Yield: 6 servings
|50 grams||Caster sugar; (2oz)|
|40 grams||Plain flour; (1 1/2oz)|
|15 grams||Cocoa powder; ( 1/2oz)|
|1 teaspoon||Caster sugar|
|75 grams||Butter; (3oz)|
|2 tablespoons||Cocoa powder|
|300 grams||Icing sugar; sifted (10oz)|
|Icing sugar and holly leaves|
FOR THE YULE LOG
Whisk together the eggs and sugar in a large bowl over a pan of simmering water for 5-6 minutes until pale and thick.
Sift in the flour and cocoa powder and carefully fold in.
Pour into a greased and lined 23cm (9 inch) x 30cm (12 inches) swiss roll tin and place in a preheated oven 190øC, 375 øF, Gas Mark 5 for 15-20 minutes.
Turn out onto a sheet of baking parchment sprinkled with caster sugar.
Carefully remove the lining paper, roll up and leave to cool.
Place the icing ingredients together in a bowl and beat together until fully blended.
Carefully unroll the swiss roll and spread with ⅓ of the buttercream.
Roll up and cut a short diagonal piece from the end and join it to the side of the log to form a branch. Spread with the remaining icing. Place on a cake board and sift over icing sugar and decorate with holly.
Converted by MC_Buster.
NOTES : Traditional Yule Log for the family to enjoy.
Converted by MM_Buster v2.0l.