Yule Log Cake

Here comes my most favourite Christmas special "YULE LOG CAKE". I had a wrong assumption in my mind that this cake is very difficult to make but trust me it is very simple. This is a chocolate lovers cake. Many flavour variations can be made but the the traditional log is definitely Chocolate.

Ingredients:
6 Large Eggs (seperated)
150 gms Caster Sugar
50 gms Cocoa powder

For the icing:
200 gms Unsalted Butter
250 gms Dark Chocolate
50 gms Brown sugar
1 teaspoon Vanilla extract
200 ml fresh cream
4 tablespoons Icing sugar

Method:

• Preheat the oven 180 degree celsius .
• In a large clean bowl, whisk the egg yolks and add the caster sugar, whisk for about 5 mins.
• Sieve the cocoa powder and add to the yolk mixture and whisk.
• In a separate bowl, whisk the egg whites until thick and peaking. 
• Fold the egg whites with the yolk mixture very carefully to avoid losing the air and make sure it is well mixed.
• Line a Swiss roll tin with baking parchment, pour the cake mixture and bake it in the oven for 20 mins.
• Let the cake cool for a while to avoid the cake from drying cover loosely with a clean towel.
• To make the icing, melt the chocolate with the butter in a heatproof bowl suspended over a pan of simmering water.
• Add the brown sugar and vanilla extract and stir till the sugar dissolves.
• Let it cool in the refrigerator for about an hour, once in a while stir the mixture to avoid the chocolate set separately.
• Whisk the cream and Icing sugar till the cream gets thicken.
• Sit the flat chocolate cake on a large piece of baking parchment, spread a part of the chocolate icing over the sponge and spread the fresh cream icing as the second layer.
• Start rolling from the long side facing you, taking care to get a tight roll from the beginning, and roll up to the other side. Pressing against the parchment, rather than the tender cake.
• Cut both the ends slightly at a gentle angel and place the Swiss roll on a board or long dish.
• Spread the yule log with the remaining icing, covering the cut-off ends as well as the whole cake.
• If you feel the icing is sticky and not able to spread evenly, wet your fingers slightly and make the icing even.
• Create the wood-like texture by marking along the length of the log with a skewer or fork, remembering to do wibbly circles, as in tree rings, on each end.
• Sieve the Icing sugar on the cake for dusting to give a snow effect.
• Allow the cake to set in the refrigerator for about 2-3 hrs.
  

Tip

Make the yule log up to 1 week ahead and store in an airtight container in a very cool place.