Yule Log Cake

Preparation

• 1
  First, start by preheating the oven to 180 degrees C or 356 degrees F.
• 2
  Grease a Swiss roll tin and line with baking parchment.
• 3
  <em><strong>FOR THE SPONGE CAKE:</strong></em>
• 4
  Sift the flour, cocoa and salt together and set aside.
• 5
  Then sprinkle a large piece of greaseproof paper with caster sugar and set aside.
• 6
  Put the egg whites in a clean bowl and whisk until soft peak stage.
• 7
  Then add the cream of tartar and whisk until stiff.
• 8
  Cream the sugar and eggs until it is a creamy pale consistency and add the almond essence.
• 9
  Using a large metal spoon stir in the reserved flour and cocoa mixture.
• 10
  Finally, lightly fold in the egg whites until well blended.
• 11
  Spoon the mixture into the Swiss roll tin and level the top
• 12
  Bake for 15 - 20 minutes - until sponge-like to the touch.
• 13
  Turn the sponge onto the greaseproof paper dusted with caster sugar.
• 14
  Peel away the baking parchment and roll the sponge with the greaseproof paper inside.
• 15
  Now leave it to cool.
• 16
  <em><strong>FOR THE BUTTER CREAM FILLING:</strong></em>
• 17
  Cream the butter, sugar and cocoa in a mixing bowl until smooth.
• 18
  Add the brandy and mix well.
• 19
  Once the sponge has cooled unroll it carefully and spread half of the filling onto the sponge.
• 20
  Spread the rest of the filling over the cake to cover it.
• 21
  Dust the log with cocoa powder and icing sugar.
• 22
  <em><strong>
• 23
  </strong></em>