Friday, 19 December 2014

Yule Log and "Butter" Cream

Just in time for Christmas ;)

Yule Log

75g plain flour (Doves Farm)
25g cocoa powder
½ tsp xanthum gum
100g caster sugar
3 eggs
1 tbsp vanilla essence
Warmed jam or “butter”cream icing (see further recipe)

Preheat oven 200C (180C fan)
Oil and line a rectangular swiss roll tin
Whisk sugar and egg with a hand whisk until pale, fluffy and thick enough to hold a trail in the mixture.
Sieve the flour, cocoa powder and xanthum gum. Gently fold half into the egg and sugar mixture. Once incorporated fold in the other half with the vanilla essence.
Pour the mixture into the tin be carefully to reach the edges but not to knock the air out of the mixture.
Bake for approx. 10mins until golden, risen and firm.
Use a second piece of baking parchment, dusted with icing sugar, to tip the baked cake onto.
Spread jam or icing onto the cake, score a line in the cake at one end but do not cut all the way through. Use this end to start gently rolling the cake using the baking parchment to keep the roll even and tight.
Leave to cool with the seam side of the cake at the bottom
Decorate once cool by dusting with icing sugar or “butter”cream

Chocolate “Butter” Cream

100g dairy free butter (Pure sunflower)
450g icing sugar
50g cocoa powder
3 tablespoons alternative milk or cream

Sieve icing sugar and cocoa powder into a large microwaveable bowl
Add the dairy free butter and cream or milk
Warm in the microwave for no more than 1 minute and if not melted a further 10 seconds at a time
Mix together thoroughly
To thicken consistency add more icing sugar or to thin add more cream

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