By Mrs Tombs (Catering Manager)

The Greens Team loves embracing the festive spirit, and the students’ Christmas Dinner Day is always a highlight of the calendar. This year, we’re adding a traditional touch with a delicious Yule Log for dessert. It makes a wonderful centrepiece for any buffet table and tastes fantastic too.

Why not try baking one at home? Get creative with the decorations, and don’t forget to tag us on ‘X’ with your creations at @BGS_Greens.

Recipe

• 3 eggs
• 85g caster sugar
• 85g plain flour (minus 2 tbsp)
• 2 tbsp cocoa powder
• ½ tsp baking powder

Filling

• 50g unsalted butter (plus extra for the tin)
• 140g dark chocolate
• 1 tbsp golden syrup
• 284ml double cream
• 200g sifted icing sugar

Method

Preheat the oven to 180°C (fan). Butter and line a 23 x 32cm Swiss roll tin with baking parchment.

1.  Beat the eggs and caster sugar together with an electric whisk for about 8 minutes until the mixture is thick and creamy.
2. Mix the flour, cocoa powder, and baking powder together, then sift onto the egg mixture. Carefully fold it in, maintaining as much air as possible. Pour the mixture into the tin, then tip the tin gently from side to side to spread it evenly into the corners. Bake for 10 minutes.
3. Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment and peel off the baking paper used in the tin. Roll the cake up from its longest edge with the parchment inside and leave it to cool.
4.  While the sponge cools, make the icing. Melt the butter and dark chocolate together in the microwave, stirring to combine. Be careful not to burn the chocolate. Stir in the golden syrup and 5 tbsp of double cream, then beat in the icing sugar until smooth.
5. Whisk the remaining double cream until it holds its shape. Unroll the sponge, spread the cream evenly over the top, then carefully roll it back up tightly to keep the cream in place.
6. Cut a thick diagonal slice from one end of the log. Place the log on a serving plate, positioning the slice on the side with the diagonal cut against the main cake to create a branch. Spread the icing over the log and branch (avoiding the ends), then use a fork to create bark-like lines. Dust with icing sugar to resemble snow and decorate with holly.

We can’t wait to see your creations!