333333333333333 YULE LOG
Butter, for greasing 5 eggs 140g caster sugar 100g self-raising flour 35g cocoa powder
For the icing: 150g dark chocolate 80g unsalted butter 300g icing sugar, sieved 75ml whole milk
1 Preheat the oven to 180o C/Gas
Mark 4. Grease the tin with butter and line with greaseproof paper.
2 Bring a little water to simmering in a pan. Place a heatproof bowl over the water, making sure the base doesn’t touch the water. Place the eggs and sugar in a bowl and whisk for 8-10 minutes, or until pale and fluffy.
3 Add the self-raising flour and cocoa powder and fold until well combined.
4 Spoon the mixture into a Swiss roll tin, spread evenly, then transfer to the oven and
YULE LOG FACT
Also known as ‘Bûche de Noël’, this cake has come to represent the log which was burned in the hearth as a part of a
traditional Yule or Christmas celebration.
bake for 12-15 minutes, or until the cake springs back when pressed. Turn the cake out onto a sheet of greaseproof paper, then roll up and set aside for at least one hour to cool.
5 For the icing, place a heatproof bowl over the pan of simmering water, making sure the base of the bowl doesn’t touch the water. Add the chocolate and butter and stir together until melted, glossy and well combined. Add the icing sugar and beat together well, then stir in the milk and set aside to cool.
6 Unroll the cake and spread one third of the icing onto it in an even layer, then roll it up again.
7 Spread the remaining icing on top of the cake and dust with cocoa powder and icing sugar.
Sweet Treats for Christmas Nancy Lambert, Published by Top That! Publishing
TOP TIP
Why not decorate your Yule Log with festive decorations and make
it a table centre piece.
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