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Christmas Chocolate Log Recipe   Veg  CD   CBF British  40mins plus cooling

 

Makes 1 Cake    Cold   Vegetarian  Christmas Cakes baked fayre  Britain  England Europe

 

Ingredients:

For the Sponge

   3 eggs

   75g/3oz Light Brown Sugar

   75g/3oz Plain Flour

   2 teasp Ground Cinnamon

   1 tbsp Warm Water

For the Butter Cream

   225g/8oz Butter

   450g/1lb Icing Sugar

   2 tbsp Cocoa Powder

   2 tbsp Milk

   Icing Sugar for dusting

 

Instructions

 

1. Preheat the oven to 190C, 375F, Gas mark 5 and grease and line a 17cmx27cm/7x11 inch Swiss-roll tin with greaseproof paper.

 

2. In a large mixing bowl, whish together the eggs and brown sugar until light and creamy.

 

3. Sift in the flour and cinnamon and gently fold into the mixture.

 

4. Turn into the greased tin and shake gently to even it out. Bake for 15 to 20 minutes until golden brown,  risen and firm to the touch.

 

5. Whilst still hot, turn the sponge onto a piece of greaseproof paper and place another piece of greaseproof paper on the top.

 

6. Roll the sponge up tightly, starting at the short end and leave, rolled up, until completely cold.

 

7. Meanwhile, make the filling by creaming the butter sifted icing sugar and cocoa powder together in a large mixing bowl until smooth and soft.

 

8. To assemble - once the cake is cold, gently un-roll and remove the paper. Spread a thin layer of the butter cream over the inside of the cake then re-roll. Transfer to a serving platter.

 

9. Spread the remaining butter cream over the top and sides and use a fork to make a "log" effect, dragging it lengthways over the topping.

           

10. Dust with a little icing sugar (snow) and decorate with holly, Robins etc.

 

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