I always like to have a Yule log for Christmas, it’s a good option for those who don’t like fruit cake or marzipan. They are  easy to make and will keep for a few days in an air tight tin.

You can serve them plain or pop a few cake decorations if you have any left over from your main cake.

I have added satsuma zest to my swiss roll to give it a more Christmassy flavour, this is optional you don’t have to add it or you can use grated orange if that is what you have. Satsumas are great around Christmas time and a must as a stocking filler, just don’t put the grated one in your stocking!

You will need:

For the roulade log:

• 6 x Separated Eggs
• 125g Caster Sugar
• 60g Coco Powder
• 1 grated zest of a Satsuma(optional or you can use an orange)

For the Ganache Filling:

• 100g white Chocolate
• 100ml Double Cream

For the Ganache icing:

• 200g Dark Chocolate
• 150ml Double cream

Method:

The Roulade Log:

• Grease and line a 13”x 9”/ 33cm x 23cm swissroll tin or baking sheet with sides.
• In a clean grease free bowl and an electric whisk, whisk the egg whites until you get soft peaks when you remove the whisk.
• In a large roomy bowl gently whisk together the egg yolk and sugar together until thick and creamy (this can be done with a hand whisk).
• Stir the coco powder and zest into the egg yolk and sugar until thoroughly blended.
• Very gently fold the egg whites in. This is your raising agent so you need to keep as many of the tiny bubbles as possible or you will end up with a rubber sheet!.
• I add one tablespoon of egg white to start with to slacken the yolk mixture, then gradually fold the remaining egg white one or two table spoons at a time using cutting and folding motions until all the egg white has been encorporated into the chocolate yolks and no white blobs are present.
• Gently and evenly pour the roulade mixture into the prepared tin and bake for 20-25mins.
• Allow to cool completely in the tin.

The filling:

• This is a white chocolate ganache.
• Melt the white chocolate in a heat proof bowl over a pan of simmering water.
• Once melted remove from the heat and stir in the double cream. Continue to stir until the mixture thickens.
• Put in the fridge to chill and set.

Ganache icing:

• Melt the dark chocolate in a heat proof bowl over a pan of simmering water.
• Once melted remove from the heat and stir in the double cream. Continue to stir until the mixture thickens.
• Set aside to cool slightly, I prefer to use this at room temperature as it will pour easier.

Assembly:

• Once the roulade is cooled completely in the tin (this will shrink a little, but will still be spongy) turn out on to a sheet of baking paper which is lightly dusted with caster sugar and is slightly larger than the swiss roll tin (the caster sugar will prevent the roulade sponge from sticking to the paper).
• Peel off the grease proof paper that was on the bottom and now on the top.
• Spread the white chocolate ganache evenly over the sponge leaving about 1cm boarder around the edges to allow for oozing while rolling.
• Start to roll from the short edge, using the dusted paper to assist you and shape the roulade, but don’t roll the paper into the roulade.
• It will crack as you roll, this is fine. Once completely rolled just gently pat into an even log shape, place on the plate/board you are going to serve on and remove the paper.
• I trim the ends off as they can be a little ragged.
• Once you have your log in place smooth the dark chocolate ganache over. I try to make the sides resemble bark and swirl the end to look like the rings of a tree trunk.

• Decorate with cake decorations if you wish and sift icing sugar over to look like snow just before serving.

This Yule log I have covered with a mirror glaze and chocolate shavings