Maxi-Roll
About this build
A large sponge is filled with strawberry jam and marshmallow-vanilla cream, rolled and coated in milk chocolate to recreate a giant Mini Roll.
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Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
Ingredients 1200g Milk Chocolate 568ml Fresh Double Cream 400g White Marshmallows 255g Castor Sugar 227ml Strawberry Jam (seedless) 170g Plain Flour 6 Eggs 1 tsp Vanilla Essence Clingfilm Greaseproof Paper Tins aplenty
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Melt 300g of chocolate over a pan of boiling water. Once cooled pour onto a baking tin and place in the freezer for 10mins. This will form the base later on.
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Maxi-Roll: the archived recipe
Condensed from the original account by Joel, Jen, Amy and Ed, published 2006-04-24. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- 1200g milk chocolate
- 568ml fresh double cream
- 400g white marshmallows
- 255g castor sugar
- 227ml seedless strawberry jam
- 170g plain flour
- 6 eggs
- 1 tsp vanilla essence
- Clingfilm, greaseproof paper and plenty of tins
Every ingredient is measured in the account; the oven figure is written as 190OC and kept as written. The calorie figure of at least 13,270 per roll is the makers’ own.
Method recorded
- Preheat the oven to 190OC, as written in the account, grease a tin and line it with greaseproof paper. Cream the sugar and eggs until fluffy and sift in the flour; mix until smooth and pour into the tin.
- Cook for 15-20mins, remove from the oven and cool.
- Melt 300g of the chocolate over a pan of boiling water; once cooled, pour it onto a baking tin and freeze for 10mins. This will be the base.
- Melt the marshmallows over a gentle heat, stirring continuously so they do not burn. Whip the cream in a separate bowl, add the vanilla essence, fold into the melted marshmallow and refrigerate.
- Transfer the sponge onto a sheet of clingfilm, spoon over a layer of jam and add the cooled marshmallow mix, then roll it up carefully.
- Melt the remaining chocolate and cool it in the fridge.
- Press the first, cooled chocolate batch onto the rolled sponge to form the base, flip the roll and coat the rest, including the sides, with the second batch.
- Freeze for 10 mins to firm up and, if needed, add another layer of chocolate.
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The original account
It’s Friday night and what better way to spend that night than creating your own Maxi Roll (That’s right, not a Cadburys Mini Roll but its obese cousin – the Maxi Roll).
Be prepared to sweat calories after eating this…
Ingredients
1200g Milk Chocolate
568ml Fresh Double Cream
400g White Marshmallows
255g Castor Sugar
227ml Strawberry Jam (seedless)
170g Plain Flour
6 Eggs
1 tsp Vanilla Essence
Clingfilm
Greaseproof Paper
Tins aplenty
Step One – Make the spongy goodness
Preheat oven to 190OC, grease tin and add greaseproof paper. Cream the sugar and eggs until fluffy and sift the flour into the mixture.
Mix until lovely and smooth and pour into the tin. Check out the smoothness of the mixture. Digital.
Cook for 15-20mins, remove from the oven and cool.
Step Two – Melt the first chocolate batch
Melt 300g of chocolate over a pan of boiling water. Once cooled pour onto a baking tin and place in the freezer for 10mins. This will form the base later on.
Step Three – Make vanilla flavoured filling
Melt the marshmallows over a gentle heat and stir continuously to avoid burning. Whip the cream in a separate bowl, add vanilla essence and add to the melted marshmallow mix and place into the fridge. The filling was a mystery but we’re sure that we have stumbled across Cadbury’s secret recipe for the “vanilla flavoured filling”.
Step Four – Construct
Transfer the sponge onto a sheet of clingfilm. Spoon over a layer of jam and add the cooled marshmallow mix.
Start to roll. Very tricky but keep your patience and roll with all the skill you can muster.
Step Five – Melt the second chocolate batch
Melt the remaining chocolate and cool it in the fridge. At this stage – get involved and have a good dip!!
Step Six – Smother
Add the first batch of the cooled chocolate to the rolled sponge to create the base. Flip the whole thing over and coat the rest of the roll in the second batch of melted chocolate, remembering to cover the sides.
Step Seven – Patience
Put in the freezer for 10 mins to cool off and, if necessary, remove and add another layer of chocolate.
Step Eight – Hell Yeah!
Eat and enjoy!
MAXI and Mini rolls
The all important cross sections
Look – a family of mini rolls!
See how they play with their Maxi roll friend! It’s a family frenzy!!
Mmm – Lovely…
Mr Kipling, if your reading this – give us a call on 0800-ILIKECAKE. We make exceedingly good confectionary items don’t you know!
WARNING: Each Maxi Roll contains at least 13,270 calories!!!!!!!!
