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Yule Log Recipe
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Ingredients : Makes one 28cm long roll |
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4
150 g
5 ml
115 g
250 ml
300 g
30 ml |
Eggs, separated
Caster sugar
Vanilla essence
Pinch of cream of tartar (optional)
Plain flour, sifted
Whipping cream
Plain chocolate, chopped
Rum or Cognac
Icing sugar, for dusting |
Method :
- Preheat oven to slow 190oC/375oC/Gas
5. Grease, line and flour a 40 x 28cm Swiss roll tin.
- Whisk the egg yolks with all but 25g
of the sugar until pale and thick. Add the vanilla essence.
- Whisk the egg whites (with the cream
of tartar if not using a copper bowl) until they form soft peaks.
- Add the reserved sugar and continue
whisking until stiff and glossy.
- Fold half the flour into the yolk
mixture. Add a quarter of the egg whites and fold in to lighten the
mixture. Fold in the remaining flour, then the remaining egg whites.
- Spread the mixture in the tin. Bake
for 15 minutes. Turn on to paper sprinkled with caster sugar. Roll up
and leave to cool.
- Bring the cream to the boil. Put the
chocolate in a bowl and add the cream. Stir until the chocolate
has melted, then beat until it is fluffy and has thickened to a
spreading consistency. Mix a third of the chocolate cream with the rum
or Cognac.
- Unroll the cake and spread with the
rum mixture. Re-roll and cut off about a quarter, at an angle. Arrange
to form a branch. Spread the chocolate cream over the cake. Mark with a
fork, add Christmas decorations and dust with icing sugar.
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