One of my favourite things to eat at christmas! Who doesn’t love a yule log, yummy chocolate and sponge. Mmmm
Now my recipe for yule log is slightly complex, but definitely worth it! And for 3.5 syns a portion it is really worth it!
6 Whole Eggs
2 Egg Yolks
85g Caster Sugar
60g Self-Raising Flour
50g Cocoa Powder
6 Sheets Leaf Gelatine
150ml Skimmed Milk
2tsp Icing Sugar & Cocoa Powder (to dust)
- Put the 6 whole eggs and the caster sugar into a bowl and whisk until doubled in size. I use my KitchenAid for this!
- Fold the sieved flour and cocoa powder into the egg and sugar mixture. Pour the mix into a swiss roll tin lined with baking paper (or just a rectangle deep sided baking tray) and bake on 190C for about 10 minutes, until it has risen and is springy to the touch.
- When the sponge is cooked, turn out onto a sheet of greaseproof paper and let it cool.
- Put the gelatine sheets into a bowl filled with cold water. Let the gelatine soak for about 10 minutes until the gelatine has softened.
- Put the egg yolks into a bowl along with a couple of tbsps sweetener, a couple of drops of vanilla, the cornflour and 150ml water and mix. Pour the milk into a saucepan and gently heat (make sure it is not boiling as it will scramble the eggs!). When the milk is warm add to the egg mixture and stir until all combined. Return back to the pan and stir on a low heat until the mix has slightly thickened.
- Squeeze the gelatine (I love doing this) and add to the milk and egg mixture, stir until the gelatine is completely dissolved. Take off the heat and leave to cool.
- Spread the mixture over the cooled chocolate sponge, and if desired layer with any fruit of choice. Roll the sponge tightly to create a swirl.
- Transfer onto a serving dish, sprinkle the icing sugar and cocoa powder over the yule log and serve!
If you are not serving the yule log straight away leave it in the fridge, ensuring it is covered.