Yule Log
You can make a Yule log with a roulade base instead of a sponge if you wish
SERVES
8
PEOPLE
PREP TIME
35
MINUTES
COOKING TIME
12
MINUTES
Ingredients
5 eggs
150g caster sugar
110g self raising flour
25g cocoa powderTo decorate:
25g caster sugar
3 tbsp water
175g icing sugar
1 rounded tbsp cocoa powder
220ml cream, whipped to stiff peaks
80g jam, can use raspberry
Method
Preheat your oven to 180ºC/gas mark 4 and line a swiss roll tin with parchment.
Beat the eggs and sugar until they are thick and very pale.
Sieve the flour and cocoa powder together.
Gently fold the flour mixture into the eggs and sugar.
Scoop the mixture into your prepared swiss roll tin.
Bake in the centre of your oven for 12 minutes, until it has risen and springs back when gently pressed.
Allow the sponge to cool in the tin until it is cool enough to handle.
Sieve some caster sugar onto a clean dry tea towel and place it sugar side down onto the top of the sponge. Turn the sponge out onto the tea towel.
Cut four nicks in the long side of the sponge with a sharp knife. Roll the sponge up into a swiss roll shape with the towel.
To make the icing, heat the caster sugar, water, and cocoa powder until the sugar has dissolved. Remove from the heat and stir in the icing sugar. Set aside to firm up slightly.
When the sponge has cooled unroll the tea towel and trim the edges (the tasty part).
Spread the whipped cream and jam onto the sponge leaving space all around the edge so it has room to spread when you roll it. Roll up your sponge.
Spread your icing onto the outside of the rolled up log and decorate.
