Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 29 FOOD&DRINK The very best of Christmas Photography: Maja Smend Food Styling: Kim Morphew / Lola Faura Props Styling: Wei Tang Chocolate-lovers will never forget the year that you brought this beauty to the table. The light sponge is easy to roll, meaning you can achieve that satisfying swirl of rich buttercreamwithout the stress Serves 10 Prepare 30 minutes + cooling and chilling Cook 15 minutes 4 British Blacktail Free Range Large Eggs 100g caster sugar 75g self-raising åour 50g cocoa powder Icing sugar, for dusting For the buttercream älling 150g unsalted butter, softened 300g icing sugar, sifted 50ml double cream For the ganache icing 175g dark chocolate (70% cocoa), chopped 125g unsalted butter 2 tbsp golden syrup 175ml double cream 1 Preheat the oven to 180°C, gas mark 4 and line a large baking tray or Swiss roll tin (about 32x22cm) with baking parchment. Using a freestanding mixer, whisk the eggs and sugar together for about 8 minutes, or until thick and frothy and the whisk leaves a trail visible for at least 3 seconds when removed. 2 Sieve over the åour and cocoa powder. Use a balloon whisk to gently fold the dry ingredients into the egg mixture until no åoury patches remain. Scrape the mixture into the lined tin and use a spatula to spread it into the corners. 3 Bake for 10-12 minutes. The cake should be risen and ärm to the touch, and a skewer inserted should come out clean. Remove from the oven and carefully åip the cake onto a sheet of baking parchment dusted with icing sugar. Peel the baking parchment off the bottom of the cake, then roll tightly, starting at one of the short edges. Leave to cool completely while rolled up. 4 To make the buttercream älling, beat the butter in a large mixing bowl with a electric beaters until loose. Add the icing sugar in stages, whisking until smooth, then add the double cream. Beat for a few minutes until light. 5 For the ganache, bring a small saucepan of water to a gentle simmer. Put the chocolate, butter and syrup in a large heatproof bowl. Without the bowl touching the water, set it over the top of the pan. Stir until melted, then remove from the heat and stir in the cream. Cool, cover and chill the ganache for 1 hour, or until ready to use. 6 When the cake is cool, carefully unroll it. Don’t worry if it cracks, because it will be coated in ganache. Using a palette knife, spread an even layer of buttercream over the sponge, then roll it up again. 7 Spoon the ganache into a piping bag ätted with a star nozzle and pipe lines of ganache all over the cake to create a wood bark effect. (Alternatively, spread onto the cake in an even layer, then use a fork to create a wood bark effect.) Dust with a little more icing sugar before serving. The yule log will keep for 2-3 days in the fridge. V Per serving 2778kJ/667kcals/45g fat/27g saturated fat/58g carbs/50g sugars/2.8g äbre/7.1g protein/0.3g salt Chocolate yule log