Yule Log

Name: Yule Log
Yield: Serves 6—8
Cuisine: France
Ingredients: ½ pt (250 ml) double cream; apricot jam; icing sugar; ¼ teaspoon (½ x 2.5 ml spoon) cream of tartar; 2-3 tablespoons (2-3 x 15 ml spoon) warm water; 2 rounded tablespoons (3 x 15 ml spoon) cocoa powder, finely sifted; 1½ level teaspoons (3 x 2.5 ml spoon) baking powder; 3 oz (75 g) ground hazelnuts (whizz up the whole nuts for a moment in either a liquidiser or coffee grinder) or ground almonds; 5 oz (125 g) caster sugar; 5 large (size 4) eggs - separated

Preparation info

Serves
6—8

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

You may prefer, like the French, to have a rich chocolate log at Christmas instead of Christmas cake (or have it as well). This one, made with ground hazelnuts instead of flour, is light and luscious.

Ingredients

5 large (size 4) eggs - separated
5 oz (125 g) caster sugar

Europe
France
Cake
Christmas
December
Gluten-free
Vegetarian

Method

Heat the oven to Gas Mark 4/350°F/180°C. Lightly oil a large swiss roll tin measuring approximately 14 in. x 10 in. (35 cm