Seasonal yule log
Prep:
50 mins
Cook:
15 mins
A lovely classic to make at Christmas, and a huge hit for the children.
For the cream filling For the buttercream
Vegetable oil, for greasing
150g golden caster sugar
6 large eggs, separated
250g good-quality dark chocolate
Icing sugar, for dusting
400ml double cream, lightly whipped
150g raspberries, defrosted if frozen
125g unsalted butter, softened
225g golden icing sugar
25g cocoa powder, sifted
1 tbsp milk
Fresh red berries, as garnish
Preheat the oven to 220°C / 425°F / Gas mark 7.
Line a 23 x 33cm Swiss roll tin with baking paper and oil lightly.
In a medium sized bowl, whisk the caster sugar and yolks until pale and thick.
Melt the chocolate in a bowl set over a pan of simmering water.
Stir in the sugar mix.
Whisk egg whites to stiff peaks.
Stir a spoonful into the chocolate, then add in the remaining sugar mixture using a large metal spoon.
Pour the batter into the tin and bake for 12-14 minutes until risen and just firm.
Leave in tin until completely cooled.
Lay a sheet of baking paper on a clean work surface and with one movement, turn the cake onto the paper, then lift off the tin.
Carefully remove the lining paper.
Spread the whipped cream all over the cake, then scatter over the berries.
Starting at the long side opposite you, use the paper to roll the cake towards you.
Transfer to a serving dish.
Beat the butter, then sift in the sugar and cocoa.
Add milk and mix well.
Spread over the cake, use a fork to create a log effect, and chill until needed.
Decorate, dust with icing sugar and berries if you like and serve.
Serves
10
Preparation Time
50 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Chocolate, Fruit, Eggs, Sugar
Recipe Type
Dessert, Entertaining
Level of Difficulty
Moderately Easy
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