Yule Log Roulade

 

Bake 8 - #12BakesofChristmas 

Christmas is going to look a little bit different for all of us this year. But one thing will remain. We will all want to eat and bake our festive favourites. This Yule Log Roulade hybrid would be the perfect dessert to make ahead of time and just defrost on the day. I borrowed and adapted this recipe from good old Mary Berry!

Ingredients:
4 eggs
100g caster sugar 
65g self raising flour 
40g cocoa powder
icing sugar, for dusting
300ml double cream 

Method:
1. Preheat your oven to 200/180 fan. Grease and line a baking tray (roughly 23cmx33cm) 
2. Whisk the eggs and sugar in a large bowl using an electric whisk or standing mixer until pale, light and creamy. Gently, add the flour and cocoa powder and carefully fold in using a metal spoon until fully incorporated. 
3. Pour into the prepared tin and spread evenly into the corners. Bake for 8-10 minutes or until well risen and firm to touch. 
4. Place a piece of baking paper on the work surface. Dust the paper with icing sugar and then carefully tip the cake onto the paper. Peel off the bottom lining paper.
5. Score a line 1 inch from one of the short ends. Starting with this edge, tightly roll up the sponge, rolling up the paper inside as you go. Sit the roll on top of its outside edge and leave to cool completely. 
6. While the cake cools, whip your double cream. 
7. Unfurl the cold sponge carefully. Spread the whipped cream over the surface and re-roll tightly. Cut the ends off to display the neat, tight swirl of sponge and cream.
8. Dust with icing sugar and decorate however you like. I used fake holly berries and leaves (real ones are toxic so don't use it!)