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chocolate easter log

Chocolate Easter Log

Prep

1hr

Bake

8-10 mins

Serves

8

Difficulty

Medium
chocolate easter log

About

Celebrate Easter with this yummy cake!

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 200°C, Fan oven 180°C, Gas Mark 6. Grease a 30x23cm Swiss roll tin with butter. Line with non-stick baking paper.

Step 2

Melt the remaining butter, then set it aside to cool. Sift the flour, salt and cocoa powder together. Break the eggs into a separate large mixing bowl and whisk in the sugar using a hand-held electric mixer at the highest setting until very light and mousse-like. This will take 4-5 minutes to reach the right volume.

Step 3

Fold in the flour mixture gently, using a large metal spoon. Next, fold in the cooled melted butter. Tip the mixture into the prepared tin and level the surface. (Do this quickly). Bake for 8-10 minutes, until the top springs back when touched lightly.

Step 4

Put a large sheet of non-stick baking paper onto a work surface and turn the cooked cake onto it, while hot, so that it is upside down. Carefully peel off the lining paper. Roll up the cake from the short end with the baking paper (so that the paper is inside). Cool completely.

Step 5

For the icing, whisk the butter and icing sugar together until light and creamy. Halve the mixture and whisk the cocoa powder into one half and the vanilla extract into the rest. Unroll the cake, spread with the vanilla icing and roll up carefully. Place on a serving plate and cover with the chocolate icing.

Step 6

Spread the melted dark and white chocolate evenly over two chopping boards. Chill, then make chocolate curls with a large knife, pushing the knife away from you at an angle. Arrange on the cake with the chocolate eggs and sprinkle a little cocoa powder on top.

Ingredients – 6 items

Serving

1

For the Sponge

Butter

Butter

plus a little extra for greasing

30g
Flour

Plain flour

65g
Salt-table

Pinch of salt

Cocoa-powder

Cocoa powder

15g
Eggs

Large eggs

3
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

75g

For the Icing

Butter

Butter

at room temperature

400g
Fairtrade Cane Icing Sugar

Tate & Lyle Pure Cane Icing Sugar

400g
Cocoa-powder

Cocoa powder

2tbsp
Vanilla

Vanilla extract

2tsp
Chocolate

Dark chocolate

melted

100g

White chocolate

melted

100g
Mini eggs

Mini chocolate eggs

Cocoa-powder

Cocoa powder

a little for sprinkling

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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