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Swiss Roll 3 eggs
100g caster sugar
80g plain flour
20g cocoa
1 tablespoon hot water 1. Pre-heat oven gas mark 7, 220°C, 425°F.
2. Line a Swiss roll tin 13 by 9 inches with greaseproof paper.
3. Put eggs and sugar into a large bowl and whisk until light and creamy and until the mixture is thick enough so that when the whisk is lifted a trail of mixture remains for several seconds.
4. Sift half the flour over the mixture and fold in carefully with a large metal spoon. Then add the remaining flour in the same way and lightly stir in the hot water.
5. Carefully spoon the mixture into the prepared tin and spread evenly into the corners and level the surface.
6. Place in the oven for 7 - 10 minutes until well risen and spongy.
7. Have some greaseproof paper ready, turn the cake quickly out of the tin onto the greaseproof, trim off the crusty edges and roll it up loosely.
8. When the cake is cold, unroll and remove the paper, spread with butter cream and re-roll.
9. Place the Yule log on a serving dish and spread the rest of the butter cream over to cover. Mark it with a fork to resemble a log. Chill until firm. Dust the cake with either sifted cocoa powder or icing sugar depending on the look you want. Decorate in a festive way. Butter Cream 200g icing sugar
100g unsalted butter
2 tablespoons cocoa
2 tablespoons of boiling water 1. Blend the cocoa with the boiling water.
2. Cream the butter with half the sugar until light and fluffy.
3. Gradually work in the rest of the sugar, then beat in to cocoa paste. Tip: If you haven’t got time to make your own Swiss roll why not buy one and get the children to cover with the butter cream and decorate.
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