Monday, December 15, 2008

Winter Collection: Yule Log

This is one of those really old-fashioned cakes that I've not made since domestic science at school and thought would be easy, but actually, there's a lot here that can go wrong.
But as we're going to be away for Christmas and we were having a little neighbours' tea party yesterday, I thought I'd give it a go. I like to have everything sorted the day before but this really has to be eaten on the same day. I didn't enjoy the risk of making it on the morning of the party and although it was a bit of a faff and me and melted chocolate don't get on so well, it was a big hit and the icing covers a whole lot of cracks! Have a go!

Serves 12
75g self raising flour
50g cocoa
1 tsp baking powder
100g golden caster sugar, plus a little extra for sprinkling
5 large eggs
250g mascarpone
icing sugar, to taste
splash of double cream
200ml double cream, broken into pieces
200g dark chocolate

1 Preheat the oven to 190C / Gas 5. Line a 30x40cm Swiss roll tin with baking parchment and rub with a little butter.

2 Sift the flour, cocoa and baking powder into a bowl. In a second bowl, whisk the sugar and eggs until thick and airy – they should roughly triple in volume. Sift over the flour mixture and gently fold in, making sure there are no pockets of flour hiding in the bottom of the bowl.

3 Pour into the tin as evenly as possible then bake for 10 – 12 minutes until just firm to the touch. Sprinkle some sugar onto a sheet of baking parchment and turn out the sponge. Peel off the paper then roll it up with the new sheet of paper inside. Leave to cool completely.

4 Make the icing. Pour the cream into a small and bring to the boil. Add the chocolate and stir to melt. Leave to cool completely then chill until thick enough to spread – keep your eye on it as it cools - it’s runny for ages then suddenly changes from runny to thick to too-thick-to-spread in quite a short time.

5 Make the filling: beat the mascarpone with a wooden spoon to soften a little then add icing sugar to taste – it may be a little to thick to spread so a little cream to soften.

6 Open out the sponge and spread with the mascarpone mixture, if you like, grate over some chocolate then roll up. Cut a diagonal slice off and place next to the log to look like a branch. Spread with the chocolate icing in a wood-like pattern and leave to set. Dust with icing before serving.

1 comment:

Simon said...

This looks great and we may well give it a go. Only - how long do you have to leave the double cream out in the snow to be able to break it into pieces??! Loved your soft roast potatoes recipe too and will definetly be making those over Christmas.

Have a very happy Christmas and a great time in that sunny place.