Chocolate Yule Log

by

Free from: Soya and nuts, Vegetarian
Equipment: 23x32cm/9×13” Swiss roll tin, parchment, clean tea towel
Temperature: 200°C, Fan 180°C, 400°F, Gas 6
Cooking time: 10-12 minutes

What You’ll Need:

Cake

Filling

  • 50g butter
  • 75g icing sugar
  • 1 tbsp cocoa

Topping

  • 75g butter
  • 75g icing sugar
  • 75g plain chocolate

What To Do:

Cake

  • Line a 23x32cm/9×13” Swiss roll tin with parchment and pre-heat the oven.
  • Separate the eggs into two bowls and beat the whites until stiff.
  • Add the sugar to the yolks and beat until thickened.
  • Sieve the cocoa over the yolks and beat again.
  • Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action.
  • Sieve the flour into the bowl and gently combine by cutting and folding with the spoon.
  • Pour the mixture into the prepared tin, spreading it out to the edges.
  • Bake for 10-12 minutes.
  • Slightly dampen a clean tea towel.
  • Slide the hot cake, still on its parchment, onto the tea towel.
  • Roll up the sponge, on the parchment, in the tea towel and leave to cool.

Filling

  • Put the filling butter into a bowl and beat it until it is light and fluffy.
  • Sieve the icing sugar and cocoa into the bowl and beat until combined and soft.
  • Gently unroll the cold sponge and loosening it from the parchment paper.
  • Spread the filling all over the inside of the sponge.
  • Roll up the filled sponge.

Topping

  • Put the topping butter into a bowl and beat it until it is light and fluffy.
  • Sieve the icing sugar into the bowl and beat until combined.
  • Gently melt the chocolate and mix this into the bowl.
  • Spread the topping over the rolled up sponge.
  • Drag a fork through the icing to create a log texture.

Doves Farm and FREEE by Doves Farm products are available online at dovesfarm.co.uk, Ocado, all major retailers, traditional wholesalers, food service, independent health food stores and farm shops.

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