Here’s a delicious recipe to share with family and friends this festive season.  So delicious, we can’t help but wander why we don’t have this all year round! This recipe will be: 30 mins preparation time, and 20 mins cooking time, and will cut into 16 slices.

You will need:

30 cm X 35 cm Swiss roll tin
Grease Proof Paper.
Butter (to grease the tin)
100g Self Raising Flour
5 Eggs
140g Brown Sugar
2 tbsp Water
25g Coco Powder
Caster sugar for dusting

For the frosting and the filling you will need:

9 fl oz Double Cream
450g Good Quality Chocolate ( Min 30 % Coco solid )
Icing Sugar to Dust

1. Heat the oven to 190C/fan 170C/gas mark 5.  Prepare your swiss roll tins by greasing and lining the base and sides with grease proof paper.

2. Separate the eggs, putting them into two mixing bowls.Place yolks in one ,
whites in another.

3. To the yolks, add 2 tsp’s  water and the sugar .Beat the mixture, on a medium speed,
for approximately 6  minutes. Sift the flour and cocoa powder into this mix and
fold them lightly, with a spatula, until fully incorporated.

4. With a clean whisk beat the eggs whites until they are stiff. Now lightly fold the
stiff egg whites into the egg yolk mixture , adding a small amount at a time.

5. Pour the mixture into your prepared swiss roll tin.  Bake for approx. 12

6. On a large sheet of grease proof paper , sprinkle a small amount of  caster sugar.Turn your cooked sponge out onto the sugared grease proof paper       and peel off the grease proof paper that was used to line the tin.

7, Leave until completely cool.You may need to tidy the cake up by trimming the sides with sharp knife.

8. Score along one of the long edges of the cake with the knife, and in a rolling motion, using the grease proof paper to help, roll up from the long edge
rolling the paper inside the cake.

9. Now make  the frosting by gently heating the cream in a sauce pan until it starts to boil . Once at the boil , remove from the heat, and break in  the chocolate.  Let the heat of the cream naturally melt the chocolate.  Stir until  fully melted and smooth, away from the heat , and leave to cool. Once it has  cooled down, refrigerate this mix until it is spreadable.

10. Unroll the swiss roll,remove the grease proof, and with a palette knife spread the filling, leaving a gap at the edges of about 2cm. Now roll the cake back up, and present on a covered cake board.

11. With a palette knife, cover the log with the remaining frosting , and use a fork to leave a bark style pattern.  Dust with icing sugar, and adorn with sugar craft holly and berries if desired.

Have a fabulous Christmas from us all at The Buttercream & Bows Cake Decorating Academy