So this is definately a not so healthy recipe. I figure there are the gluten free, low sugar varieties but as an initial attempt at this Christmas malarky I thought I would stick to traditional ingredients like sugar, cream and wheat flour. That's the clue anyway for those who are into substituting ingredients for healthier alternatives. I did use 70% dark chocolate for the frosting/bark and actually was surprised at how little flour was required.
As usual I battle it out with a hand mixer but if you are more sane and opt for an electric mixer you'll get your recipe together more speedily. From that I hope you have grasped that this recipe is all about mixing. Mixing the Swiss roll ingredients, mixing the frosting / bark ingredients and mixing the thickened cream / filling ingredients into whipped cream.
Also keeping the ingredients cool after mixing will mean they all hold together better ie. the cream inside the Swiss roll will stay inside the cake more easily the cooler and hence thicker it is.
On that note here is the Super Easy and Festive Yule Log Recipe...
4 large eggs
1/2 cup of caster sugar
1/2 cup of self raising flour
1/2 cup of cacao powder
Chocolate Frosting Ingredients:
100ml thickened cream
100g dark chocolate
Cream Filling Ingredient:
300ml thickened cream
1. Preheat oven to 200 degrees Celcius.
2. Canola spray a tin, best to use a Swiss roll tin which is 33cmx23cm and to line with baking paper.
3. Whisk the eggs and sugar until it is thick, pale and doubled in size. I like to hand whisk but this took about 30 minutes so if you are pressed for time or just a normal person use an electric mixer.
4. Slowly add the flour and cocoa to the mixture through a siv, gently folded ingredients together with a large metal spoon.
5. Pour mixture into the tin and bake for 10 minutes.
6. Once the sponge cake is remoced from oven tip onto a sheet of baking paper dusted with icing sugar. Then, roll the cake up into a Swiss roll shape and leave to cool for 30 minutes.
7. Warm the frosting cream (100ml) on a low-medium heat. Just as it starts to bubble remove from the heat and stir in the chocolate until it has melted. Leave to cool.
8. Whip the cream (300ml) for the filling. I use a hand whisk (it took about 15 minutes), or you could use an electric whisk orrrrr you could simply buy canned whipped cream. Suit yourself. You want the cream to be as thick as possible without it splitting. Once the cream is thick refridgerate for 10 minues. The cooler it is the more likely it will stay inside the swiss roll.
9. Gently unroll the sponge cake, remove the baking paper, spead the whipped cream evenly onto one side of the cake, re-roll and refridgerate for 10 minutes.
10. Cut a piece of the cake from one end and place to the side of the remaining sponge to make a branch shape.
11. Evenly spread the chocolate frosting (chocolate and cream mixture) over the top of the cake and refridgerate for 10 minutes. Then remove from fridge, score it with a fork to make the bark texture and put back in the fridge for a hour to set..
12. Then it's time to decorate... if you're so inclined. I've dusted with icing sugar for a snow effect, also you could add some holly or something christmassy like that. Then keep in the fridge.
Writer of healthy recipes with simple instructions.