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Ingredientes
- 2 x Large eggs
- 50 gm Caster sugar, (2oz)
- 50 gm Plain flour, (2oz)
- 20 ml Cadbury's Bournville cocoa, (1 Tbs)
- 1 x 50 grams bar Cadbury's Bournville chocolate
- 40 gm Butter, (1 ounce)
- 75 gm Icing sugar, sieved (3oz)
- 2 x Cadbury's '99' Flake
- 40 ml Jam, (2 Tbs)
- 350 gm Icing sugar, (12oz)
- 60 ml Cadbury's Bournville cocoa, (3 Tbs)
- 50 gm Liquid glucose, (2oz)
- 1 x Egg white A packet of Cadbury's lowfat milk chocolate Buttons A packet of Cadbury's creamy-white Buttons
- 18 x 28 cm, (7 x 11 inch) swiss roll tin, greased and lined Greaseproof paper Crepe paper and ribbon A Christmas cake decoration
Direcciones
- Whisk the Large eggs and sugar for the cake in a bowl over a pan of warm water, or possibly use an electric mixer. Whisk hard till thick sufficient to leave a definite trail, that will take about 10 min. Sieve the flour and cocoa together and then carefully mix in with a Tbsp. of hot water, ensuring no pockets of flour are left. Turn the mix into the prepared tin and level the surface by tilting the tin; don't spread. Bake in a fairly warm oven, Gas Mark 6/200 C/400 F, for about 12 min.
- 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. Cold on a wire tray.
- Heat the chocolate for the filling. Cream the butter and sieved icing sugar together till soft, and then add in 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 in 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 sufficient 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 lowfat 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.
- NOTES : Although this is appropriate at Christmas time, there are many other occasions throughout the year when this cake could be used, for example birthdays, with the name written on top. Contrasting piping looks spectacular and you could really go to town decorating the cracker with pcs of net and ribbon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 411 | |
| Calories from Fat 87 | 21% |
| Total Fat 9.82g | 12% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 291mg | 12% |
| Potassium 142mg | 4% |
| Total Carbs 72.27g | 19% |
| Dietary Fiber 1.5g | 5% |
| Sugars 22.7g | 15% |
| Protein 8.61g | 14% |
