This recipe was a little experiment that I tested out on the family over the weekend, and I’m pleased to say that they loved it! The sponge is light but full of gingerbread flavour, and although the filling is predominantly cream – the coffee flavour balances out the cream and works perfectly with the sponge. A cheeky twist on the classic chocolate yule log and one that is suitably festive for this time of year.
Merry Christmas – Nadolig Llawen!
- 115g Light Brown Sugar
- 4 Eggs
- 115g Plain Flour
- 1/2 tsp Baking Powder
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 500ml Double Cream
- 2 tbsp Icing Sugar
- 1 heaped tsp Instant Coffee Granules
- ½ tsp each of Ground Ginger and Ground Cinnamon
- A grating of Nutmeg
- Additional Icing Sugar to decorate
Preheat the oven to gas mark 6/200C/180C Fan and grease and line a 14 ½ x 9 ½ inch (37cm x 24cm) swiss roll tin.
Whisk eggs & sugar until thick, pale and volumised. This is best done using an electric whisk as it will take 5-8 minutes. Sieve the flour, powder and spices into the mixture and fold through carefully until combined. Pour into prepared tin and tilt to spread evenly, helping it into the corners gently. Bake for 10 minutes on the middle shelf.
Once baked, tip out onto another sheet of greaseproof paper and peel away the lining paper. Starting from the long end, roll up the swiss roll leaving the paper in the middle and place on a cooling rack to cool completely before filling. This will take around 30-40 minutes.
For the Latte cream filling, dissolve the coffee in a drop of water and add to the cream. Whisk the cream with the icing sugar, coffee granules and a pinch each of the spices. Don’t over whisk as the mixture will split, whisk until it reaches the soft peak stage.
To assemble, unroll the sponge and spread a good amount of the mixture on the middle – around 1/3 of the cream. Roll up the sponge again and cut a ¼-1/3 piece of cake on the diagonal – this will be the little branch. Place the main ‘log’ onto your presentation plate or board, then spread a little cream on the cut edge and attach to the main body of the log to look like a ‘branch’
You can decorate the log by either spreading the remaining cream on with a spatula and using a fork to create a bark like pattern, or if you have a star shape nozzle, place the cream into a piping bag with the nozzle in place and pipe neat lines of the cream along the log and branch. Spread a little cream on the ends of the log/branch and smooth with a spatula. To finish, spoon into a sieve a little icing sugar, ¼ teaspoon each of ginger and cinnamon and sprinkle over the whole log. Grate on a little nutmeg and serve.