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Festive Log

  • A Swiss roll dressed for Christmas!

  • For great results, pep up a packet sponge with a little alcohol and a rich chocolate coating.

  • INGREDIENTS

    6 oz/185g. rich or dark chocolate mix, plus ingredients to makeup little rum brandy or other liquor
    8 oz/225g unsalted butter, softened
    1 lb/450g icing sugar, sieved
    4 oz/125g cocoa powder
    cake decorations

    METHOD

    Preheat the oven to Mark 4/350' F/ 180'C or as suggested on packet.
    Grease and line the tin Make up the sponge according to the packet instructions.
    Add a little rum to give a softer consistency. Pour into prepared tin and even out gently. Bake 10-15 minutes until well risen and firm
    Turn out onto tea towel, remove paper and roll up tightly. Cool. Blend butter, icing sugar, cocoa and 3-5 tbsp/ 45-75 ml boiling water to give a glossy mixture. chill mixture slightly.
    Unroll sponge, sprinkle with rum and spread with half filling, reroll and spread with the rest. Cut one end at an angle, to place on the side. Mark it roughly with a fork and decorate.

  • Serves: 6-8

    Prep: 45 mins
    Cook: 15 mins
    Equip: 9x13in/23 x 33 cm swiss roll tin
    greaseproof paper
    clean tea towel





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