CUPCAKE JEMMA RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4. For the sponge, line a 25cm x 30cm baking tray with greaseproof paper.
  2. Separate the eggs. In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light.
  3. Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon so you keep in as much air as possible.
  4. Spoon the mixture into the lined tray, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
  5. Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and evenly sprinkle over the caster sugar from a height.
  6. While it’s still hot and flexible, turn the sponge out on to the paper. Peel off and discard the baked piece of greaseproof.
  7. With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Leave to cool.
  8. For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
  9. To assemble, unroll the sponge so it’s flat, removing the paper. Spread all over with the chestnut purée, followed by the cream, then smash and sprinkle over the Crunchie bar or honeycomb.
  10. Re-roll and pop into the fridge. Meanwhile, make your buttercream.
  11. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool.
  12. Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the icing sugar and cool melted chocolate.
  13. Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place.
  14. Evenly cover the whole log with buttercream, then use a fork to decorate it. Dust with extra icing sugar and a pinch of sea salt, shaved chocolate, sprinkles, plastic Bambi figures, whatever you like – go to town!

Steps:

• 1. Preheat the oven to 180ºC/gas 4. Line a 26cm x 37cm swiss roll tin with baking paper, making sure it is higher than sides.
  2. Blitz the walnuts in a food processor until finely ground, then add the baking powder and a pinch of sea salt.
  3. Separate the eggs. Use an electric beater to whisk the egg whites to firm peaks. Gradually beat in half the sugar, till glossy.
  4. In another bowl, whisk the egg yolks with the remaining sugar until pale and thick. Gently fold in the walnut mixture, flour and cocoa. Using a large metal spoon, fold the egg white mixture into the nut mixture, a little at a time. Spoon into the tin and bake for 25 minutes, until an inserted skewer comes out clean and the sponge is springy.
  5. While still warm, lay a sheet of baking paper over the sponge and flip it out of the tin. Peel off the tin lining and leave to cool for 5 to 10 minutes. Drizzle the cake with the marsala and roll from the longest edge, the paper inside. Cover with a damp cloth. Melt the chocolate in a bowl set over a pan of simmering water. Put the icing sugar in a food processor with the butter and blitz to cream. Add the slightly cooled chocolate and pulse till smooth. Place in a bowl and chill in the fridge for 30 minutes. Whisk the cream until just starting to peak and then gently stir in the chestnut purée. When the sponge is cool, unroll and spread with the cream, leave a 2cm border around the edge. Re-roll the cake, without the paper but using it as a guide.
  6. Spread the chocolate icing on top. Make wood-effect with a fork, then dust with icing sugar.