Ingredients -
(Cake):
3 medium eggs
90g granulated sugar
80g plain flour
2 tbsp cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
A pinch of salt
(Filling):
200g raspberry jam
(Buttercream): 110 g room temperature butter 220g icing sugar
50g milkybar chocolate, melted 1 tsp vanilla extract 4 tbsp milk A pinch of salt
(Decoration):
Handful of raspberries and Milkybar eggs
Equipment needed -
Swiss roll tray (I use this one: https://amzn.to/3pX4gBD)
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Directions -
Preheat the oven to 180 degrees fan and grease your Swiss roll tin.
Using an electric mixer whisk the eggs and sugar together for about 8-10 mins. It should be thick and creamy.
In a separate bowl whisk the flour, salt and baking powder together. Sift this onto the egg mixture and add the vanilla. Fold in gently and then pour into the Swiss roll tin.
Use the back of a spoon to spread out the cake batter. Bake in the centre of the oven for 10-12 minutes.
Once the cake has baked, place it on the side. Gently and tightly roll the cake up from its longest edge and leave to cool. It’s easier to do this whilst the cake is still hot to prevent cracking later on.
Once the cake has cooled down, unroll it and spread the raspberry jam over it using the back of a spoon.
Roll the cake back into a log and place seam side down on a tray. Set in the fridge whilst you make your buttercream.
To make the buttercream, beat together the butter, icing sugar, vanilla, milk, melted chocolate and salt until smooth.
When you want to serve your cake, trim the ends and decorate with the buttercream, raspberries and Milkybar eggs.
Serve and enjoy!
