In the latest edition of Mel's Kitchen, shares her recipe for using PF 300 Flow Gel to create a giant jaffa cake that'll help your carb load...
"}},"slug":"precision-fuel-giant-jaffa-cake-recipe","blogTags":"Nutrition","featuredPost":false,"author":{"name":"Mel Varvel","slug":"mel-varvel","facebookHandle":"https://www.facebook.com/mel.varvel","twitterHandle":"https://twitter.com/melmcvarvel","instagramHandle":"https://www.instagram.com/toteswonderfuel/","linkedInProfile":"https://www.linkedin.com/in/mel-varvel-49244843","stravaProfile":null,"bio":{"childMarkdownRemark":{"html":"PF&H Athlete Support Specialist, Mel, has a Bachelor or Arts Degree in Sport and Exercise Science from the University of Birmingham and she has a Master's Degree in Sport, Culture and Society from the University of Warwick.
\nAs an athlete, Mel's notable race results include a Silver medal at the ITU World Duathlon Championships in Gijon, Spain, finishing first female and second overall in the inaugural Rat Race 'The Wall' Ultra (from Carlisle to Newcastle- 69 miles), and she was Overall winner (male and female) of the Round the Rock Ultra (48 miles) in Jersey.
"}},"title":"PF&H Athlete Support Specialist","headshot":{"file":{"url":"//images.ctfassets.net/428xzyjdw7rf/2gNxTrxJqaeptwl99S77en/bac6d7aa897e5ae73966cfacd441f500/Mel.webp"}}},"scientificallyReviewed":null,"image":{"resize":{"src":"//images.ctfassets.net/428xzyjdw7rf/7qyspysb3hYTcbMSiU8FNY/223e76d3cda282550212b50a88683ba1/resized-PF_H-Mel-sKitchen-Insta.webp?w=1200&h=630&q=70&fit=fill","width":1200,"height":630}},"socialMediaImage":null,"body":{"childMarkdownRemark":{"excerpt":"In the latest edition of Mel's Kitchen, Precision Fuel & Hydration's Athlete Support Specialist and 'Star Baker', Mel Varvel, shares a carb-rich recipe. The…","html":"In the latest edition of Mel's Kitchen, Precision Fuel & Hydration's Athlete Support Specialist and 'Star Baker', Mel Varvel, shares a carb-rich recipe.
\nThe Giant JaPFHa Cake incorporates the PF 300 Flow Gel and is the perfect addition to your pre-exercise carb load...
\nFor the cake:
\nFor the ‘jelly’:
\nYou’ll also need:
\nStep 1: Grease the cake tin (for the jelly) and frying pan/ larger cake tin (for the cake), then line the bottom of the 30cm frying pan/ larger cake tin with a circle of non-stick baking paper. Line the cake tin with cling film (I used cake release spray in both and that worked).
\nStep 2: Squeeze the Flow Gel into a saucepan and whisk in the pectin over a low heat until it’s fully dissolved (it will look opaque but don’t worry). Bring the mixture to a rolling boil for about a minute (Temperature should be over 75C/ 167F), whisking it occasionally to prevent it sticking.
\nStep 3: Take the Flow Gel mixture off the heat, stir in the Orange Essential Oil/ Extract and pour into the 23cm cake tin. Allow to cool and then put in the fridge to set for at least 1-2 hours.
\nStep 4: Pre-heat the oven to 180C/160C (320/356F)/ gas 4. Put the butter and sugar into a large mixing bowl. Using a stand mixer or an electric hand whisk, beat the butter and sugar together until light and really creamy. Slowly add the eggs, a little at a time, whisking in between additions until the egg is fully incorporated. Don’t worry if it splits- just add a couple of tbsps of the flour and mix again.
\nStep 5: Add the flour and briefly mix everything together with the orange juice and zest in the stand mixer (we’re not too worried about a good rise here so no need to sift the flour and use a metal spoon unless you want to!). Use a spatula to scrape the batter into the frying pan/ cake tin. Level the batter off, then bake in the centre of the oven for 20-25 minutes, until risen and golden and a skewer comes out clean when pushed into the centre of the cake.
\nStep 6: Leave the cake to cool in the tin for 10 mins then run a palette knife around the edge of the cake and turn it out onto a wire rack to cool completely. Place the cake on your serving platter of choice the right way up.
\nStep 7: When the cake is cool and the jelly set, put ~two thirds of the chocolate into a heatproof bowl and place it in a microwave in 30 sec bursts, stirring with a spoon between each burst to ensure it doesn’t burn. When the chocolate has melted and there are no lumps left, add the remaining chocolate, leave for a minute and then stir it again until all of the chocolate has melted completely and there are no lumps.
\nStep 8: Carefully turn the jelly out and turn out on top of the cake in the centre.
\nStep 9: When the chocolate has cooled, spoon it on top of the cake and spread it carefully and quickly over the top with a palette knife. When the chocolate is starting to set, use a palette knife or skewer to score parallel lines across the cake. Then repeat at 90 degrees to create a chequered pattern. Chill in the fridge for at least 5 hours or overnight.
\nPer JaPFHa Cake (please note: all values are approximate)
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