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Two memories stand out for me in the run up to Christmas as a child. One is making little sweets and boxing them up as presents for friends and teachers. The other is helping to decorate the Christmas chocolate log.
We had a tiny plastic robin that was stored away with the Christmas tree decorations each year, wrapped in a piece of kitchen towel.
Folding the flour and cocoa powder into the egg mixture rather than stirring it is an important step. To fold it in I find a spatula works best. Slice the spatula down the centre of the mixture, then twist it to gently flip the mixture back onto itself. Repeat this all around the bowl to incorporate the ingredients without deflating air bubbles.
Be careful not to overbake the sponge or it will crack when it is being rolled up. You will know when the sponge is baked because it should spring back when you press the centre.
Use a swiss roll tin that is approximately 10×15 inches. Anything too much bigger will result in a flat sponge that will dry out when it is being baked.
Scoring the sponge allows you to roll it up nicely. It stops the sponge cracking and will give you a much more even log to decorate. When you are making the nicks ensure that you do not cut right through the sponge, just cut about a quarter of the way through.
Use the towel to help you roll the sponge evenly. It helps create the shape but it also stops the sponge sticking to itself when it is cooling in the swiss roll shape. If you leave out this step it makes it much more difficult to roll the sponge when it has cooled completely.
Dusting the towel with sugar will also help to prevent sticking. It will create a small barrier between the towel and the sponge.
Give your sponge plenty of time to cool. It will generally need at least three hours before you can add the cream.
A bread knife works best when you are cutting slices of your Yule log. Use a gentle sawing motion to help prevent the cream from squelching out.
Yule Log
You can make a Yule log with a roulade base instead of a sponge if you wish
Preparation Time
35 mins
Ingredients
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5 eggs
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150g caster sugar
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110g self raising flour
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25g cocoa powderTo decorate:
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25g caster sugar
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3 tbsp water
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175g icing sugar
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1 rounded tbsp cocoa powder
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220ml cream, whipped to stiff peaks
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80g jam, can use raspberry
Method
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Preheat your oven to 180ºC/gas mark 4 and line a swiss roll tin with parchment.
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Beat the eggs and sugar until they are thick and very pale.
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Sieve the flour and cocoa powder together.
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Gently fold the flour mixture into the eggs and sugar.
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Scoop the mixture into your prepared swiss roll tin.
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Bake in the centre of your oven for 12 minutes, until it has risen and springs back when gently pressed.
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Allow the sponge to cool in the tin until it is cool enough to handle.
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Sieve some caster sugar onto a clean dry tea towel and place it sugar side down onto the top of the sponge. Turn the sponge out onto the tea towel.
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Cut four nicks in the long side of the sponge with a sharp knife. Roll the sponge up into a swiss roll shape with the towel.
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To make the icing, heat the caster sugar, water, and cocoa powder until the sugar has dissolved. Remove from the heat and stir in the icing sugar. Set aside to firm up slightly.
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When the sponge has cooled unroll the tea towel and trim the edges (the tasty part).
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Spread the whipped cream and jam onto the sponge leaving space all around the edge so it has room to spread when you roll it. Roll up your sponge.
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Spread your icing onto the outside of the rolled up log and decorate.
The cherries may leak a little if they are very juicy so I use arrowroot to thicken the compote, otherwise I find it is too messy. Mix a tablespoon of cold water with a tablespoon of arrowroot. Add 230g of frozen cherries without any stones, a half tablespoon of lemon juice, a teaspoon of vanilla and 30g of sugar and allow to come to a simmer. Stir it as it does. When it starts to bubble it should start to become translucent and thicken. Allow it to bubble for about five minutes then set it aside to cool completely. Use this to fill your sponge with some whipped cream.
Orange and chocolate are a great combination, and with the addition of some spices to the sponge it makes for a lovely festive variation. Add a teaspoon of mixed spice to the cocoa powder then add the zest of two oranges when you are folding in the egg mixture. I use an orange curd in place of the jam in this version.
You can make an espresso icing for the log by whisking 150g of soft butter with 300g of icing sugar and 30mls of very strong espresso. You can use this inside in place of the jam as well if you wish
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