- 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
- 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