This is a great alternative dessert for those who aren't Christmas pudding fans. The traditional Yule Log recipe has been given a twist, thanks to the addition of Guinness in the buttercream. Trust us, it really works!
- For the sponge
- 55 grams flour
- 55 grams cocoa powder
- 1/2 teaspoon salt
- 6 large eggs separated
- 1/2 teaspoon of cream of tartar
- 220 grams sugar
- 4 drops almond essence
- For the buttercream
- 195 grams butter
- 275 grams icing sugar
- 110 grams cocoa powder
- 50-75ml Guinness
Method1 Sift the flour, cocoa and salt then set aside.
2 Whip the egg white till near peak stage and add cream of tartar and keep whisking until peaks form.
3 Place egg yolk, sugar and almond essence in a bowl and whisk well until light and pale. Add flour, cocoa and salt mix to yolks and gently fold into the mixture.
4 Fold in the egg whites and spoon onto a greaseproof lined swiss roll tray and bake at 180C for 15 minutes.
5 For the butter cream, beat the butter, icing sugar, cocoa and Guinness until light and fluffy.
6 When sponge is cooked, turn out onto greaseproof paper. Peel away the baked greaseproof paper and roll the sponge with the sheet inside it and the let it cool.
7 When sponge is cooled unroll the sponge and spread half of the buttercream onto the sponge and roll.
8 Spread the remaining buttercream around the rolled sponge and let it cool. Sprinkle the Yule log with icing sugar and serve.
Prep Time15 minutes
Cook Time15 minutes
Nutrition InformationServes 6-8
Check out these other festive recipes:
Mary Berry's fresh Salmon & Dill Terrines
Christmas Trifle Cupcakes
Christmas Rum Cocktails