Yule logs are a festive staple, Liam's rich chocolatey sponge is filled with spiced Dr. Oetker Buttercream. Impress your mates with this one MOB.
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Serves
4
Egg
Caster Sugar
Plain Flour
Cocoa Powder
Ground Ginger
Ground Clove
Ground Cinnamon
Baking Powder
For the Filling
Vanilla Buttercream
Caramel Flavour
Ground Ginger
Ground Clove
Ground Cinnamon
Cocoa Powder
Caster Sugar
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Serves
4
Egg
Caster Sugar
Plain Flour
Cocoa Powder
Ground Ginger
Ground Clove
Ground Cinnamon
Baking Powder
For the Filling
Vanilla Buttercream
Caramel Flavour
Ground Ginger
Ground Clove
Ground Cinnamon
Cocoa Powder
Caster Sugar
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat oven to 180°C/354°F.
Step 2.
Line a flat baking tray with parchment.
Step 3.
Whisk your eggs and sugar together for about 5 minutes until they are thick and moussey. When you lift your whisk and drag the mixture along the surface of your mousse, the ribbon should hold it’s shape for 3 seconds.
Step 4.
Sift in your flour, cocoa powder, ginger, cloves, cinnamon and baking powder, then fold to combine.
Step 5.
Gently pour your mixture into the tin and bake for 10-12 minutes.
Step 6.
Leave to cool briefly, then tip onto a kitchen towel and roll up whilst still warm. Leave to cool in its rolled-up shape.
Step 7.
Whilst your cake cools, mix your icing. Combine your Dr. Oetker Vanilla Buttercream with your Dr. Oetker Caramel Flavour, ginger, cloves and 1 tsp of your cinnamon until you have smooth icing.
Step 8.
Combine your remaining cocoa powder, sugar and your remaining cinnamon in a bowl.
Step 9.
Carefully unroll the sponge, then spread with half the icing.
Step 10.
Carefully roll up your roll again and cut a diagonal slice about a third of the way up the roll. Reattach with icing to look like a branch, then spread with your remaining icing. Sprinkle with your spiced sugar, then top with holly and serve!
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