Inspired to try your hand at baking after watching the most recent episode of Great British Bake Off? We’re not surprised, after all since the show started annual baking sales have risen from £523 million to £1.7 billion, proving that as a nation we really do go weak at the knees for a fluffy sponge. To help you get in the spirit we’ll be covering the Technical Bakes the judges ask for each week, so you can try your hand at the contestants’ challenges. So, is it as difficult as it looks?
Chocolate Mini Rolls Method:
Heat the oven to 160C (180C for a fan oven). Grease two 30x20cm Swiss roll tins with butter and line the bases with greaseproof paper.
Mix together the cocoa powder, melted butter, vanilla and boiling water and set aside.
Whisk 100g of sugar with the egg yolks until they’re fluffy and thick. Combine with the chocolate mixture.
In a different bowl combine the egg whites with the remaining 50g of sugar until the sugar has dissolved and it forms soft peaks. Beat a third of this mixture into the chocolate mixture until loose, then fold in the remainder.
Divide the mix between the two tins and bake for 12-18 minutes. Remove from the oven, leave on cooling racks with a damp tea towel as a cover until completely cool.
For the filling beat the butter until soft, gradually adding the icing sugar. Add the peppermint essence and beat until soft and fluffy.
Once cool, remove the cakes from their tins and turn the sponges so the short end faces you. Score a line 4cm in on both short ends of the cakes then spread the peppermint mix over both sponges. Roll each sponge up until you reach halfway, making sure to keep a tight roll.
Repeat the same process from the other short end of the sponge then cut down the centre between both rolls. You should have four rolls. Trim the ends and cut each roll into three before placing in the fridge to chill for 15 minutes.
Now, melt the plain and milk chocolate together and set a cooling rack over a baking tray to rest your rolls on once you’ve covered them in the melted chocolate. You can do this by dipping them in the mix or pouring it over. Leave to set.
Finally, melt the white chocolate and pour it into a piping bag (or you can use a sandwich bag with the end cut off). Pipe this over the mini rolls in stripes and leave to set.
Now you can take the apron off, brew yourself a cup of tea and sit down with one of your well-earned treats. Enjoy!
