Win 1 years subscription to OK! Magazine

magazine subscription competition

Now I know I talk a lot about wine and gin, but even I have an alcohol free night sometimes. My mum isn’t a drinker either so we always have some soft drinks in for such occasions. I first tried Shloer 13 years ago when I was having Millie – I have to admit it has got a lot better since those days! The flavours seem more interesting and not as empty as they once did. I have even been known to make alcohol free cocktails with Shloer – The recipe for my take on an alcohol free Bellini is HERE.

non alcoholic bellini cocktail recipe

Shloer have an offer on for the next 8 weeks (from 15th September onwards) to win a free copy of OK! Magazine with every promotional bottle of Shloer bought – RRP £2.25. There’s 3 sparkling flavours to choose fromL White Grape, Red Grape and Rose and the promotional code can be found on the label of promotional bottles. Simply enter the code each Friday at to enter (Terms & Conditions can also be found here).

For Casa Costello readers, I’ve got something even more exciting – Simply fill in the Rafflecopter details below for a chance to win 1 years subscription of OK! Magazine – You can fill some parts in once per day for even more chances to win.

The competition ends on October 9th and the winner will be chosen at random and notified within 5 days. The lucky winner will have 1 week in which to provide their details to enable the subscription to be set up. Sorry, UK entries only! Best of Luck!

Julie's Notebook #WinningWeekends linky. Supporting British Bloggers.

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Non-Alcoholic Peach/Mango Bellini Cocktail

non alcoholic bellini cocktail recipe

One of my most favourite cocktail experiences ever was visiting The Living Rooms in Liverpool having their Peach Bellinis. Over the years (and it is years since I was in there!) I have messed around with various recipes to recreate the magic. I’m pretty chuffed with my non-alcoholic Bellini for taste, speed and appearance. Definitely one to give the Grandmas on Christmas Day!


* Crushed Ice
* White Grape Schloer
* Lemonade
* Mango or Peach Sorbet

To Make:

* Fill a champagne glass about 1/3 full with crushed ice.
* In a jug, add one scoop of sorbet with about 50ml of Schloer and mix well.
* Pour into the champagne glass and top up to the top with lemonade.
* Decorate with fanned peach and a cocktail cherry and Ta-Dah! You are back in the 80′s!

I’m hosting a competition in association with Shloer to win 1 year’s subscription to OK! Magazine – Click here to enter

Apple Pecan Crunch – Bake of the Week

apple pecan crunch crumble sundae

I promise you, you will never look the same way at Apple Crumble ever again after eating this! Much as I love a traditional dessert, sometimes they need a bit of refreshing. I suppose in posh circles this would be called a deconstructed Apple Crumble – Whatever you want to call it, its delicious. And once again, very easy to make!

I love this served hot or cold – Obviously the ice-cream melts very fast if the Apple Pecan Crunch is still hot.


Apple Pecan Crunch

Serves 4-6
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Meal type Dessert
Occasion Casual Party
Perfect dessert for a hot sunny day with ice-cream or to warm your cockles with custard


  • 5 Large Baking Apples (Peeled and chopped into medium slices)
  • 1 Juice of Lemon
  • 200g Caster Sugar
  • 100 = 1.5 tablespoonsg Plain Flour
  • 1/2 teaspoon Ground cinnamon
  • 100g Pecans (Crumbled into small chunks)
  • 150g Light Brown Sugar
  • 1 teaspoon Mixed Spice
  • 120g Melted Butter


In a large bowl, pour the lemon juice onto the apples and mix thoroughly.
Mix together the caster sugar, cinnamon and 1.5 tablespoons of the plain flour and mix into the apple. Pour into an oven dish - I use a large oval one. It doesn't have to be very deep.
Preheat the oven to 180C.
In another large bowl, place the pecans and mix in the remaining flour, brown sugar and mixed spice.
Pour over the melted butter and mix well - Add on top of the apple mixture. You will think it will look soggy but it will turn out lovely and crunchy.
Bake for 1 hour - Serve with ice-cream (My favourite is Cookie Dough when the apple mixture is slightly warm)

Its all about apples this week in our house – we have been gifted some baking apples from our lovely friend, Sue and I have a huge bag of apples from nursery. When Violet left, we bought the nursery an apple tree as a leaving gift. Apparently this year is a bumper crop for the tree (must be because Tara now goes there!) and I have offered to make some mini cakes for the kids with the apples. The gift that keeps on giving?!

