If you want to have fun in the kitchen while preparing new year's eve check out this recipe from Pippa Middleton's book "Celebrate"... yummy
- 4 eggs
-125g caster sugar
-80g self-raising flour
-2 tbsp cocoa powder
-200ml double cream
-1 tsp vanilla extract
-8 tbsp cherry liqueur (optional)
For the icing:
-120g unsalted butter
-160g icing sugar
-100g cocoa powder
-4 tbsp whole milk (if needed)
Before you start:
-33cm / 23cm Swiss roll tin
Preheat the oven to 190 c or 375 f or gas 5.
- Grease & line a 33cm/ 23cm Swiss roll tin.
-Separate 4 eggs
-Beat the egg whites with an electric whisk until stiff, then gradually add 50g caster sugar while whisking continuously.
-In a separate bowl, beat the egg yolks with 75g caster sugar, add 80g self-raising flour & 2 tbsp cocoa powder, then fold in the egg whites.
-Pour the sponge mixture into the tin & use a spatula to spread the mixture evenly, then bake for about 10mins, until the top is springy.
-Remove from the oven, place a damp tea towel over the top of the tray & set aside to cool.
-Whip 200ml double cream to stiff peaks, then add 1 tbsp of vanilla extract.
-Remove the cooled sponge from the tin & turn it upside down on a plate.
-Soak the sponge with 8 tbsp of cherry liqueur (optional) then turn it back over on to the baking parchment & spread the whipped cream on top. If not using the liqueur, simply spread the cream all over the sponge.
-Holding the baking parchment with the longer side towards you, tightly roll the sponge up.
-To make the icing, beat 120g softened, unsalted butter until smooth & then gradually beat in 160g icing sugar & 100g cocoa powder.
-If wanted, add another splash of cherry liqueur & mix well.
-If the icing needs thinning, gradually add 4tbsp whole milk, then spread it over the cake with a palette knife, making markings to resemble bark.
-Sift icing sugar over the cake, then decorate with chocolate shavings & cake decorations.