It's the world’s largest Jaffa Cake and the food of Giants.

Catering staff at Kirklees College in Huddersfield served up a monster biscuit and fed more than 70 people – and still had plenty left over.

The college’s hospitality department cooked up a bizarre idea to make the end-of-term students’ prize-giving ceremony even more memorable.

Curriculum team leader Gary Schofield was the chef in charge of the orangey treat and organised the cooking with military precision.

The biscuit (or is it a cake?) needed a big appetite to devour and Giants’ chairman Ken Davy brought along two of his players, Aaron Murphy and Jacob Fairbank, to help with the marathon munch.

Gary said: “It went down a treat. The Jaffa was 90cm in diameter and had 16kg (2st 7lbs) of ingredients. We fed everybody and still had a quarter of it left over.”

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A brainstorming session came up with the Jaffa suggestion and Gary even contacted McVitie’s to make sure they were allowed to use the name.

“McVitie’s were great about it. They said that McVitie’s Jaffa Cake was a trademark but not Jaffa Cake. All they wanted was a picture of it.”

The jaw-dropping Jaffa is probably a record-breaker but it won’t be going into the Guinness Book of Records.

Gary said: “There is a category for eating the most Jaffa Cakes but not the largest. It costs too much to officially register it so we can only claim the unofficial record.”

Kirklees College Hospitality and Catering Team Leader Gary Schofield tastes his giant Jaffa cake.
Kirklees College Hospitality and Catering Team Leader Gary Schofield tastes his giant Jaffa cake.
 

Gary enlisted the help of the college’s engineering department to custom-build a baking tin.

Gary measured the oven so the tin could be made to the exact size.

The 10kg of genoise sponge took an hour-and-a-quarter to cook and was left to cool overnight before 1kg of orange jelly was placed on top.

The whole thing was then smeared in 5kg of delicious dark Belgian chocolate.

Gary said the hardest part was lining the huge baking tin with silicone paper and there was another problem finding a fridge big enough to store it in.

“In the end we turned one of our training kitchens into a big refrigerator by shutting the door and turning up the air conditioning.”

Gary’s next task will be trying to top the giant Jaffa next year. “Maybe we’ll do a Wagon Wheel or a pizza, “ he said. “At least now we’ve got the tin!”

Check out some other huge food below!

 

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