Like the classic chocolate bar, but in giant roulade form! #BringBackTheClassics
- 200 g milk chocolate, chopped
Golden syrup roll
- 60 g unsalted butter, softened
- 260 g (¾ cup) golden syrup
- 110 g (¾ cup) plain flour
- 75 g (½ cup) self-raising flour
- ¾ tsp freshly grated nutmeg
- ¼ tsp ground cloves
- Pinch of salt
- 2 eggs, lightly beaten
- 1 tsp bicarbonate of soda
- 125 ml (½ cup) boiling water
- 110 g (½ cup) caster sugar, for dusting
- 330 g (1½ cups) caster sugar (see Note)
- 2 tbsp powdered gelatine
- 70 ml (⅔ cup) hot water
- 1 tsp vanilla extract
- 60 g unsalted butter, at room temperature
- 75 g (⅓ cup) caster sugar
- 60 ml (¼ cup) egg whites (about 3)
- 50 g (⅓ cup) plain flour
- Pinch of salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 60 mins
1. For the golden syrup roll, preheat the oven to 180˚C. Lightly grease a 26 cm x 32 cm Swiss roll tin and line the base and sides with baking paper.
2. Using electric beaters, beat the butter until creamy, then gradually add the golden syrup. Add the flours, spices and salt and stir until well combined. Stir in the beaten eggs. Add the bicarbonate of soda to the boiling water, then quickly stir into the batter until well combined.
3. Pour into the lined pan and bake for 15-18 minutes or until a toothpick withdraws clean. Cover a tea towel with a piece of baking paper and sprinkle with the caster sugar. Invert the cooked cake onto the sugar-dusted paper. Using the tea towel as a guide, carefully roll up the cake from one short side, rolling the paper inside the roll. Set aside to cool.
4. Meanwhile, for the marshmallow, lightly grease a 26 cm x 32 cm Swiss roll tin and line the base and sides with baking paper, leaving the sides overhanging. Place the sugar and 170 ml (⅔ cup) water in a small saucepan and stir over low heat until the sugar dissolves.
5. Combine the gelatine and hot water in a small bowl, then stir into the hot syrup and stir over low heat until the gelatine dissolves. Remove from the heat and set aside to cool.
6. When cool, transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed for 10 minutes or until very thick. Add the vanilla and beat to combine well, then spread the mixture into the lined pan and set aside for 1 hour.
7. Carefully unroll the cake and discard the paper. Pipe the marshmallow all over the roll, then carefully roll up again.
8. For the wafer, lightly grease a 26 cm x 32 cm Swiss roll pan. Using electric beaters, beat the butter and sugar until light and fluffy. Beat in the egg whites, then gradually mix in the flour and salt. Spread the batter into the lined tin and bake at 180˚C for 7-10 minutes or until slightly golden brown. While the wafer is still warm, gently wrap it around the marshmallow filled cake and stand until cool.
9. Melt the milk chocolate in a heatproof bowl place over a saucepan of simmering water until smooth. Drizzle the cooled Polly waffle roll with melted chocolate and serve in slices.
• If you don’t have time to make your marshmallows, you can use 280g of store-bought marshmallows, melted gently in the microwave or on the stove.
Lead illustration by Billie Justice Thomson.