To keep with the apple theme, I’ve chosen Franglais Kitchen’s Cinnamon Apple Meringues as my featured bake – They are just lovely. I love anything meringue so am desperate to have a go at these!


It was a hard decision as usual, due to the amazing array of bakes that keep on being submitted …

bake of the week linky

1. Chocolate Orange Cupcakes for Grown Ups by Jaisee Mummy – This comes complete with tons of decorating suggestions. This woman is amazing!
2. More apple again with Apple & Honey Cookies from Family-Friends-Food – These look a lovely bake with a really chewy middle. Yum!
3. Ooh I so very nearly awarded featured bake to these Violet & Vanilla Cupcakes due to my love of all things violet – by Mummy Whiskers
4. A beautiful Mary Berry Austrian Cake from the delicious Searching for Spice in line with the GBBO European week.
5. Chocolate and Salted Caramel Tart – My mouth waters every time I see this from Baking Queen 74.
6. It was the pistachio icing on these Chocolate Cherry Cupcakes from ET Speaks From Home that did it for me. Mmmm.

We are now open for business for your new entries for Bake of the Week – Don’t forget to spread the word and invite new members. Here’s the badge for your post.

Casa Costello
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All entries are shared around the web. Don’t forget to tweet if you’ve entered if you get chance #Bakeoftheweek.

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I’m entering into A Mummy Too’s Recipe of the Week as usual and posts by Honest Mum


Muesli Brandy Snap Baskets – Eat Natural Cereal Review

edible muesli brandy snap baskets bowls

You know I love a challenge, right? Well I do. I’ve challenged myself to come up with an alternative way of presenting and eating cereal – Eat Natural cereal to be precise.

I love the idea of getting my girls to eat more cereals – Not the processed kind covered in chocolate but natural goodness. I’ve always been a fan of cereal with yogurt and fruit as I’m not really a milk drinker and am working on the girls. Millie is up late most nights as she trains so hard with synchro and manages to get herself up and out at the crack of dawn each day – I’m conscious all the time that she must not burn herself out and how important a good snack is to keep her energy maintained.

I’m also very intrigued by the world of edible bowls and know they are just the thing to get my girls trying new foods. This recipe for Muesli Brandy Snap Baskets is a real novelty – It may contain sugar but also contains the goodness of the Eat Natural cereals, we were sent to try. We love the extra flavour that the seeds and nuts bring to the baskets. Mr C is rather addicted to the cereal with yogurt and Millie has been devouring it with tons of bananas.

edible bowls


Muesli Brandy Snap Baskets

Serves 10
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Serve Cold
You won't believe how delicious these Muesli Brandy Snap Baskets are served with ice cold yogurt - I prefer peach or passion fruit yogurts with a generous sprinkling of more cereal.


  • 55g Butter
  • 140g Caster Sugar
  • 1 tablespoon Golden Syrup
  • 45g Plain Flour
  • 1/2 teaspoon Ground Ginger
  • 80g Eat Natural Muesli (I used the Vine Fruit variety and picked out a few of the larger raisins)


Using an electric mixer, whisk together the sugar and the butter until pale and fluffy.
Add the syrup and continue to whisk for a couple of minutes until combined.
Add the flour and the ginger and fold through.
Place the muesli into a dessert bowl. Pick up the mixture (it will be like a loose dough) and place on top of the muesli.
Press the muesli into dough until it has all been picked up and is evenly distributed.
Refrigerate for 20-30 minutes until chilled.
Preheat the oven to 190C and line a baking tray with baking parchment or a reusable baking sheet.
Divide the mixture into 10 balls and place 5 well spread out onto the baking tray. The mixture can burn easily so I only cook 5 at a time.
Slightly press the balls down with a thumb and bake for 14-16 minutes. Keep an eye open towards the end as they catch quickly.
Remove from the oven and allow to cool for approx 2 mins only. They will still be hot but will have set enough to handle - Any longer and they will solidify too much.
Mould on top of an upturned ramekin or bowl - I find a wooden bowl best - The mixture tends to slip down a china bowl or cup.
Serve with yogurt, fresh fruit and a sprinkling of more Eat Natural cereal.

cereal edible basket bowls

Disclosure: I was sent some Eat Natural cereal boxes to try. I didn’t have to blog about them but wanted to as we genuinely are enjoying them (we still have some left – It lasts ages by the way!)

