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Method
Birthday candle candy mint leaves small round sweets Beat eggs until thick and creamy, gradually add sugar, beat until sugar is dissolved, fold in sifted flour, stir in hot water, pour into greased greased-paper lined 35cm x 25cm (l4in x 10in) Swiss roll tin, bake in moderate oven 12 to 15 minutes or until cooked when tested. Turn on to sheet of grease-proof paper.
With a sharp knife, trim off crisp edges from long sides. With help of greaseproof paper, roll up, allow to cool. When cool, unwrap gently, spread with jam, carefully roll up again. Cut top off Swiss roll at an angle, as shown, stand Swiss roll on board or plate, spread with prepared frosting; with knife or handle of spoon, smear frosting down sides of cake for melting candle effect. Press candle into top of cake, decorate around base with mint leaves and small round sweets, surround with small sweets.
Note: This cake is best made the day before you want to ice it.
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