-FOR THE CAKE-
2 Eggs
50 g Caster sugar; (2oz)
50 g Plain flour; (2oz)
20 ml Cadbury’s Bournville cocoa;
-(1 Tbs)
-FOR THE FILLING-
1 50 grams bar Cadbury’s
-Bournville chocolate
40 g Butter; (1 oz)
75 g Icing sugar; sieved (3oz)
2 Cadbury’s ’99’ Flake
40 ml Jam; (2 Tbs)
———————FOR THE FONDANT AND DECORATI———————
350 g Icing sugar; (12oz)
60 ml Cadbury’s Bournville cocoa;
-(3 Tbs)
50 g Liquid glucose; (2oz)
1 Egg white
A packet of Cadbury’s milk
-chocolate
; Buttons
A packet of Cadbury’s
-creamy-white
; Buttons
ALSO, YOU WILL REQUIRE
18 28 cm; (7 x 11 inch) swiss
; roll tin, greased
; and lined
Greaseproof paper
Crepe paper and ribbon
A Christmas cake decoration
Whisk the eggs and sugar for the cake in a bowl over a pan of hot
water, or use an electric mixer. Whisk hard until thick enough to
leave a definite trail, which will take about 10 minutes. Sieve the
flour and cocoa together and then carefully fold in with a tablespoon
of warm water, ensuring no pockets of flour are left. Turn the
mixture into the prepared tin and level the surface by tilting the
tin; do not spread. Bake in a fairly hot oven, Gas Mark 6/200 C/400
F, for about 12 minutes.
Dust a large sheet of greaseproof paper with caster sugar. Turn the
swiss roll on to this and carefully peel off the lining paper. Trim
the cake edges and then roll up with the paper inside. Cool on a wire
tray.
Melt the chocolate for the filling. Cream the butter and sieved icing
sugar together until soft, and then add the cooled melted chocolate.
Carefully unroll the swiss roll and then spread it with chocolate
icing. Lay the Flake’s end-to-end across the short side, allowing
them to protrude at the edges, and then roll up tightly. Brush the
cake with warmed jam.
Sieve the icing sugar and cocoa for the fondant into a bowl and make
a well in the centre. Add the liquid glucose and egg white, working
it with a wooden spoon to bind the fondant together. Dust the surface
with sifted cocoa, and then roll the fondant into an oblong large
enough to cover the swiss roll, pressing it into place. Neaten the
ends but keep the Flake protruding. Rub the Buttons between your
fingers to make them shine and then stick them on at either end,
alternating the white and milk chocolate Buttons. Use jam if
necessary to secure them.
Make a cracker frill for each end with the crepe paper and tie
securely round the Flake. Complete with a Christmas decoration in the
centre of the cake. Lift onto a cake board.
Yields
6 servings