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Ingredients
Amount
Name of Ingredients
Working Properties
medium eggs
100g
caster sugar
45g
plain flour
stabilises (bulk)
35g
cocoa powder
45g
200 ml
double cream
thickens; flavours
1teaspoon
(tsp)
vanilla extract
flavours
20g
caster sugar
aerates; sweetens
75g
cherries in Kirsch
flavours; colours
chestnut pure
flavours
340 ml
double cream
thickens; flavours
Equipment List
23cm x 38cm shallow Swiss
roll tin or baking tray
Baking parchment
Scales
Small, medium and large
mixing bowls
Electric whisk
Sieve
Tablespoon/teaspoon
Large metal spoon
Wooden spoon
2 small pans
Wire rack
Skewer
Spatula
Sharp knife
Flat serving plate
Fork
Foil
250g
plain chocolate
Decoration:
Holly leaves. Christmas decorations. Icing sugar for dusting.
Method:
Safety Checks
Assess
Time
Process
Quality Checks
10 mins
15 mins
10 mins
care when
stirring and
pouring.
Use oven gloves.
20 mins
present.
Do not over-mix.
Keep mixture aerated.
When pouring cake mixture
into tin, do it from a low height
so as to not lose air.
The cake is ready when it
springs back when gently
touched and a skewer inserted
into the centre of the cake
comes out dry.
Safety Checks
Assess
Time
10 mins
10 mins
20 mins
Process
5. To make the filling:
Pour 200ml double cream into a mixing
bowl. Add a teaspoon of vanilla extract.
Using an electric whisk, whip until stiff.
Gently fold in the caster sugar and
chopped cherries.
Quality Checks
pouring.
Safety Checks
Assess
Time
15 mins
Process
Ensure no lumps.
Quality Checks