Great British Baking Show Yule Log Food
NEXT LEVEL YULE LOG
Transform the yule log into a magical Christmas dessert using festive spices, a brandy butter filling and chocolate truffle icing for extra indulgence
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 8-10
Number Of Ingredients 17
Steps:
- Line a 35 x 25cm Swiss roll tin with baking parchment and heat the oven to 180C/160C fan/gas 4. Beat the egg whites with an electric whisk until just holding peaks, then add half the sugar, 1 tbsp at a time, until the peaks hold. Set aside. Beat the yolks with the remaining sugar until pale and fluffy in a clean bowl. Sift in the cocoa, spices and a pinch of salt and gently fold them through. Beat in a third of the egg whites, then gently fold through the rest until you have an airy mousse. Pour into the tin and spread evenly. Bake for 12-15 mins until springy.
- Sprinkle caster sugar over a large sheet of baking parchment. Turn the cake out onto the sugared parchment, then peel off the sheet you used to line the tin. Cover with a clean tea towel, then leave to cool completely. Trim the edges, then score along the inside edge of one of the short sides and roll it up from there, using the parchment to help.
- To make the filling, beat the butter, icing sugar, brandy and vanilla together with an electric whisk for 10 mins until light and fluffy. Unroll the sponge, then turn it so that one long edge is facing you. Spread the buttercream over the sponge using a palette knife, keeping the end furthest from you clean. Using the parchment, roll the sponge up again into a roulade.
- For the frosting, tip the chocolate into a large bowl. Put the cream and butter in a saucepan and heat gently until the butter melts and the cream reaches simmering point, then pour over the chocolate. Stir to create a smooth mixture, then leave to cool, stirring occasionally, until you can spread it over the sponge. Make bark lines using a fork, then chill in the fridge for at least 30 mins.
- To decorate with chocolate leaves, melt the white chocolate in a bowl over simmering water and paint the underside of the bay leaves with it. Put in the fridge to set for 30 mins, then gently peel away the bay leaves. Arrange over the log, then lightly dust with the icing sugar and lustre.
Nutrition Facts : Calories 452 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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- Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
- For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture.
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- Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.
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- Start by making the sponge: heat the oven to 180°C/160°C fan/350°F/Gas 4. Melt the butter and leave to cool until needed. Sift the flour, cocoa and salt onto a sheet of baking paper or into a bowl and set to one side.
- Sift ⅓ of the (sifted) flour mixture into the bowl and very gently fold in with a large metal spoon or plastic spatula. Repeat twice more, then stir a spoonful of the mixture into the melted butter.
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