Recipe for White Christmas Yule Log with Carrs Flour

White Christmas
Yule Log

30-45 mins prep

Bake
20
mins

INGREDIENTS

FOR THE SPONGE

6 Eggs

150g Caster Sugar

75g Carr’s Self Raising Flour

50g Cocoa Powder

FOR THE FILLING

300g sifted Icing Sugar

100g Butter, room temp

40g sifted Cocoa Powder

40ml Milk

FOR THE TOPPING

350g sifted Icing Sugar

100g Butter, room temp

40ml Milk

Carr’s Self Raising Flour

METHOD

Grease and line a Swiss roll tin.

Separate the eggs into two bowls, whisk the yolks until pale and whisk in the sugar to make a smooth, creamy mix. Sift in the flour and cocoa powder, then fold in and mix until blended.

With a clean whisk, whisk the egg whites to the soft peak stage. Mix one tablespoon of egg white mixture into the chocolate mix to loosen it.

Fold the chocolate mix into the egg white carefully cutting and folding until they are all mixed in.

Spread into the prepared tin and bake in the oven for about 20 minutes.

Leave to cool.

Place a piece of greaseproof paper on the work surface and sprinkle with a light dusting of icing sugar, turn the sponge out of the tin onto this, then peel off the paper base.

Make the chocolate buttercream for the filling, by beating the icing sugar, butter and cocoa powder together in a mixer. Turn down the speed and add the milk slowly. When ready, spread the filling onto the sponge base.

Using a long edge of the greaseproof paper carefully roll the sponge inwards until you reach the other side.

Cut a diagonal slice off one end, to represent a branch, place on one side of the log around a third down the trunk - to make it look like a tree branch.

Make the vanilla buttercream for the topping (as the chocolate buttercream above but without the cocoa powder) and cover the log. Now the creative bit… use the end of a knife or spatula to make marks to look like bark up and down the log. Sprinkle with a light dusting of sifted cocoa powder to finish.

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