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truly yuley log
I have been excited for Christmas since May (it’s safe to say that my Christmas spirit is out of sync). That having been said, I have managed contain my Christmassy bake urges until recently. I’ve done my Christmas cake, but that is fully justified; it needs maturing time.
I suppose however, that today I have given in to my yuletide yearning and created this ‘Yule Log’. I feel it is fully justified too; I need you to be able to have the recipe in time for Christmas.
This is a rather sophisticated version; dark chocolate and orange. You could, of course (seeing as Christmas is all about the little ones after all) replace the dark chocolate for milk.
for the sponge
- 3 large, free range eggs
- 80g caster sugar
- 65g plain flour
- 15g cocoa powder
- 1 tbsp water
- 1tsp sunflower oil
for the filling
- 200g double cream
- 1 tsp vanilla extract
- zest of 1 large orange
- 1 tbsp icing sugar
for the ganache topping
- 150ml double cream
- 150g dark (or milk) chocolate
- Preheat the oven to 180 degrees Celsius (fan assisted). Grease and line with baking paper a 10x8 inch brownie pan.
- In a large mixing bowl, whisk together the eggs and sugar until tripled in volume. Sift the flour and cocoa powder onto a plate, then slide gently onto the foamed eggs with the water and oil. Fold this in being very careful not to expel the air from the eggs.
- Pour this, from a low height, into the prepared tin and bake for 10 minutes. Remove from the heat and allow to cool.
- Meanwhile, whip the cream until it is very firm (don’t worry if you over whip it as it is only going to be inside the sponge). Add to the cream the vanilla, icing sugar and zest, and fold in well. Place to one side.
- For the ganache, chop the chocolate extremely finely (you could grate if you have the time) and place into a mixing bowl. Heat the cream over a high heat until it begins to bubble. Pour onto the chocolate and stir until all the chocolate is melted and you have a thick, glossy ganache. Allow to cool.
- Spread the cream onto the sponge and drizzle 2 tablespoons full of the ganache over the cream. Very gently roll the sponge and place onto a serving plate. Spread with the remaining ganache and serve to your hungry, festive friends.
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