Christmas Yule Log

Thu, 20 December 2018

Ingredients

125g/4oz Odlums Cream Plain Flour (less 2 tablespoons)
4 Eggs separated
Pinch of Salt
125g/4oz Shamrock Golden Caster Sugar
2 tbsp Cocoa Powder
1 level tsp Baking Powder

Icing:
125g/4oz Butter (Room temperature)
200g/7oz Icing Sugar, sieved
2 tbsp Cocoa, sieved
Filling
250ml carton Cream

To Decorate:
Icing Sugar
Holly Sprigs or Fresh Cranberries

Method:
1. Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin 33x23x3cm with greaseproof paper.

2. Put the egg whites into a large clean dry bowl, add a pinch of salt. Beat until mixture is stiff and dry looking in ap¬pearance. Add the sugar and continue beating until thick and shiny. Finally beat in the egg yolks until thick and trail of beaters remain. Sieve the flour, cocoa and baking powder together and gradually add to the egg mixture folding it in with a metal spoon.

3. Transfer to the prepared tin and spread evenly. Bake on the top shelf for 10 minutes. Lay a sheet of greaseproof paper dusted with caster sugar on the worksurface. When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife. Roll the cake up from its longest edgewith the paper inside. Leave to cool.

4. Whisk the cream until stiff. Remove the paper from the cake, spread the cream and carefully roll up again into a log.

5. Make the icing by beating butter, sugar and cocoa powder together until smooth. Once this is done spread the icing over the outside of the log

6. Use a fork to mark the icing to give the effect of tree bark. Dust with icing sugar to resemble snow and decorate with holly leaves or fresh cranberries.