This is a true classic that has been made my many over the years, something I have done but not for many years. But is always a firm favourite of mine, however I have swapped and changed things up a little by adding a white chocolate cream and cranberry jam filling. These pairings work so well together as the super sweet cream is compensated by the sharp cranberry jam rolled up with a light chocolate fatless sponge.
Ingredients for sponge
- 4 large egss
- 100g Caster sugar
- 40g Cocoa powder
- 65g of Self Rasing flour
Ingredients for filling
- 200ml of Double Cream
- 100g White Chocolate
- 300g Cranberries
- 50g Caster Sugar
Ingredients for Chocolate Ganche
- 300ml Double Cream
- 300g Chocolate – 50% cocoa solids
- Start by preheating the oven to 200 degrees Celsius. Prepare a swissroll tin by adding greeseproof paper and greesing to ensure that the sponge comes away from the paper.
- Add the cranberries to a small pan along with the sugar and about 100ml of water. Sitting occasionally whislt making the sponge.
- Make the sponge by whisking the eggs and sugar with an electric whisk until light, airy and pale in colour.
- Fold in the sifted flour and cocoa powder trying to make sure that as much air is kept as possible.
- Bake in the oven for 8-10 minutes. Until firm to touch.
- Score along one long side and roll up with the paper and leave to cool fully rolled up this is to ensure that it forms no cracks.
- Continue to stir the cranberries until they have reduced down to a thick sauce.
- Whisk the double cream for the filling until thick, melt the white chocolate and fold into the cream and set aside.
- Make the chocolate ganache by heating the cream warm through at drinking temperature, then remove from heat and add the chocolate and stir until melted.
- Cool the ganache in the fridge until really thick and able to pipe this can take a while I had to leave it overnight.
- Unroll the Swissroll and add the cream filling along with the cranberry jam.
- Roll back up trying not to roll too tightly or the filling will come out.
- Cut 1/4 of the roll off and add to the side of the longer roll.
- Once the ganache is thick fill a piping bag using a medium star nozzle, and pipe lines onto the Yule logs to add the effect of bark.