Log in for Yuletide cheer

Want lots of smiles at your Christmas parties? Mak... more

Whisk egg whites until they’re stiff, with about 50g of caster sugar. Photographs by Pradeep Gaur/Mint
1/19Whisk egg whites until they’re stiff, with about 50g of caster sugar. Photographs by Pradeep Gaur/Mint
Add remaining sugar to egg yolks and whisk until the mixture is thick and resembles pale mayonnaise
2/19Add remaining sugar to egg yolks and whisk until the mixture is thick and resembles pale mayonnaise
Sieve the cocoa powder over the egg-yolk mixture and fold in
3/19Sieve the cocoa powder over the egg-yolk mixture and fold in
Gently stir the egg whites into the egg-yolk mixture until it is completely blended
4/19Gently stir the egg whites into the egg-yolk mixture until it is completely blended
Line a Swiss roll tin measuring 33x23cm with baking parchment. Pour mixture on to baking parchment.
5/19Line a Swiss roll tin measuring 33x23cm with baking parchment. Pour mixture on to baking parchment.
Preheat the oven to 180 degrees Celsius. Bake for about 20 minutes
6/19Preheat the oven to 180 degrees Celsius. Bake for about 20 minutes
While the sponge is baking, whip cream with caster sugar until thick..
7/19While the sponge is baking, whip cream with caster sugar until thick..
Beat together butter and icing sugar until soft and pale
8/19Beat together butter and icing sugar until soft and pale
To make the icing, melt the chocolate in a glass bowl over a pan of simmering water. Mix in the cooled chocolate with the beaten butter and sugar
9/19To make the icing, melt the chocolate in a glass bowl over a pan of simmering water. Mix in the cooled chocolate with the beaten butter and sugar
When the cake is ready, put a large piece of baking parchment on the work surface, sprinkle a little caster sugar on it, then turn the cake out on to it
10/19When the cake is ready, put a large piece of baking parchment on the work surface, sprinkle a little caster sugar on it, then turn the cake out on to it
Peel off the lining parchment paper
11/19Peel off the lining parchment paper
While the cake is still warm, roll it up tightly from one of the long sides, using the parchment paper to push it along
12/19While the cake is still warm, roll it up tightly from one of the long sides, using the parchment paper to push it along
When the cake is almost cool, unroll it and spread it with the whipped cream
13/19When the cake is almost cool, unroll it and spread it with the whipped cream
Roll it up again
14/19Roll it up again
Place the roll on the board. Cut off small triangles from each end of the roll and using a little icing, stick them to the sides of the log to form twigs
15/19Place the roll on the board. Cut off small triangles from each end of the roll and using a little icing, stick them to the sides of the log to form twigs
Cover the whole log and twigs, including the ends, with the icing. This doesn’t need to be smooth, as you want it to look like the texture of bark
16/19Cover the whole log and twigs, including the ends, with the icing. This doesn’t need to be smooth, as you want it to look like the texture of bark
You can use a cocktail stick or fork to make woody grain markings
17/19You can use a cocktail stick or fork to make woody grain markings
Sprinkle icing sugar.
18/19Sprinkle icing sugar.
Decorate with enough pine cones and winter berries
19/19Decorate with enough pine cones and winter berries
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