Brighton rock cake recipe

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Brighton Rock cake is a fun way to use a traditional seaside sweetie. This cake adds a pop of colour and a welcome crunch to a classic swiss roll.

  • healthy
Serves12
SkillEasy
Preparation Time35 mins
Cooking Time10 mins
Total Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories272 Kcal14%
Fat15 g21%
Saturated Fat9 g45%

Brighton Rock cake is a fun way to use a traditional seaside sweetie. This Brighton Rock cake adds a pop of colour and a welcome crunch to a classic swiss roll. This summer cake is perfect for parties, picnics, or enjoying after a summer Sunday lunch.

Ingredients

  • 90g golden caster sugar, plus 2tbsp for dusting
  • 3 large eggs
  • 90g plain flour
  • 1tsp vanilla extract
  • pink paste food colouring

For the filling

  • 5tbsp low-sugar raspberry jam
  • 300ml double cream
  • 1tbsp caster sugar
  • 1tsp vanilla extract
  • 200g fresh raspberries
  • 1 stick of rock

You will need

  • Piping bag fitted with a plain tube 20 x 30cm
  • Swiss roll tin, oiled and lined with baking parchment

WEIGHT CONVERTER

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Method

  1. Heat the oven to 200°C. Put the sugar and eggs in a large bowl. Whisk with an electric hand whisk until pale and thick enough for the mixture to leave a trail when the whisk is lifted up. Sift half the flour into the mixture and fold in thoroughly. Repeat with the remaining flour and the vanilla.
  2. Spoon one third of the mixture into a bowl and stir in a few drops of pink food colouring and use the mixtureto fill a piping bag. Pipe diagonal lines at intervals into the Swiss roll tin. Pipe the remaining mixture between the pink lines in the tin. Bake in the centre of the oven for 10 minutes, until pale golden, risen and just firm to the touch. Meanwhile, put the raspberry jam in a bowl and stir well to slacken it.
  3. Lay a piece of baking parchment that’s larger than the sponge on the work surface and dust with golden caster sugar. Turn the sponge out on to the sugar-dusted paper and peel away the tin’s lining paper. Top with sheet of clean baking parchment and roll up; cool.
  4. Whip the cream with the sugar and vanilla until softly peaking. Carefully unroll the Swiss roll and discard the un-sugared piece of baking parchment. Spread the jam on the sponge, then the cream and scatter over the fresh raspberries. Lift the baking parchment to start rolling the sponge up tightly; sit the cake seam-side down until cold.
  5. Smash up the rock into chunks with a rolling pin, then put into a blender, set on ice-crushing mode and crush. Sprinkle along the top of the cake.
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