Yule Log Recipe
A Swiss roll recipe made in the shape of the traditional Yule log which was kept burning in the hearth for all the days of celebration. It can be a little tricky to make, especially if the sponge breaks as you roll it. However don't despair if that happens, more often than not you can hide the breakages with the chocolate butter cream icing.
- 2 large eggs
- 1/4 lb caster sugar
- 3 heaped tablespoons self-raising flour
- pinch salt
- 1/2 tablespoon cocoa or chocolate powder
- 1/4 teaspoon vanilla extract
- 1 tablespoon warm water
- Break the eggs into a basin and add the sugar.
- Place basin over a pan of warm water and beat mixture until it thickens.
- Add the water and vanilla extract.
- Sieve the flour with the cocoa or chocolate powder and, using a metal spoon, fold this into the egg and sugar mixture.
- Line a Swiss roll tin (long flat tin) with greaseproof paper and pour the mixture into it.
- Bake at gas mark 6 (see temperature conversions) for 10 to 12 minutes.
- When cooked, the sponge should be springy to the touch.
- Turn it out onto a cloth sprinkled with superfine sugar and spread it with a layer of chocolate butter cream icing.
- Carefully roll the sponge into a roll using the cloth to ease it into position.
- When rolled into a nice log shape cover with the remainder of the butter cream icing and use a fork to make it look like the bark of a log.
- Decorate with holly and robin cake decorations and dredge with a little icing/confectioner's sugar to look like snow.
Prep Time: 60 minutes
Cook Time: 15 minutes
Yield: 6 - 8 portions