Cadbury Chocolate Mini Rolls, 130G

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Make the filling. Beat the butter in a bowl with a wooden spoon, until soft, then gradually beat in the icing sugar. Add the peppermint essence and continue beating until white, soft and fluffy.

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pop them in the freezer before you cover with chocolate it will really help the rolls hold their shape sift the cocoa powder into a mixing bowl, cut up the soft butter into the bowl, and add a pinch of salt Divide the mixture equally between the prepared Swiss roll tins and bake for 5–7 minutes, until springy to the touch. Remove from the oven and leave to cool in the tins for 5 minutes. bake for the minimum amount of time, don’t over bake or your cakes will be hard, crispy, and fragiletake a large metal spoon and fold a spoonful of the whites into the yolks bowl, stir to loosen the mixture starting from the short of one cake roll up the cake to the middle of then roll the other short side in use room temperature butter cut in small pieces to help it mix with the boiling water and cocoa powder

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Divide the mixture between the 2 lined tins and level out. Bake for 12–18 minutes, until cooked through and springy. to fold use a metal spoon, swirl around the bowl once, cut down through the middle, turn the bowl 1/4 of the way around, repeat, and keep on until no more white remains Beat one third of the meringue mixture into the chocolate mixture to loosen. Using a large metal spoon, fold the remaining egg whites through the mixture until fully combined. Turn out the cooled cakes onto the 2 sheets of baking paper. Peel off the top layer of baking paper. Turn the cakes so that the short end is facing you. Score a line 4cm in from one short end of each cake. Spread the peppermint cream over the top and towards the edges.

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In a separate bowl, whisk the egg whites to stiff peaks. Add the remaining 50g of caster sugar and whisk until the sugar has dissolved. Take 1 sponge and, starting from the short edge closest to you (the one with the scored line), roll up the cake, stopping in the middle. Repeat from the edge farthest away, until both rolls meet in the middle. Cut down the centre between the rolls. The Premier Foods factory in Moreton calls itself the “Home of the Mini Roll” - but at this time of year it’s at its busiest making all kinds of cakes for Easter. Add the kirsch, cornflour and sugar to the sour cherries in the pan and simmer for 5 minutes, until jammy and glossy. Set aside.Start the cherry filling. Tip the dried sour cherries into a small saucepan with 100ml of water and place them over a high heat. Bring to the boil, then reduce the heat and simmer for 30 minutes to rehydrate the cherries. Chocolate (33%) (Sugar, Cocoa Butter*, Cocoa Mass*, Skimmed 𝐌𝐢𝐥𝐤 Powder, 𝐌𝐢𝐥𝐤 Fat, Shea Fat, Palm Oil, Sal Fat, Emulsifiers: Lecithins (𝐒𝐨𝐲𝐚), Polyglycerol Polyricinoleate; Flavouring), Vanilla Flavour Filling (27%) (Sugar, Glucose Syrup, Palm Oil, Water, Palm Kernel Oil, Rapeseed Oil, Dextrose, Palm Stearin, Tapioca Starch, Humectant: Glycerol; Maize Starch, Emulsifier: Mono- And Diglycerides Of Fatty Acids; Flavouring, Preservative: Potassium Sorbate), 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sugar, Pasteurised 𝐄𝐠𝐠, Glucose Syrup, 𝐒𝐨𝐲𝐚 Flour, Fat Reduced Cocoa Powder*, Humectant: Glycerol; Whey Powder (𝐌𝐢𝐥𝐤), Palm Oil, Potato Starch, Raising Agents: Diphosphates, Sodium Carbonates; Emulsifiers: Mono- And Diglycerides Of Fatty Acids, Polyglycerol Esters Of Fatty Acids; Preservative: Potassium Sorbate; Lecithins (𝐒𝐨𝐲𝐚); Flavouring. *Rainforest Alliance Certified. Find Out More At Ra.Org. use a hand mixer to beat the egg yolks with half of the sugar until soft and pale yellow, stir the chocolate mixture into the egg yolks