This lovely cake, cut and decorated to look like a log, is perfect for Christmas. You can use a ready made chocolate buttercream style icing, or make your own to decorate- just be aware of the exchange value. The Yule Log will keep well in a cool place for a few days. Fate Yule Log freezes well so you can make it in advance and store it in the freezer until needed.
INGREDIENTS
For the sponge cake:
250g Fate Low Protein Chocolate Flavour Cake Mix
65g soft margarine
125ml water
2-3 tbsp jam, preferably raspberry
For the buttercream:
75g butter, at room temperature
200g icing sugar
few drops vanilla essence
1 tbsp water
1 exchange suitable chocolate spread
First, make the cake
Preheat the oven, Gas 5, 190°C, 375°F.
Place the Fate Chocolate Flavour Cake Mix into a mixing bowl. Add the margarine and the water. Mix well for 1 minute and pour it into a greased and lined Swiss Roll tin measuring 32cm x 22cm. Bake for 12-15 mins until risen and firm.
Take out of the oven, and immediately turn it out onto a piece of greaseproof paper. The paper that was used to line the tin will probably still be on the cake, so remove it and throw it away.
Spread the cake with jam, and whilst the cake is still hot, gently roll it up, starting at the longest side, using the greaseproof paper to help you. Roll it up quite tightly and place it on a wire rack or plate to cool.
Meanwhile, make the buttercream
Place the butter, icing sugar and water into a bowl. Mix well until light and fluffy. You could use an electric hand mixer if you have one. Add a few drops of vanilla essence and stir until blended. Mix the chocolate spread in and stir to blend well.
Next, put the Yule Log together
Trim both ends of the cooled Swiss roll to neaten. About 6cm from the end of the cake, cut a piece off at a sharp angle and place it on the side of the main piece of cake. Use a little buttercream to stick it in place. This represents a small branch on the side of the log.
Carefully place the cake onto a pretty plate or Christmas cake board. Gently spread the chocolate buttercream over the whole of the cake to cover. Then use a fork to mark the buttercream to look like wood bark. Decorate the top with suitable decorations. Then use a sieve to sprinkle a little icing sugar over the log.
