- 4 eggs
- caster sugar (100g)
- self-raising flour (65g)
- cocoa (40g)
- glug of double cream
- shot of your favourite liquor – Bailey’s
- Butter, at room temperature (200g)
- icing sugar (400g)
- cocoa powder (50g)
- white icing
- sprig of holly to garnish
- preheat the oven to 210°C.
- line a swiss roll tin (33cmx22cm) or baking sheet with non-stick paper.
- put the eggs and sugar for the sponge into a bowl and whisk until smooth, light and fluffy. It’s best to use an electric hand whisk for this to get maximum aeration as it should triple in volume at least.
- sieve the flour and cocoa powder into the bowl and carefully fold in with a large metal spoon (avoid knocking out any air you’ve just whisked in.)
- spoon the mixture into the tin and carefully spread to the edges.
- bake for 10 minutes until the mixture springs back when lightly touched and it’s shrunk back from the edges slightly.
- lay another sheet of greaseproof paper on the table and sprinkle with a handful of castor sugar.
- turn the hot swiss roll out onto the sugared paper, score a line 2cm in from one end and start to roll, allowing the paper to catch itself inside the roll.
- leave to cool completely whilst rolled.
- make the butter cream icing by creaming together all the icing ingredients.
- whip the cream to stiff peaks and fold through the alcohol (optional).
- unroll the sponge and spread the cream in a thin layer, right to the edges.
- roll back up and reposition on whatever you intend to serve the Yule Log on.
- smear the chocolate butter cream all over and smooth into all the edges with a warm palette knife.
- run a fork through the cream to give the bark-like texture and draw rings around the end of the log with the melted white chocolate in a piping bag.
- dust with icing sugar to represent snow.
- store in the fridge until needed and slice generously for everyone to enjoy.
makes 12 slices.