|Nutritional Guidelines (per serving)|
|Servings: 1 roll serves 6 people|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A Yule log isn't the easiest cake to make, but neither is it the most difficult. All that is needed is time, patience, and a light hand.
This cake is a rich, decadent, and utterly delicious treat for Christmas. It makes a perfect replacement for those who don't like the traditional Christmas cake. However, there is no reason why you can't have both if you wanted. After all, it is Christmas.
- For the Swiss Roll
- 6 large eggs (separated)
- 2/3 cup caster sugar
- 8 ounces dark chocolate (60% cocoa or greater)
- 4 tablespoons water
- For the Filling
- 1 1/2 cups double cream (or heavy cream)
- 1/2 teaspoon vanilla extract
- Garnish: powdered sugar, chocolate sprinkles, or any other edible Christmas decorations
Gather the ingredients.
Preheat the oven to 425 F/220 C/gas 7.
Lightly grease and line a 9- x 13-inch Swiss Roll tin. Using a small piece of kitchen paper lightly dampened with a little vegetable oil, lightly rub the surface of the paper.
Separate the egg yolks and whites.
Whisk the sugar and egg yolks together in a large, roomy, baking bowl with either an electric hand whisk or a hand whisk until a light, yet thick mixture is formed.
Break the chocolate into pieces then melt with 4 tablespoons water in either the microwave (take care to not overcook) or over a pan of slightly simmering, boiling water, making sure the bottom of the bowl does not touch the water.
Add the chocolate to the egg and sugar mixture, and stir gently.
In a separate bowl, whisk the egg whites until it forms stiff, fairly firm peaks. (When the whisk is lifted from the bowl.)
Fold 1 tablespoon of the egg white into the chocolate sponge mixture.
Add the remaining whisked egg whites and gently fold through.
Spread the sponge mix into the prepared tin, smoothing the surface very, very gently with a spatula taking care to not knock out any air.
Bake in the preheated oven for 20 minutes, or until firm to the touch and a little crisp on the top. Do not overcook or the sponge will become dry.
Place the tin on a cooling rack and leave to cool.
Lay a large sheet of greaseproof paper onto the work surface, quickly flip the Swiss roll tin over onto the paper and gently ease the sponge out. Peel away the paper on the sponge and tidy up any ragged edges of the cake.
Whip the cream lightly with the vanilla extract until the cream loosely holds its shape.
Spread the cream evenly over the entire surface leaving a 3/4-inch margin on either of the two short sides.
Using a small sharp knife, cut a small incision 3/4-inch in from one of the short edges taking care not to cut right through the cake.
Carefully fold this in towards the cream, then use the paper on the work surface roll the cake away from you until a log is formed. Do not worry if cracks appear on the surface, these are part of the character of a Swiss Roll.
Serve the cake dusted with icing sugar, grated chocolate or chocolate sprinkles, holly (but not the berries), or any Christmas theme you choose.