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Orange And Gingernut Cream Log

Published by Jamie Kenyon

An easy to make cake that uses no flour or baking.



  • One Large Tub of Whipping Cream
  • Vanilla Essence(or whole Vanilla Pod if you can afford it)
  • Packet of Ginger Nut Biscuits
  • Sugar (Preferably Icing Sugar)
  • Fresh Orange Juice
  • Shot of Brandy (Optional)
  • A bashed-up Flake


STARTING NOTE: The size of your cake will very much depend on how much cream you make. A 300ml to 500ml would make a decent size cake.

#1) Put the cream in a large bowl and add one and a half table spoons of sugar and a drop of vanilla essence.

NOTE: If you've got some vanilla pod, take the pod and slice it in half. Scrape out the inside of both halves and add to the cream.

#2) Whisk the cream until until it goes really thick, i.e. it pretty much won't go any thicker. Divide it into two bowls with about two thirds in one and one third in the other.

NOTE: When I said in the description, "easy to make", an electric whisk will come in really handy here. If you haven't got one not worry, it will just take a while longer depending on your whisking abilty. The idea is to try to get as much air in it as you can as your whisking.

#2) If have brandy, mix it with about 1/4 pint of Fresh Orange Juice. If not, just leave it out.

#3) You need a large flat, portable surface that you can put in the fridge. For example, a clean chopping board.

#4) For this part, use the smaller of the amounts of cream. Take a biscuit and dip it the juice quickly on both sides and spoon and small blob of cream onto it. Dip another biscuit in the juice on both sides and then place it on top of the the first biscuit as if it were a mini sandwich. Place another small dollap of cream on that biscuit an then place another juiced-up biscuit on top of that. When you have a three biscuit stack, place a small blob of cream on the clean flat surface you have chosen and place the biscuits on it so they are on their side. Repeat all this again and again until you have used up all of the cream in the small bowl.

NOTE: At this point, you should have a row of biscuit-cream-biscuit-cream-biscuit-cream-biscuit-cream, etc, etc, all laid on thier sides on the clean surface. Think about the size of your cake in terms of servings, say about four biscuits per person.

#5) Take the large bowl of cream and completley cover the bicuit-cream row and shape like a log.

#6) Sprinkle the bashed-up Flake all over the log a bang it in the fridge for about half-an-hour/forty-five minutes.

NOTE: In this time, the biscuits inside the cake will expand, having been dipped in the juice, to form a cakey texture.

#7) Take out of the fridge and slice diaganally with a sharp knife to get the full effect of your new mad cake-making skills.

It'll keep in the fridge (completly covered in cling film or foil for about two days).


  • Angela 5 years ago


  • Dorene 8 years ago

    This is such an easy and impressive receipe. Would recommend it to EVERYONE!!!!! Yum Yum Yum

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