HAPPY BLOGMAS DAY 6!
Yule Log is my dad’s favourite pudding since, well, forever. So every year we buy him Yule Log, it’s become a tradition really. Although, this year I decided instead of buying one, I’d give it my best shot at making one and see how it turns out…
So here’s how I made it;
- 4 large eggs
- 100 g caster sugar
- 65 g self-raising flour
- 40 g cocoa powder
For The Chocolate Icing And Topping:
- 450 ml double cream
- 4 tbsp apricot jam
- icing sugar for dusting
- 275 g dark chocolate, broken into pieces
How To Make Yule Log:
- Firstly, gather together all your equipment, ingredients and preheat the oven to 200ºC / Gas Mark 6. Lightly grease a 33 × 23 (or any size) centimetre Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into each corner.
- Secondly, to make the sponge, whisk together the eggs and sugar in a large bowl until the mixture is pale in colour, light and frothy.
- Then, sieve the flour and cocoa powder into the bowl and carefully cut and fold together, using a metal spoon, until all the cocoa powder and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture.)
- Now, pour into the lined tin and spread out evenly into the corners. Bake in the middle of the preheated oven for 8 to 10 minutes until pale golden and the sides are shrinking away from the edge of the tin.
- Place a piece of baking parchment bigger than the Swiss roll on the work surface. Invert the cake on to the paper and remove the bottom lining piece of paper
- Next, trim the edges of the cake with a sharp knife and make a score mark 2.5 centimetres along the longer edge. Roll up (from the longer edge) using the paper, rolling with the paper inside. Set aside to cool.
- While the cake is cooling, make the icing. Melt the milk chocolate and 300ml of the cream in a bowl over a pan of simmering water until completely melted (be careful not to overheat; the bowl must not touch the water!). Put into the fridge to cool and firm up (this icing needs to be very thick for piping). then whip the remaining cream.
- Then, uncurl the cold Swiss roll and remove the paper. Spread a third of the icing over the surface, then spread the whipped cream on top, and re-roll tightly. Transfer the large piece of Swiss roll to a pretty serving plate.
- Put the remaining chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the Swiss roll, covering the roll completely so it looks like a bark of a tree.
- Finally, cover each end with icing or, if you wish to see the cream, leave un-iced!
That’s your Yule log prepared, baked and decorated ready for Christmas!
This is a little more difficult than my other bakes I have shared with you on here but the outcome is so worth it! I was beyond proud of the finished product and I can guarantee you will also. BUT if your a beginner and think you will struggle, you can just buy a Swiss roll from your local plus the buttercream and go from there!
I really hope your enjoyed today’s blogpost and it inspires you to get your bake on this festive season! If you do decide to get baking this tasty Yule Log, then make sure you let me know how you get on and send me photos of your finished product.
Sending you tons of love and hugs as always,