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May 27, 2024 3 min read



Make your own! Recreate the flavours of one of Australia's most nostalgic candy bars as a roll cake for your next footy party. Its sure to be a huge hit! 


• 100g (2/3 cup) Self-Raising Flour

• 2 tbsp Cocoa Powder

• 3 Eggs

• 100g (1/2 cup) Caster Sugar (plus 1 tbsp, extra)

• 5 Jumbo Marshmallows

• 200g Milk Chocolate, chopped (plus 200g extra, melted)

• 125ml (1/2 cup) Thickened Cream

• 30g butter (chopped)

• 125g pkt. Chocolate Cream Wafers


  1. Preheat oven to 200C/180C fan forced. Lightly grease a 25 x 30cm Swiss roll pan. Line with baking paper, allowing the paper to overhang the 2 long sides. 
  2. Sift together 100g (2/3 cup) self-raising flour and 2 tbsp cocoa powder in a bowl. Set aside. 
  3. Use electric beaters to beat the 3 eggs in a large bowl for 3 minutes or until thick and pale. Add the 100g (1/2 cup) caster sugar, plus 1 tbsp, extra, a little at a time, beating constantly, for 2 minutes or until the sugar has dissolved. Sift the flour mixture over the egg mixture and use a metal spoon to gently fold until just combined. Pour into prepared pan and smooth the surface. Bake for 9 minutes or until the surface is dry and cake springs back when lightly touched. 
  4. Lay a sheet of baking paper on a clean work surface with the short edge facing you. Sprinkle the extra sugar evenly over the paper. Run a knife along the 2 short ends of the pan to loosen the warm cake then tum onto the paper. Peel away the baking paper from the base of the cake. Lay the 5 jumbo marshmallows in a row along the short edge. Starting from edge with marshmallows, use the baking paper to roll up the warm cake, pulling paper away as you work. Wrap the rolled cake tightly in a clean tea towel and transfer, seam-side down, to a wire rack to cool. 
  5. Meanwhile, place the 200g milk chocolate, chopped, plus 200g extra, melted, 125ml (1/2 cup) thickened cream and 30g butter, chopped in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until melted and combined. Place in the fridge, stirring occasionally, for 1 hour or until slightly thickened. 
  6. Use clean electric beaters to beat the 125g pkt. chocolate cream wafers mixture until it reaches a spreadable consistency. Unwrap cake and transfer to a serving plate. Use a palette knife to spread the chocolate mixture all over cake. 
  7. Use a small sharp knife to carefully split the wafers in half lengthways to create 2 thinner wafers. Arrange the wafers lengthways over the rolled cake, pressing into chocolate mixture (trim the wafers, where necessary). Place in the fridge for 30 minutes or until set. 
  8. Place the extra melted chocolate in a bowl. Spoon chocolate on to the top of wafers and use a palette knife to spread evenly over the cake. Set aside at room temperature to set. Use a sharp knife to cut into slices to serve. 

              **Tip: why not add some actual Poly Waffle Bites into your Marshmallow layer to add some texture and a fun little surprise for your guests! Poly Waffle 125g bags ** 

              Copyright 2024 The Distributors. Published by them 24/5/2024.

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