Yule Log

Updated at: Thu, 17 Aug 2023 02:26:53 GMT

Step 1

Grease and line a Swiss roll tin (18 x 28cm) with greaseproof paper.

Step 2

Preheat oven: 220°C, Gas 7 Break eggs (using round bladed knife) into a large mixing bowl. Add sugar.

Step 3

Whisk with an electric mixer until the mixture is thick and creamy, and the whisk will leave a trial lasting 2-3 seconds on the surface of the mixture (may take 8-10 mins).

Step 4

Sieve the flour and cocoa in two halves, over the mixture in the bowl.

Step 5

Using a tablespoon, fold in the flour quickly and lightly, to retain as much air as possible. STOP FOLDING AS SOON AS THE FLOUR IS MIXED IN!

Step 6

Pour mixture into the prepared tin, and allow the mixture to run into the corners of the tin; do not spread with a knife, because this will knock some of the air out!

Step 7

Bake immediately in the top/middle of the oven for 9-10 minutes until golden brown and just firm to touch.

Step 8

While cake is cooking get ready your greaseproof paper x 2 and cook’s knife, ready to turn out and roll.

Step 9

Carefully turn out onto a piece of greaseproof paper, using oven gloves.

Step 10

Carefully remove the lining paper off the cake.

Step 11

Cut the very edge of the long sides off the cake, using the cook’s knife.

Step 12

Using the same knife, make a groove in the cake, 2cm from the shortest edge nearest you. Place a piece of greaseproof paper on top of the cake. Tuck this grooved end in firmly to form a firm start to the roll.

Step 13

Roll the cake up, into a tight roll, with the aid of the paper. Sit the cake on its end and let cool on a wire rack. Wash up.

Step 14

Melt the chocolate in a heatproof bowl suspended over a pan of boiling water.

Step 15

Once melted, remove from the heat and let cool.

Step 16

Beat the butter in a large bowl with an electric whisk until soft.

Step 17

Sieve the icing sugar.

Step 18

Gradually add the icing sugar to the butter and beat well between each addition.

Step 19

Add the cooled chocolate and beat in.

Step 20

Unroll your Swiss roll carefully and remove the greaseproof paper from the centre. Spread a thin layer of icing on the sponge, going right to the edges. Roll back up carefully.

Step 21

Place Swiss roll on your plate or board.

Step 22

Using a palette knife, cover the whole of the Swiss roll with the remaining icing.

Step 23

Create a wood like texture by marking along the length of the log with a round bladed knife. You could also add circles, like tree rings to the end.

Step 24

Dust lightly with icing sugar using a small sieve to give a snow effect.

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