24 December 2011

Christmas Adam...

♥ Ceri makes...  tradition has become that myself and the girls from school get together every year on Christmas Adam (Christmas Eve Eve!).  In honour of the occasion I whipped up a Festive Yule Log or Buche de Noel.

It may be a bit late in the festivities now but save this recipe for next year to wow your friends and family!

♥ CAKE - 70g plain flour, 10g cocoa powder, 1 tsp baking powder, a pinch of salt, 4 eggs separated, 170g caster sugar, a dash of vanilla extract, 2 tbsp icing sugar
♥ CREAM - 300ml double cream, 4 tbsp icing sugar, cocoa powder and tia maria to taste

Line a swiss roll tin with greaseproof paper and pre-heat the oven to 190C/Gas Mark 5
Whisk the egg whites until stiff, add a little sugar.  Beat the egg yolks,  add the sugar,  gradually mix into the flour,  baking powder and salt.  Then fold in the egg whites.
Spread the mixture onto the tin evenly and bake for approx 15 minutes or until golden and remove from the oven to cool,  removing the greaseproof paper
Whip the cream and mix in the icing sugar,  sieve in the cocoa powder both to suit your taste and to achieve the colour you desire,  then add a few generous splashes of Tia Maria to suit your taste
Spread half the cream evenly on the cake and carefully roll.  Cut about a third of one of the ends of the cake off at an angle and using some of the cream rejoin it to the main cake to achieve a log like look!  Then cover the cake with the remaining cream mix,  finish by making grooves in the cream to complete the log look,  a sprinkle of icing sugar for some freshly fallen snow...

A sprinkle of edible glitter adds that magical Christmas touch  ...although not perhaps the most photogenic makes of late!

♥ Ceri makes...  xx

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