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STEP 1
Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
STEP 2
Grease and line a 18 x 28cm (7 x 11") swiss roll tin with greaseproof paper. Whisk eggs and sugar together until light and creamy and a spoonful of mixture, when lifted with the whisk, leaves a trail.
STEP 3
Sift flour and Cinnamon together and gently fold into the whisked mixture. Carefully fold into the prepared tin. Cook for 15-20 minutes until well risen and firm to touch.
STEP 4
While still hot, turn the cake onto a sheet of greaseproof paper. Place another sheet of greaseproof paper over the cake and roll the cake up tightly.
STEP 5
Leave the cake rolled in the paper until completely cold.
STEP 6
Meanwhile to make the filling, cream butter, sifted icing sugar and cocoa powder together. Add milk and mix well. Carefully un-roll the cake and remove the paper. Spread a thin covering of the filling over the inside of the cake and re-roll.
STEP 7
Spread a very thin layer of filling onto the cake sides and pipe remaining filling to completely cover cake to form a log effect or simply spread all the remaining filling over the cake and fork over to form a pattern. Dust with icing sugar, decorate as desired with holly, robins etc and carefully transfer to a serving plate.
STEP 8
The cake with filling may be stored in an airtight container for up to 3 days or in a freezer for up to 2 months. Alternatively the cake and filling can be frozen separately.
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Coming Soon.
