Turn the cooled sponge onto a sheet of baking parchment, spread the whipped cream over, leaving a 1 cm gap at the edges. Starting from a short edge roll the sponge up using the sheet of baking parchment to help you.

Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture. Remove this bowl and set aside while you whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some egg whites - just dollop a large spoonful in and stir briskly - and then fold in the rest of the whisked whites gently, in about three goes.

Melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula, and then arrange the little sugar Easter eggs on top. Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.

READ MORE Birmingham brewery's big beer boost as ales served on trains from Edinburgh to Bournemouth Cadbury has axed yet another popular Easter egg - leaving shoppers gutted. Cadbury owner Mondelez has confirmed the Oreo Chocolate Easter Egg will not be returning this Easter. Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy. Turn up the heat and boil for 10-15 minutes, stirring regularly to ensure it doesn't burn on the bottom of the pan, until the fudge reaches 115°C on a sugar thermometer.Mondelez-owned chocolate company, Cadbury, has decided to scrap a classic Easter treat - and it's left some fans completely furious.

Sift the flour into a large bowl, add the sea salt, spices and sugar, then stir the chopped stem ginger into the mix. Put the sugar, cream and butter in a large pan and heat gently, stirring, until the sugar is dissolved. Make sure you don't leave any sugar crystals on the sides of the pan as this will affect the texture of the fudge, so brush them down with a pastry brush if need be. Whip the cream for the filling in a large mixing bowl until you have soft peaks, then gently fold in the remaining 2 crème eggs, chopped into small pieces. Cadbury Oreo White Chocolate Egg Shell (Sugar Cocoa Butter Skimmed Milk Powder Whey Powder (from Milk) Wheat Flour Milk Fat Emulsifiers (Soya Lecithins, E476, E442) Palm Oil Fat Reduced Cocoa Powder Glucose-Fructose Syrup Wheat Starch Flavourings Raising Agents (E503, E501, E500) Salt Acidity Regulator (E524) Allergy Text May contain Nuts.)( Cereals containing gluten,Milk,Soya), Cadbury White Chunks (Sugar Cocoa Butter Whey Powder (from Milk) Skimmed Milk Powder Milk Fat Emulsifiers (Soya Lecithins, E476) Flavouring Allergy Text May contain Nuts and Wheat)( Milk,Soya),Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. Make a well in the centre of the flour mix and pour in the melted butter, followed by the yeast mixture, then the beaten egg. Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.