Book Giveaway: Deliciously Decorative Cookies

decorated cookies book giveaway
I’m well know for my love of books – Cookbooks, Cake Books, Reading Books – they are well and truly taking over the house! This book is one of the best I’ve seen so far though – I’m so pleased to be able to share a giveaway to WIN ONE OF 3 COPIES OF DELICIOUSLY DECORATIVE COOKIES!!

Not the easiest of book titles to say but absolutely jam packed with tips, pictures and ideas for beautiful cookies.  Whether you are new to cookie decorating or experienced, this book has something for you. Each page has tons of pictures, the writing is tiny meaning that they can fit so much more content in the book than other decorating books.

cookie decorating book giveaway

There are clear to follow tutorials and great ideas for presenting your cookies. For anyone that likes to give edible gifts, this book is a must!

There are plenty of quick cookie creations if you are pushed for time and more challenging projects for leisurely afternoons.

how to make owl cookies

There are some short cuts – I like that the author, Fiona Pearce doesn’t presume that everyone wants to bake every biscuit from scratch – sometime you just want time to decorate.

There are tips for using edible pictures and icing sheets which are easy to come across now and Templates and Recipes at the back of the book if you need them.

perfume bottle cookies

To enter to win one of 3 copies of this lovely book, follow the Rafflecopter instructions below. The winners will be chosen at random as soon as possible after the giveaway ends on Wednesday 1st October. The winners will be asked to give an address that their book will be sent to – The publishers are responsible for sending the prizes out.

All entries will be checked. Please make sure you have left your contact details. All winners to have provided address details within 7 days of winners names being posted. Sorry, UK entries only.

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Sweet Chilli Oat Biscuits – Bake of the Week

sweet chilli oat biscuit crackers

I’m so pleased with this recipe – Completely made up of course, but pleased nonetheless. I’ve been demolishing Tesco’s Sweet Chilli Oat Biscuits for a while and its been bugging me that I’m paying for such a small packet (There’s only about 10 biscuits/crackers in the box). I’m always up for a culinary challenge so have come up with my own version. Mr C highly recommends these – He liked them on their own but certifies them as ‘gorgeous’ with lashings of Soft Cheese on them.

If you like them really spicy you can add an extra 1/2 tsp of cayenne pepper or even sprinkle some on top of the soft cheese – The fresh chilli was enough for us though. These definitely have a kick!

Sweet Chilli Oat Biscuits

Serves 25
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Appetizer, Lunch, Snack
Misc Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party
Oat biscuit crackers with a kick of sweet chilli - Perfect served with Soft Cheese as a snack


  • 150g Porridge Oats
  • 100g Plain Flour
  • 1/2 teaspoon Salt
  • 2 tablespoons Caster Sugar
  • 1 Red Chilli (Deseeded and very finely chopped)
  • 1 Clove of Garlic (Finely Chopped)
  • 2 teaspoons Tomato Ketchup
  • 1/2 teaspoon Ground Ginger
  • 5 tablespoons Olive Oil
  • 125ml Water


  • 1/2 teaspoon Cayenne Pepper


Preheat the oven to 175C and line 2 baking trays with baking parchment
In a blender, add the oats, sugar, salt and flour and pulse until fine crumbs.
Add the chopped chilli, garlic and ginger (and cayenne if you are brave) and pulse again until just combined.
Add the ketchup and the water and oil and blend until it just starts to come together as a dough
On a floured surface, roll out the dough to about 5mm thickness and cut out using a circle cutter.
Prick each biscuit 3 times with a fork and bake for 15-17 minutes - Turn the tray around half way through baking
Allow to cool and serve with Soft Cheese

sweet chilli oat crackers

What a fantastic week for Bake of the Week last week, great to see so many people enthused by the Great British Bake Off. I had a really hard job picking my featured Bake but I kept coming back to one – Lemon Drizzle Croissants from Patisserie Makes Perfect – Just lovely and I suspect the tang of lemon adds something wonderful to croissants. These are high on my list of bakes to make!

lemon drizzle croissants

As usual we had tons of other wonderful bakes shared with us – There must have been some delicious smelling houses around last week!
I’m starting the the unusual bakes – I love the internet for encouraging us to come up with unusual taste combinations.

