Candy Cane Roulade

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

heat the oven to 180oC

Step 2

Line a swiss roll tin with baking paper

Step 3

in a large mixing bowl, set over a pan of steaming water, beat the sugar and eggs for 5 minutes

Step 4

whisk off the heat for a further 5 minutes

Step 5

sift 1/2 the flour over the egg and sugar mixture and stir in

Step 6

sift over the remaining flour and stir in

Step 7

Mix 1 tsp hot water with the red food colouring and add it to the mixture along with the vanilla

Step 8

pour the mixture into the prepared cake tin and bake in the middle oven for 15 mins or until springy to touch

Step 9

while still warm, tip the baked swiss on the parchment paper

Step 10

carefully roll the swiss up and leave to cool

Step 11

whisk the cream, icing sugar and peppermint extract to soft peaks

Step 12

unroll the sponge and add on the icing

Step 13

roll up the sponge again

Step 14

lightly crush 1 candy cane in pestle and mortar

Step 15

sprinkle over the roulade and decorate with the other candy canes

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