Chocolate swiss roll

This week I made chocolate swiss roll. This is not the first time I’ve made swiss roll. I tried to make it a couple of weeks ago but I think I over cooked the sponge as when I came to roll it, it crumbled all over the place.

This week was much better.

I used Merry Berrys recipe which does not contain any flour, and  I think it makes the  cake a lot lighter.

The key ingredients were eggs, coco power, baking powder, chocolate and sugar.

To help make the cake as light as it was I needed to separate the egg whites and whisk them until they formed peaks.  This is then folded into a melted chocolate and egg yolk mix, which forms a kind of mousse.

I then baked it and whilst waiting for it to cook I whisked up the cream for the centre of the swiss roll.

Once the sponge was cooked I let it cool this is to help it stay in shape when rolling it out.

When the sponge had cooled i laid it on a sheet of baking paper covered with icing sugar, this so that when IIMG_3299 finished rolling the swiss roll it would have icing sugar on the outside.

Before rolling I spread  the cream over the sponge and I then started to roll the sponge with the help of the baking paper.

This was a fun bake especially after making such a flop of the first attempt.




Saturday was Abergavenny food festival where there are many lovely stalls selling lots of lovely food.  As my Mam has a shop in Abergavenny I asked her if I was allowed a stall outside her shop selling some of my bakes.

Mam said yes and I decided to have a Brownie stall.

I then had to figure out what type of Brownies I would bake and also make sure that I would have enough to sell.  I also had to think about keeping them fresh which meant i could not cook them too soon before the food fest.

I started baking last Tuesday and made four batches every night after school (I managed to drop one batch that had to be thrown away).  On Friday I didnt feel very well so I couldnt make anything.  There was a chance I wouldn’t be well enough to sell all my brownies, which would have meant all my work would have gone to waste.

Mam said she would get everything ready for Saturday so that if I was well enough I would at least be ready to sell all my baking.

On Saturday I felt a lot better and ready to sell my bake.

On my stall I had four diffrent types of brownies which were:

Chcolate orange



Triple chocolate chip

We went into work early and by 10 o,clock my stall was ready and I was all set up to sell.  I didnt stop until about 3 o,clock when I had nine brownies left.  I was so tired and just wanted to pack up but then a lady came and bought eight brownies and saw the the last brownie on the tray and asked if that was the last one.  I said yes so she bought it.

Choclate orange was the best seller followed by triple chocolate chip

Although I was tired it was a great experience I had lots of lovely comments and I would love to do it all again

IMG_3260 IMG_3262 IMG_3264


Earl Grey Creme Brûlée

This week i made creme brûlée infused with earl grey tea. 

I have never infused anything before so this was very different for me.  I enjoyed infusing and it made me think about different flavours that i could try infusing with such as rose.

To make the creme brûlée you put the Earl Grey tea leaves in the milk and cream and leave it overnight.  Then you pour the mixture into a muslin so that the tea leaves are left behind.  The mixture is then heated up and poured over egg yolks and sugar and mixed together.  

Pour the mixture into ramekins and place them into a baking tray full of hot water.  Cook them in the oven until the middles wobbly like jelly.  Then put them in the fridge for four hours until the mixture has set.

Finally sprinkle sugar on top of the creme brûlée and crystalise the sugar with a blow torch until it has turned golden.  Put the puddings back in the fridge to let the sugar on top go hard.

Then enjoy!