Yule log – Willey’s Weekly Bake 67

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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

Method

  1. 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.
  2. Add the cranberries to a small pan along with the sugar and about 100ml of water. Sitting occasionally whislt making the sponge.CC938D09-EDA9-45EC-9FD0-642B77343F49
  3. Make the sponge by whisking the eggs and sugar with an electric whisk until light, airy and pale in colour.1A83A9C4-DB85-4F3E-A2D7-95FD51AB7B2D
  4. Fold in the sifted flour and cocoa powder trying to make sure that as much air is kept as possible.16B3DCA6-A2F7-4A6B-9E86-EEB46ED6DAD4
  5. Bake in the oven for 8-10 minutes. Until firm to touch.
  6. 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.3FEC06FE-4019-48A6-AF8A-9967E8F0C8B7
  7. Continue to stir the cranberries until they have reduced down to a thick sauce.
  8. Whisk the double cream for the filling until thick, melt the white chocolate and fold into the cream and set aside.
  9. 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.
  10. Cool the ganache in the fridge until really thick and able to pipe this can take a while I had to leave it overnight.
  11. Unroll the Swissroll and add the cream filling along with the cranberry jam.81482CEF-F949-4FCE-8B4D-FEEEA46B6DBC
  12. 32E61D28-7FDD-4305-B77F-731CFFC7F819
  13. Roll back up trying not to roll too tightly or the filling will come out.
  14. Cut 1/4 of the roll off and add to the side of the longer roll.B030452D-9C13-4009-8C2F-5B4DC2BDF09A
  15. 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.

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