Cadbury Chocolate Mini Rolls, 130G

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Turn one of the sponges so that you have a short end closest to you. Carefully roll up from the short end, rolling until you reach the middle. Turn the sponge through 180°, so that the other short end is closest to you, and roll up again, so that the two rolled ends meet in the middle, like a scroll. Cut down the middle to create two rolls. Repeat with the second sponge to give 4 rolls altogether. When the plant is in operation it makes more than 20 Mini Rolls a second - totalling 1,350 Mini Rolls a minute The plant was originally built by Cadbury’s and today, under Premier Foods, it still makes only Cadbury cakes.

Chocolate peppermint mini rolls recipe | BBC Good Food

take a large metal spoon and fold a spoonful of the whites into the yolks bowl, stir to loosen the mixture use a hand mixer to beat the egg yolks with half of the sugar until soft and pale yellow, stir the chocolate mixture into the egg yolksTurn out the cooled cakes onto the 2 sheets of baking paper. Peel off the top layer of baking paper. Turn the cakes so that the short end is facing you. Score a line 4cm in from one short end of each cake. Spread the peppermint cream over the top and towards the edges. The figures are astonishing. General manager Jay McDermott and operations manager Glen Annison told the ECHO:

Jürgen’s Schwarzwald Mini Rolls - The Great British Bake Off

Start the cherry filling. Tip the dried sour cherries into a small saucepan with 100ml of water and place them over a high heat. Bring to the boil, then reduce the heat and simmer for 30 minutes to rehydrate the cherries. bake for the minimum amount of time, don’t over bake or your cakes will be hard, crispy, and fragile Every year the plant makes some 600 million cakes - also including Halloween, Christmas and Easter specials Trim the edges of the sponges to neaten and set aside one-quarter of the cream filling. Using a palette knife, spread the remaining three-quarters of the filling equally over each sponge, leaving a gap in the middle across the narrow measure. Spoon the cherry filling evenly across the short width of each sponge.

Make the filling. Beat the butter in a bowl with a wooden spoon, until soft, then gradually beat in the icing sugar. Add the peppermint essence and continue beating until white, soft and fluffy. Take 1 sponge and, starting from the short edge closest to you (the one with the scored line), roll up the cake, stopping in the middle. Repeat from the edge farthest away, until both rolls meet in the middle. Cut down the centre between the rolls. The Premier Foods factory in Moreton calls itself the “Home of the Mini Roll” - but at this time of year it’s at its busiest making all kinds of cakes for Easter.