Yule Log – ElectricKit Aga
You will need:-
3 large free-range eggs
85g/3oz caster sugar
55g/2oz plain flour
25g/1oz cocoa powder
ocing sugar for dredging
For the filling and decoration:-
55g/2oz good Fairtrade dark chocolate
300ml/½ pint double cream, whipped to soft peak
1 tbsp brandy
25g/1oz icing sugar
Clean holly leaves
Edible red berries, such as frozen cranberries or wintergreen
How to make
Place the chocolate in a bowl at the
back of the Aga to melt.
Line an Aga swiss-roll tin with Bake-oGlide or baking parchment.
Whisk the eggs and sugar together
until thick and creamy.
Carefully fold in the sifted flour and cocoa powder.
Pour into tin and ease into corners.
How to cook
Set your temperature in your roasting oven to 180 degrees
Place the tin on the second set of runners down from the top and cook for 7-8 minutes
Dredge a clean tea towel laid flat with icing sugar and turn roulade out onto it.
Score a mark about 2cm from the long end, then roll up the roulade… carefully! Leave to cool.
Whisk the cream, brandy and icing sugar together.
When cool, unroll the roulade and spread the cream all over it
Re-roll and place on a serving dish; dust with a little more icing sugar.
Drizzle the top decoratively with the melted chocolate.
Dip holly leaves in the remainder of the chocolate and refrigerate to set.
These are lovely as decoration but not to eat!
Refrigerate for 2 hours before serving. Enjoy!
If you feel you need more AGA cooking know how, phone 01544 350382 for details of one to one or one to a group in your own home