Unusual Bakes


1. Cider Punch Drizzle Loaf Cakes – I cannot wait to give these a go. Love baking with beer and cider.

2. Swiss Roll SnowSkin Moon Cakes – I’ve threatened Eileen that I’m going with her next time she goes to Singapore to try some of these.

3. How amazing is this Almond Milk Dessert from Alida at My Little Italian Kitchen?

4. I love the unusual title of Marie’s Cut & Come Again Cake from The English Kitchen.

There were also plenty of chocolate bakes around …

chocolate bakes

5. They may be retro but I’ll always love Black Forest and these BF Cherry Friands are perfect for lunch boxes

6 & 7 We’ve had a twice this week! I don’t think its ever happened before but thanks to the GBBO we have 2 Chocolate Orange Custard Tarts from Emma at The Mini Mes and Me & Jenny at Mummy Mishaps. Great minds think alike eh? ladies?

8. Many Happy Returns to Janice at Farmers Girl – To celebrate she had Chocolate Banana Nut Cake


And some fruit and veg featured this week too ..

fruit vegetable baking

9. We just don’t hear enough about Blondies for my liking – I’m tempted by Corina’s Raspberry Blondies from Searching for Spice

10. Marianne at Mari’s World gor arty with her delicious looking apricot crostada

11. These Banoffee Buns from Kirsty at Hijacked by Twins are very cute!

12. And finally one that is definitely on my ‘To Bake’ list, Hayley from Hay in a Day shared her Chicken, Mushroom & Thyme Tart

Thanks again for everyone who is doing such a brilliant job of sharing Bake of the Week and visiting other entries – I’m loving our ever growing team!

Link now open for next week’s – I’m definitely going to round up next Tuesday so the link will close first thing Tuesday morning. Here’s the badge to include in your post…

Casa Costello
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As usual I’ll share your bakes all around the net … tweeting, commenting, pinning and google+ing … and pretty much anywhere else that takes my fancy!

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Soreen Malt Loaf Rocky Road

soreen rocky road

I’ve always been a fan of Soreen Malt Loaf – It was like a big treat when my Mum used to buy it when I was a child. I’ve passed that love onto my girls thankfully – We now have to buy Soreen in 2′s as they don’t last 5 minutes in this house. (Handy Tip: If you have a toddler who is a little ‘bunged up’ Malt Loaf can help speed up their digestion and make them a little more regular – Now aren’t you glad I shared that!?)

I will admit to never having thought about using Malt Loaf when cooking though – It doesn’t seem to last that long. Soreen challenged me to use a Malt Loaf in a recipe though so on with the challenge I went … I’ve gone quite simple with a Rocky Road – You still get the juicy tenderness and sweet taste of the Malt Loaf but also the famous taste of the chocolate and marshmallows. I didn’t expect to love this as much as I did though – Its very addictive – I reckon Soreen Rocky Road will now become a regular thing in our house!

Soreen Malt Loaf Rocky Road

Serves 10+
Prep time 10 minutes
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party
Adding a twist to a traditional Rocky Road recipe with the juicy texture and delicious taste of Soreen Malt Loaf


  • 1 Soreen Malt Loaf
  • 8 Digestive Biscuits
  • 150g Melted Milk Chocolate
  • 50g Glace Cherries
  • 50g Mini Marshmallows


This recipe also works brilliantly if you add chopped nuts or coconut.


In a large bowl, crush the digestive biscuits into small crumbs - a few small chunks are fine for texture
Cut the marshmallows into halves and some quarters and do the same with the cherries - Add to the biscuits
Chop the Malt Loaf into 1cm chunks - If you nibble on some you will be fine, there is plenty. Add to the rest of the ingredients in the bowl.
Pour the melted chocolate over the ingredients and press down into a 9" greased square tin. I use a silicone one to make it easier to get out at the end.
Mark out square portions with a kitchen knife before the mixture sets too hard - It will make it so much easier to cut later.
Refrigerate for at least an hour (if you can leave it that long)

Disclosure: I was sent Soreen Malt Loaves for inclusion in this recipe – I had free choice which recipe to make and genuinely loved the taste! For more recipe ideas and other Soreen products visit the website

Sharing with A Mummy Too, Honest Mum & SupergoldenBakes

tasty tuesdays honest mum CookBlogShare


Pear & Pecan Cake – Bake of the Week

pear & caramel cake

I’m back! Still fighting my way through the mountain of washing and emails, but at least I’m back in the country. We had terrible internet connection in France this year so it definitely resulted in an enforced break from social media – I’d like to say my internet problems are behind me now but that wouldn’t be true – We are really suffering from poor connectivity via BT who seem less than interested. Just typing this short paragraph has resulted in me turning off and on at the wall.

