Christmas is the busiest time of year for me. I'm the only baker in the family, so at this time I'm always found in the kitchen fixing something up. Every family has their Christmas favourites, and in mine it's sausage rolls and mince pies (obviously). And these are just for the couple of weeks before Christmas. On Christmas itself, there's the all-time favourite: the yule log. Now I've heard people say its difficult to make, but its most certainly not true, I've made it quite a few times, and it is such a doddle! I've made it so many times, and tried a number of variations, but I think it's safe to say I've finally got it right (see below for my recipe).
6 Eggs (separated)
150g Caster Sugar
50g Cocoa Powder
1 tsp Vanilla Extract
300ml Double Cream (whipped)
100g Unsalted Butter
200g Icing Sugar
55g Cocoa Powder
20g Dark Chocolate (melted)
Preheat the oven to 180C/350F/Gas Mark 4.
Line a swiss roll tin (or a baking tray with deep edges) with grease-proof paper.
Separate the egg yolks and whites into two separate bowls.
Whisk the egg whites until the mixture is thick and starting to peak, and then add 50g of caster sugar. Continue to whisk until the peaks hold in place.
In the other bowl, whisk the egg yolks with the rest of the caster sugar, until the mixture is pale and thick in consistency. Add the vanilla essence, sieve in the cocoa powder, and fold the mixture together.
Add the egg whites a bit at a time, carefully folding it in all the time, making sure the mixture doesn't lose any of the air that was whipped in.
Pour the mixture into the lined tin, and bake in the oven for 8-10 minutes until the top is firm, and the edges are coming away from the sides.
Cut a piece of grease proof paper, and sprinkle caster sugar over it. Turn the cake out onto the paper, cut off the edges, and before it cools down, roll the cake up tightly, and leave to cool.
(This is important, as the cake cools into this rolled position, and makes it easier to roll up later when the filling is put in it.)
While cooling, whip the double until it has a thick consistency.
Then prepare the buttercream, by putting the unsalted butter in a bowl, and sieve in the icing sugar a bit at a time. Mix together, until it's pale and fluffy, and then sieve in the cocoa powder. Melt the dark chocolate, and then allow to cool for 10-15 minutes, before adding to the buttercream, and mixing thoroughly.
When the cake is cool, unroll it (it may crack a bit, but that's fine, the icing will cover any mistakes), and spread the cream over the top of the cake.
Roll the cake back into position, and place the roll on to a serving board, before covering with the buttercream, like in the picture above. You can do this either with a piping bag, or using a palette knife (I use the knife, it tends to look more like bark).
And voila! Yule Log!
Serve either with a serving of cream, or, as it's morish enough, just by itself.