Snozzcumber swiss roll

The BFG’s Snozzcumber Swiss Roll

Don’t worry, this tastes like a BFG (big, fabulous gateau) and not the vile vegetable in the book!

By , 29 July 2016
The BFG’s Snozzcumber Swiss Roll
  • Ready in: 50 mins
  • Serves: 12
  • Price: 44p per serving

To celebrate the Centenary of Roald Dahl's birth, we've created these stunning cakes – each one inspired by his much-loved books.

Follow the BFG into Giant Country with this Snozzcumber inspired Swiss roll. Perfect for little people and big giants alike!

Nutritional Info
Each 75g serving contains
  • Cals 284
    13%
  • Fat 12.8
    18%
  • Sat Fat 6.5
    33%
  • Sugar 30.0
    33%
  • Salt 0.15
    3%
of your reference intake.
Typical energy values per 100g: 1473kJ/352kcal.
Ingredients
  • 135g pack lime jelly
  • 11⁄2 x 400g tubs Chosen by you Vanilla Flavour Frosting
  • 1 tube Dr. Oetker Lime Green Gel Food Colour
  • 1 x Baker’s Selection Jumbo Strawberry Swiss Roll
  • 1tbsp pumpkin seeds
  • 50g pack blue Asda Mini Marti Mushrooms
Method
  • Cube the jelly and put in a a measuring jug. Pour over boiling water to 300ml. Let the jelly dissolve. Stir, pour onto a deep plate, cool for 10 mins, then chill in the fridge for 20 mins or until softly set.

  • Meanwhile, put the frosting into a large bowl. Mix in 2-3 drops of colour, until pale green. Spoon one third into another bowl and colour it a deeper shade of green.

  • Trim the ends of the Swiss roll into a cucumber shape. Put on a plate and cover with the pale frosting. Spoon stripes of the deeper green frosting along it, then smooth with a round-bladed knife.

  • Make peaks in the icing with the tip of a knife and add half the pumpkin seeds as spikes.

  • Spoon jelly around the cake. Scatter with the rest of the seeds and candy mushrooms.