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Yule Log

Published in New Hampshire Seasons - Holidays 2000

Yule log - click for bigger picture

Ingredients
  • 6 tbsp softened butter
  • 1 c sugar
  • 1¼ c all purpose flour
  • ¼ c good quality cocoa powder
  • 2 tsp baking powder
  • 3 extra large eggs or 4 large eggs

Method

1. Preheat oven to 350°.

2. Place softened butter in 6 c bowl and beat with electric mixer until creamy.

3. Add remaining ingredients, beat on low speed until blended, increase speed and beat for 2 minutes.

4. Grease and line a 10 x 14" (approx.) jelly roll pan with approx. ¾" high sides.

5. Carefully spread cake mix into pan. Don't over grease the pan since this will make it more difficult to spread the cake mix evenly. Don't worry, it will look as if you don't have enough batter for the pan.

6. Bake in preheated oven for 12-15 minutes until risen and puffy looking but cooked. It should not be hard and firm. It doesn't matter if it rises unevenly as it will sink on cooling.

7. Remove from the oven. Immediately turn out onto a piece of parchment paper liberally sprinkled with sugar. Roll up with the paper rolling up with the cake (as for a jelly roll) and leave to cool. It doesn't matter if the cake cracks as it will be covered.

8. Once cool, unroll, trim the edges for ease of rolling, and spread the cake with about half of the following chocolate mousse recipe that you have just whisked until firm.

9. Roll up the cake with the chocolate mousse inside to form a short, fat roll. If the cake is cracking, it will be held together with the chocolate mousse and will also look realistic.

10. Using a sharp knife, cut a triangular piece off each end of the roll. Place one triangle at right angles to the roll, and the second triangle on top of the roll to resemble a bumpy tree log.

11. Spread the remaining chocolate mousse over the roll, including the triangular 'bumps'. Use a fork to mark lines all around the roll to resemble tree bark. Sprinkle with powdered sugar to represent snow, and decorate with silk or foil holly leaves and berries. In England we have tiny decorative robins that we perch on the log.

This can be made the day before or frozen if required.

Oonagh Williams, the proprietor of Royal Temptations, has a Culinary Arts degree, is a qualified teacher and offers a personal chef/catering service. She is a frequent guest on WMUR ABC Channel 9's Cooks' Corner. Check out Oonagh's web site at Geocities.Com/CookingWithOonagh for more recipes and details or contact her at 424-6412.
 

Send your questions or comments to CookingWithOonagh@yahoo.com
Last modified: Nov. 4, 2000
For more FREE recipes visit: http://www.Geocities.com/CookingWithOonagh