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Peppermint Log Cake


125 grams butter
180 ml castor sugar (3/4 cup)
3 eggs
7.5 ml baking powder (1½ teaspoons)
310 ml cake flour (1¼ cups)
60 ml corn flour (4 Tablespoons)
125 ml milk (½ cup)
5 ml peppermint essence (1 teaspoon)
A drop of green food colour


Chocolate ganache
+- 50 grams Peppermint Crisp chocolate


Preheat oven to 180C. Cream the butter and castor sugar. Add in the eggs one at a time and beat well after each addition. Mix in the dry ingredients. Lastly add in the milk, peppermint essence and food colouring and mix into a smooth batter. Pour into a well greased +-30 cm x 10 cm log pan. Bake at 180c for +-30 minutes until skewer comes out clean. Allow to cool. Drizzle or spread ganache on cake. Grate peppermint crisp chocolate over.

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