19th
Dec
2013

Posted in Kafevend Blog

As promised yesterday, here's a recipe for that French Christmas favourite, la bûche de Noël or Yule log. Following experimentation, we bring you a recipe that combines the straightforward swiss roll technique of Mary Berry with delicious Yule log icing from Nigella.

Swiss roll ingredients:
4 large eggs
100g caster sugar
65g self-raising flour
40g cocoa

Method:
1- Grease and line a rectangular tin, about 33cmx23cm and put the oven on at 200°C/GM6.
2- In a large bowl use an electric mixer to whisk the eggs and sugar together for a few minutes.  The mixture will become paler and very frothy.
3-Sift the flour and cocoa in. Use a spatula to cut and fold it all together. This will take a little time, but be patient; you need to preserve the aerated consistency.
4- Pour into the tin and bake for approx 10 mins or until firm to the touch and shrinking from sides of the tin.
5- Dust a piece of greaseproof paper/baking parchment, that is larger than the baking tin, with icing sugar. Invert the swiss roll onto it and remove the greaseproof paper it was cooked in.
6- Roll the cake up with the greaseproof on the inside. It's up to you whether you roll widthwise or lengthwise. It will depend on the dimensions of your tin and whether you want a fat or thin log!
7- Leave to cool while you make the icing.

Icing ingredients:
175g dark chocolate
250g icing sugar
225g soft butter

Method:
1- Break the chocolate into a bowl and place in a pan of simmering water to melt.
2- Meanwhile sift icing sugar into a bowl and combine with the butter.
3- Add in the melted chocolate. If the resulting mixture seems a little runny, add a little more icing sugar.
4- Carefully unroll the cooled swiss roll. (Don't panic if it cracks a little; the icing will cover everything!) Spread with icing and re-roll.
4a- If you're feeling confident, cut a piece off the swiss roll and secure it to the main log at an angle to create a branch.
5- Cover the roll with the remaining icing and score with a skewer to create a rough bark texture.
6- Sprinkle with icing sugar to give it a snowy look and decorate with a plastic robin if you have one to hand!

It's quite a rich cake, so a little goes a long way. However if you're catering for lots, you could double the ingredients up, make two logs and join them together.  Happy baking!

Previous Story

Next Story

UNPUBLISHED