Pimp That Snack

Maxi-Roll

by Joel, Jen, Amy and Ed 10 photos Rated 85% 319 votes when voting closed

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

Ingredients gathered: double cream, jars of jam, caster sugar, marshmallows and packs of Cadbury Mini Rolls

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.

Pale sponge batter poured from a bowl into a parchment-lined rectangular baking tray

Cook for 15-20mins, remove from the oven and cool.

The parchment-lined tray of sponge going into the oven, oven glove at the side

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”.

White marshmallows tipped into a large saucepan, an open bag of pink ones alongside

Step Four – Construct

Transfer the sponge onto a sheet of clingfilm. Spoon over a layer of jam and add the cooled marshmallow mix.

The baked sponge slab spread with red jam and a thick layer of marshmallow cream

Start to roll. Very tricky but keep your patience and roll with all the skill you can muster.

Hands wrapping the rolled sponge log in clingfilm, jam and cream spiral visible at the end

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.

Melted chocolate poured over the rolled sponge log sitting on a baking tray

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 chocolate-coated giant roll on a board beside a standard Cadbury Mini Roll for scale

The all important cross sections

The giant roll cut open showing sponge, jam and cream spirals, halved mini roll beside it

Look – a family of mini rolls!
See how they play with their Maxi roll friend! It’s a family frenzy!!

Both cut halves of the giant roll with sliced normal mini rolls stacked on top

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!!!!!!!!

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