But less of the moaning, let’s get back to baking. Aaaand relax … feeling better already!

I’m missing this week’s GBBO at the moment (recorded – don’t panic) but I have heard a rumour that pears feature quite heavily. Spooky that, they are here too!
We’ve gone all The Good Life here and have stripped our Pear Tree – we’ve never had such a good crop. I’m stewing away like mad to get them frozen. (Tip: My neighbour told me that stewing pears in lemonade is supposed to be excellent)

inside of a pear cake

This cake is perfect for a pudding at any time of year – Its even more delicious with homemade warm caramel sauce poured over it.

Pear Pecan Cake

Serves 10+
Prep time 1 hour
Cook time 1 hour
Total time 2 hours
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Light and sweet pear cake with crunchy pecans. Perfect served with homemade caramel and a side serving of stewed pears.


  • 6 Pears (Peeled and chopped into 1cm chunks)
  • 250g Caster Sugar
  • 200g Soft Dark Brown Sugar
  • 250g Pecans (Chopped into small chunks)
  • 2 Medium Eggs
  • 400g Self Raising Flour
  • 2 teaspoons Vanilla Extract
  • 225ml Vegetable oil


In a large pan, add the chopped pears, white and brown sugar and the pecans. Mix thoroughly until all combined and soak for 30 mins.
Heat on a medium heat until just starting to bubble and reduce the heat - Simmer for 10-15 minutes. Bring off the heat and allow to cool for another 10 minutes.
Preheat the oven to 175C and line a 10" square cake tin
Sift the flour into the pear and nut mixture and add the vanilla.
Whisk the eggs and add while stirring each ingredient in thoroughly.
Add the oil and stir in until well combined - You will think that this is far too much oil but it will eventually mix in.
Add the cake mixture to the tin and bake for 1 hour until a skewer comes out clear.

pear caramel pecan cake

A massive thank you to the team that looked after Bake of the Week while I was away. I’m so grateful – I was really disappointed not to have been able to visit each post and share and comment as usual due to French internet but will catch up as soon as poss.

A quick roundup for last week’s Bake, hosted by Lancashire Food. I’m still stunned that people are joining in on a bank holiday week and the last week of the school hols – Was anyone else on their knees with exhaustion by the time the kids went back to school?

courgette loaf

I love the green speckles of courgette inside Lyndsey’s Courgette Loaf – Like hidden gems of goodness! She really has got this courgette loaf cooked perfectly.

smarties cookies

Hayley from Hay in a Day has tempted me to sit down with a brew and one of her monstrous homemade Smarties Cookies – I’m all in favour of monstrous sizes, none of this teeny weeny business this week!

Pauline from Pauline’s Occasional Bakes has made the cake I’ve had in my mind all day – I love love love ombre cakes and this pastel version is just up my street. I hear what you are saying about the amount of washing up it created though, Pauline! Just fabulous! Your friend is a lucky lady.

pastel rainbow cake

The new linky is now open for entries for Bake of the Week – expect to see it mentioned everywhere you go this week, I’m on a mission! Don’t forget to add the badge to your post and share the word that Bake of the Week is open for business. All entries will be commented on, tweeted, pinned to the Bake of the Week Pinterest Board and shared on Google+ – I’ll choose a featured entry for next week’s Bake of the Week roundup and will link to all entries.

Casa Costello
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Brilliant blog posts on, A Mummy Too & Cook,Blog, Share



When Sylvanian Families meet the Costello Family – Review

sylvanian families forest nursery

Sylvanian Family toys are huge favourites of my girls – they are just the sort of thing they love- lots of tiny pieces and many possibilities for variations. I’m not promising that they don’t occasionally find themselves hidden in a bike or a rogue dolls house too. They are really versatile.

