Now your whole family can enjoy this delicious traditional Christmas treat made from ‘7 Star’ Cake Flour.
Ingredients
For the cake:
- 3 eggs
- 85g golden caster sugar
- 85g ‘7 Star’ Cake Flour
- 2 table spoons cocoa powder
- ½ table spoons baking powder
For the icing:
- 50g butter
- 140g dark chocolate
- 1 table spoon of golden syrup
- 284ml cream
- 200g icing sugar, sifted
- Icing sugar to decorate
Method
- Heat oven to 200C/fan. Grease and line a 23cm x 32cm swiss roll tin with baking parchment. Beat the eggs and sugar with an electric whisk for 8 minutes until thick.
- Mix the ‘7 Star’ Cake Flour, cocoa and baking powder and sift into the egg mixture. Fold in very carefully, and pour into the tin. Spread the mixture evenly into the corners and bake for 10 minutes.
- Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
- To make the icing, melt the butter and chocolate together in a bowl over hot water. Lift from the heat and stir in the syrup and cream. Beat in the icing sugar until smooth. Whisk the remaining cream until it holds its shape. Unravel the cake, spread the cream over the top and carefully roll into a log form.
- Cut a thick diagonal slice from one end and place the rest on to a plate, and then arrange the slice on the side with the diagonal cut against the cake to make a branch.
- Spread the icing over the log and use a fork to give the effect of a tree bark, scatter with icing sugar to decorate.
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