only concern is that the jelly will be visible through the ganache. We will have to wait and see.

I am going to try the recipe with a sugar substitute and a sugar free jelly to see how the sponge is with a change in sugar. Maybe as a diabetic option. Also I will try the genoise sponge using gluten free flour and see if there is any difference.

As you can see there are many parts of this basic recipe that I can change. Some of which will affect the final result and some of which might improve the cake. Although I think that this recipe is perfect as it is.

I have never tried to freeze this cake, one reason being that it never lasts that long. I store it in the fridge once it is decorated as this helps to set the ganache and the cake slices better. Keep out of direct sunlight as this will melt the ganache. My last bit of advice is enjoy.