This is an Australian favourite cake that even children can make themselves if they can whip cream. It’s so easy to make and I doubt if anyone needs a recipe, but here it is. I don’t know any substitutes for the Arnott’s Choc Ripple Biscuits, which are chocolate flavoured dry sweet biscuits.


1 Log Cake


2 cups (500ml) Thickened Cream
1 tablespoon Caster Sugar
2 tablespoons Liqueur of your choice *optional, e.g. Cointreau, Kirsch, Baileys, Grand Marnier, etc.
1 pack (250g) Arnott’s Choc Ripple Biscuits

  1. Using a whisk or electric mixer, beat Cream and Caster Sugar in a bowl until soft peaks form. Add Liqueur of your choice (*optional) and beat well.
  2. Spread some whipped cream quite thickly on a serving plate to make the base. Stand 1 biscuit upright on its edge. Spread some cream on another biscuit, and place next to the first biscuit and sandwich together. Continue layering with cream and biscuits to form a log (OR 2 logs).
  3. *Note: This is just a way to assemble biscuits and cream. Be creative and assemble them as you like, especially to suit the size and shape of the serving plate.
  4. Spread the remaining cream over the log to cover completely. Place in the fridge overnight or at least for 6 hours to allow the biscuits to soften and set.
  5. *Tips: You can decorate the log with shaved Chocolate OR fruit such as Raspberries or Cherries. When you cut the log, cut diagonally so that you see the stripe pattern.