YULE LOG BAKING TRAY RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4, and line a 25cm x 35cm baking tray with greaseproof paper.
  2. To make the sponge, first separate the eggs. Then, using an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light. Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon, so you keep in as much air as possible.
  3. Spoon the batter into the lined tray, then gently and evenly spread it out. Scatter the hazelnuts on a separate tray and bake both for 8 to 10 minutes, or until the sponge is just cooked through and springy to the touch.
  4. While it’s still hot and soft, turn out the sponge onto a large sheet of greaseproof paper (35cm x 45cm) on a flat surface. Peel off and discard the baked piece of greaseproof. With one of the longest sides in front of you, fold over the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Leave to cool.
  5. Meanwhile, melt the chocolate and butter for the hazelnut spread with a big pinch of sea salt in a heatproof bowl set over a pan of simmering water.
  6. Once cool, blitz most of the toasted hazelnuts to a completely smooth paste, then mix into the melted chocolate and butter. Put one half of the mixture into a jar for another day (see tip), pour the remainder into a tin or bowl, then pop both into the fridge for 2 hours to set.
  7. For the filling, whisk the cream and icing sugar to soft peaks. To assemble, unroll the sponge so it’s flat, removing the paper. Spread the hazelnut chocolate spread all over and up to the edges, then repeat with the cream. Along one long edge, dot on the cherries and drizzle over a tablespoon of the juices from the jar, then grate on the clementine zest. Re-roll the sponge and pop into the fridge.
  8. Meanwhile, make your buttercream. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool. Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the icing sugar and cooled melted chocolate.
  9. Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place. Evenly cover the whole log with buttercream, then use a fork to decorate it. Blitz up the reserved hazelnuts and dust them on top, along with some desiccated coconut, then decorate with plastic Bambi figures, whatever you like – go to town!

Steps:

• Chocolate Sponge Pre-heat the oven. Rub some butter around the inside of a 23 x 33cm/9 x 13” Swiss roll tin or insert a baking liner. Separate the eggs into two bowls and beat the whites until stiff. Add the sugar to the yolks and beat until thickened. Sieve the cocoa over the yolks and beat again. Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action. Sieve the flour into the bowl and gently combine by cutting and folding with the spoon. Pour the mixture into the prepared tin, spreading it out to the edges. Bake for 10-12 minutes. Spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together. Remove the baking tray, and cake liner if used, to leave the sponge on the tea towel. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside. Leave the cloth and sponge cylinder to cool completely. Chocolate Filling Cut the butter into small cubes, put them in a bowl and beat until the butter is light and fluffy. Sieve the icing sugar and cocoa into the bowl and beat until combined and soft. Gently unroll the cold sponge. Spread the filling all over the inside of the sponge. Roll up the filled sponge, making sure the filling stays inside. You can use the tea towel to help with this. Chocolate Log Topping Cut the butter into small cubes, put them in a bowl and beat it until the butter is light and fluffy. Sieve the icing sugar into the bowl and beat until combined. Gently melt the chocolate and mix this into the bowl. Spread the topping over the rolled-up sponge. Drag a fork through the icing to create a log texture.