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Delicious Christmas Desserts – French Yule Log

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy French Ch4, Teletext 8 servings

INGREDIENTS

3 lg Eggs
4 oz Caster sugar
3 1/2 oz Plain flour
1/2 oz Cocoa powder
1 oz Butter
1 tb Hot water
1 500 gram tin sweetened chestnut puree
8 oz Chocolate buttercream icing
1 tb Icing sugar

INSTRUCTIONS

Preheat oven to Gas Mark 5/375F/190C. Grease and line a 13 in x 9 in Swiss
roll tin with greased silicone paper.
Sift the flour and cocoa onto plate; set aside in warm place. Melt butter.
Using an electric mixer, whisk the eggs and caster sugar in a heatproof
bowl until well-blended.
Place the heatproof bowl over large pan of hot water. Continue whisking
until egg mixture is pale and leaves a trail when the whisk is lifted.
Re-sift the flour/cocoa mixture. Using a metal spoon, fold into egg.
Fold in melted butter. Fold in 1 tbsp hot water. Pour the mixture into a
lined Swiss roll tin.
Bake for 10 minutes until the cake feels firm when pressed gently.
Place sheet of greaseroof paper on a damp tea-towel. Sprinkle paper with
caster sugar.
Turn the baked cake straight from the oven onto the sugared paper. Remove
the lining paper from the cake. Trim off cake's crusty edges.
Roll up the cake from a short side. Cover with the damp tea-towel and set
aside to cool.
Uncover and unroll the cake. Spread with chestnut puree. Roll up the cake
carefully over puree.
Place on serving dish. Spread with chocolate icing. Lightly dust with
sifted icing sugar.
Converted by MC_Buster.
NOTES : Try this yummy French Christmas cake.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.

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