Chocolate Yule Log

30 minutes + 15 minutes Serves 10

Ingredients

  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup plain flour
  • 1 tsp baking powder
  • 2 Tbsp cocoa
  • 250 ml cream, whipped
  • 125 g margarine
  • 2 Tbsp cocoa
  • 1 1/2 cups icing sugar
  • caster sugar for dusting
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How to Whip Perfect Cream

Method

1. Preheat oven to 180°C (160°C fan forced). Grease and line a 28 x 18cm tin with baking paper. Dust a second sheet of baking paper with caster sugar and place on a tea towel for when the cake is cooked.

2. In a large bowl beat the eggs and sugar for 4 minutes until thick and pale. Sift in the flour, baking powder and cocoa mixing gently. Spread the mixture evenly into your lined tin. Bake for 12 minutes or until it springs back when touched.

3. Remove from the oven and tip onto the baking paper. Carefully peel off the baked piece of baking paper and roll the sponge from the long side. Allow to cool completely.

4. When ready to fill, unroll the log, spread with cream and re-roll.

5. For the icing, sift the cocoa and icing sugar in a bowl and beat in the margarine until smooth. Spread over the log and decorate with a fork to resemble bark.

Tip: For a quicker option, buy a store-bought chocolate log from our bakery section

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