Raspberry candy-cane cake
- 500ml double cream
- 4 x 120g bars Milkybar white chocolate bar, broken into pieces
- 10 medium eggs
- 230g caster sugar
- 220g plain flour
- 2 tsp baking powder
- 2 tsp vanilla extract
- 4 tsp boiling water
- 2 x 200g packs raspberries
- 4 tbsp Chambord liqueur
- About 60 candy canes
- Cake sparklers
- Cake ribbon, all to decorate
Put the cream in a heavy-bottomed pan and heat until boiling. Remove from the heat and add the white chocolate. Leave for 5 minutes, then stir until smooth. Leave to cool for 1 hour.
To make 2 Swiss roll sponges, pre-heat the oven to 200C/180C Fan/Gas 6. Oil two 37cm x 25cm Swiss roll tins and line with baking paper. Whisk the eggs and sugar for 5 minutes until pale and thick. Sift the flour and baking powder together - repeat 3 times. Add to the egg mixture with the vanilla and water. Fold together. Spoon into the tin and spread evenly. Cook for 18 minutes until golden and the sponge springs back when pressed lightly. Turn out the sponge onto clean baking paper. Peel off and discard the paper liner it was baked on. Roll up the sponge together with the new baking paper. Cool on a rack, then unroll. Discard the paper.
Whisk the white chocolate cream for 2-3 minutes, until it starts to thicken. Chill for 30 minutes. Whip again until glossy and fluffy but still spreadable.
Set aside half of the white chocolate cream. Spread the rest on the unrolled sponges. Crush the raspberries with the Chambord and spread over the cream on the sponges.
Cut each sponge in half lengthways. Roll up one half and stand on a plate, cut-side up. Wrap a second half around it, then repeat with the other halves. Spread the remaining chocolate cream over the top and sides of the cake.
Wrap loosely in clingfilm and chill until ready to serve. Remove the clingfilm, arrange candy canes around the side of the cake, then add a ribbon. Crush another candy cane and sprinkle on top. Top with cake sparklers. Remove the ribbon and sparklers to serve.