We were asked a couple of weeks ago if we would like to review one of the sets – the Forest Family with the Chocolate Family. I asked my girls to gauge their reaction and all 3 jumped at the chance. There’s not many toys I can think of that all 3 ages 12, 8 & 3 can cater for. Miss M 12 is responsible for setting up the shots in the garden – you wouldn’t believe how long she was out there for arranging the various scenes.

chocolate rabbit family sylvanian families

The Forest Nursery is a 3 sided building that comes with 30 extra pieces, including nursery furniture and toys for in the nursery. Some of the items need actually putting together, like the card building blocks pictured below.

forest nursery ready to play

The Forest nursery retails at £16.99 with free delivery and is suitable for ages 3 and upwards. I particularly like that the nursery can be attached to some of the other items in the Sylvanian Family range – the Country Doctor Clinic and Maplewood Hall. I hold fantasies that one day all of our toys will be in a neat array on display. I KNOW that this will forever be a fantasy!

chocolate bunny

I asked around my fellow holiday makers what their thoughts on Sylvanian Families are:

Miss M (Aged 12) – ‘I like to play hide the character in the garden with my little sisters’

Miss L (Nearly a teenager) – ‘I loved my Sylvanian Families – Wish I hadn’t given them away to my younger cousin so soon’

Mrs D (21+) – ‘I would love more career based Sylvanian Family sets that would perhaps appeal more to boys as they are so well made. For example: A Fire Engine, An Airport’ – I love this idea!

What are your thoughts on Sylvanian Families – Do you ever play the Hot & Cold, Hide ‘n’ Seek game?

Lemon & Lime Swiss Roll – Great British Bake Off 2014!

lemon lime coloured cake swiss roll rainbow

There’s much excitement in the Costello Household tonight – Series 4 of The Great British Bake Off is back! My girls have dictated that we MUST be sat down at 8PM to watch together. Of course, for any important viewing there has to be snacks – I’ve heard a little rumour that tonight is Cake night and Swiss Rolls may feature. So I’ve made my own – Looks horrendous doesn’t it?

I present to you the brightest Swiss Roll you’ll see tonight – Its not as risen as I’d like but that is due to some over zealous stirring when I was adding the colouring. Its based on my previous Swiss Roll which is a recipe I love but I wanted a summery version. We are off on a picnic tomorrow so this will no doubt be joining us.

There’s still time to have a go before series 4 starts at 8PM. Here’s how:

Lemon & Lime Swiss Roll

Serves 10
Prep time 20 minutes
Cook time 11 minutes
Total time 31 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
A tangy Lemon & Lime Swiss Roll perfect for a summery picnic


  • 125g Caster Sugar (plus 2 Tablespoons of extra sugar for decoration)
  • 3 Large Eggs
  • 1 Zest Lemon (plus half of its juice)
  • 1 Zest Lime (plus half of its juice)
  • 125g Plain Flour
  • 1 teaspoon Baking Powder
  • 5 tablespoons Marmalade (I used Lemon & Lime)
  • 284ml Double Cream (Whipped until thick)


Preheat the oven to 200C. Line a baking tray or Swiss Roll tray with Baking parchment.
Sprinkle the extra caster sugar evenly over the baking tray - the cake will bake on top of this
Using an electric mixer, whisk the eggs and the sugar until thick, pale and fluffy
Add the zest and the juice - slowly folding through
Sift the flour & baking powder and fold in gently
Divide the mixture in half and colour one half yellow (mine is a bit orangey) and the other green.
Pour the mixture into 2 piping bags and snip a small hole at the top - Pipe even stripes lengthways down the tray. Hopefully your mixture won't be as runny as mine.
Bake for 11 minutes and remove from the oven.
As soon as the cake is cool enough to handle, roll up - its ok to do this with the baking paper still attached. It will unroll but this will still make it easier to roll when it is fully cooled.
As soon as fully cooled, spread the marmalade and the cream and roll as tight as possible - Ta-Dah!

coloured cakes
I’m entering this into one of my favourite links – Jenny from Mummy Mishaps is hosting The Great Bloggers Bake Off – Sadly I can’t partake every week but I’m in when I can!

gbbo badge

I’m also linking up to Karen from Lavender & Lovage and her Tea Time Treats linky:

Tea Time Treats