Yule Log

Method

• step 1

  Preheat the oven to 180˚C (fan 160°C, gas mark 6). Grease and line a swiss roll tin with baking paper.

• step 2

  Using a stand or hand mixer whisk the caster sugar and eggs in a large bowl until pale and light.

• step 3

  Sift together the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Pour into the prepared tin, tilting it so that it covers the whole surface.

• step 4

  Bake for 8-10 minutes until firm yet springy to the touch. Dust a large sheet of paper with caster sugar and then turn the sponge onto it. Trim off the edges. Make a dent 1cm from the edge and tightly roll up the sponge and leave to cool.

• step 5

  Using a HAND MIXER mix together the icing sugar and butter, then add the melted chocolate and milk then beat until smooth.

• step 6

  Unroll the sponge, fill generously with the filling

• step 7

  Roll the sponge back up then cover the outside with the filling.

• step 8

  Run a fork along the outside to create a yule log effect

• step 9

  Garnish with icing sugar then serve