Preheat the oven to 200ºC
Lightly grease a Swiss roll tin, and line with non-stick paper or baking parchment
Whisk the eggs and sugar using an electric mixer until the mixture is pale in colour, light and frothy.
Sieve the flour and cocoa powder into the bowl and carefully fold together, using a metal spoon in a figure of 8 motion until all the cocoa and flour are mixed into the egg mixture.
Pour into the prepared tin spread out into the corners.
Bake in the centre of the oven for eight to 10 minutes until pale golden and the sides are shrinking away from the edge of the tin.
Place a piece of baking paper that is bigger than the Swiss roll on the work surface.
Tip the cake on to the paper and remove the bottom lining piece of paper.
Trim the edges of the cake with a sharp knife and make a score mark 2.5cm in along the longer edge. Roll up (from the longer edge) using the paper, rolling with the paper inside.
Leave to cool
Melt the chocolate and cream in a bowl over a pan of simmering water until completely melted . Don’t let the bowl touch the water
Put into the fridge to cool and firm
Uncurl the Swiss roll and remove the paper.
Spread a third of the icing over the surface, then re-roll tightly
Cut a quarter of the cake off from one end on the diagonal.
Place the large piece of cake onto a cake board and angle the cut end to the side of the large cake to make a branch.
Melt the apricot jam in a pan on the hob
Brush the surface of the cake with the melted apricot jam.
Spoon the icing on the cake and use a fork to make it look like bark
Cover each end with icing and create a swirl to look like rings on a trunk
Decorate with figures and dust with icing sugar
If using shop bought Swiss roll .
Cut the sweet as roll as above
Cover with frosting and decorate
Ingredients
Directions
Preheat the oven to 200ºC
Lightly grease a Swiss roll tin, and line with non-stick paper or baking parchment
Whisk the eggs and sugar using an electric mixer until the mixture is pale in colour, light and frothy.
Sieve the flour and cocoa powder into the bowl and carefully fold together, using a metal spoon in a figure of 8 motion until all the cocoa and flour are mixed into the egg mixture.
Pour into the prepared tin spread out into the corners.
Bake in the centre of the oven for eight to 10 minutes until pale golden and the sides are shrinking away from the edge of the tin.
Place a piece of baking paper that is bigger than the Swiss roll on the work surface.
Tip the cake on to the paper and remove the bottom lining piece of paper.
Trim the edges of the cake with a sharp knife and make a score mark 2.5cm in along the longer edge. Roll up (from the longer edge) using the paper, rolling with the paper inside.
Leave to cool
Melt the chocolate and cream in a bowl over a pan of simmering water until completely melted . Don’t let the bowl touch the water
Put into the fridge to cool and firm
Uncurl the Swiss roll and remove the paper.
Spread a third of the icing over the surface, then re-roll tightly
Cut a quarter of the cake off from one end on the diagonal.
Place the large piece of cake onto a cake board and angle the cut end to the side of the large cake to make a branch.
Melt the apricot jam in a pan on the hob
Brush the surface of the cake with the melted apricot jam.
Spoon the icing on the cake and use a fork to make it look like bark
Cover each end with icing and create a swirl to look like rings on a trunk
Decorate with figures and dust with icing sugar
If using shop bought Swiss roll .
Cut the sweet as roll as above
Cover with frosting and decorate