About this recipe:A Christmas yule log made by filling a chocolate swiss roll with white chocolate buttercream icing. Heaven!
For the swiss roll
100g caster sugar
120g plain flour
1 / 2 teaspoon ground cinnamon
2 tablespoons grated chocolate
For the buttercream
1 teaspoon icing sugar
100ml single cream
150g white chocolate, cut into chunks
cold strong coffee
chocolate with hazelnuts, grated
chocolate shavings and chocolate, for decorating
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Method Prep:3hr › Cook:25min › Ready in:3hr25min
Preheat the oven to 180 degrees C / Gas 4. Grease a swiss roll tin with butter and line with greaseproof paper.
Mix the sugar and the eggs in a bowl until white and fluffy. Sieve the flour and stir into the sugar and eggs. Add cinnamon and grated chocolate. Pour into swiss roll tin and smooth out.
Bake for 10 minutes then remove and immediately roll up the cake by grabbing the shorter edges of the greaseproof paper and rolling towards the other end. This way, the cake will keep its shape.
For the buttercream: Add butter and icing sugar to a bowl and mix. Set aside.
Heat 100ml of single cream in a saucepan over low heat until warm (not hot). Remove from heat then add 150g white chocolate cut into chunks. Melt, stirring from time to time then add the butter-sugar mixture and stir well.
Chill in a freezer for 5 minutes then beat until soft. Cover and refrigerate.
Unroll the swiss roll and remove the greaseproof paper from the cake. Cut the edges of the cake (if you like), then brush the cake with strong coffee. Sprinkle over the grated hazelnut chocolate. Spread half of the buttercream over the sponge, leaving room at the edges - then roll up.
Spread the remaining cream over the cake and refrigerate for 10 minutes. Decorate with swirls using the back of a fork.
Decorate with white chocolate shavings and chocolate coffee beans.
Even if I have a very reliable recepie from my granny for sponge, I'm very glad I tried this one - it's different but in a very good way-the sponge is very delicate and moist - I did follow all instructions and the cake was perfect. 10 minutes in oven may seem not long enough, it looked like it needed another 2-3 minutes but turned out to be perfect and longer baking would make it dry.
The only thing I would change is the cream- it wasn't bad, but for me it was too buttery and too sweet, so next time I would add to it a few raspberries etc(I put a few on the top but it still wasn't enough). I also exchanged cacao for coffee and it worked perfectly.
And the timing is much shorter - altogether ( without chilling overnight) it took me about an hour. - 13 Feb 2016