Mini Yule logs

Mini Yule logs

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Welcome to Day 11 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!

These mini chocolate logs are so cute, just the right size to serve for tea on Christmas day, and look really effective with the markings and icing decorations. Make sure to cover the sponge with a tea towel after you have removed the baking paper, or it could dry out and become difficult to roll.

I used gingerbread coffee syrup in the filling to give it a spicy taste, but you could use rum or any other syrup in place of it. The decorations are really easy to make – we used icing coloured with gel food colourings rolled into balls and cut into holly leaves using a cutter.

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Mini Yule logs

For the sponge:

  • 3 eggs, separated
  • 50g caster sugar
  • 25g caster sugar
  • 25g cocoa powder
  • 1 tsp cinnamon
  • 1/2 mixed spice

For the filling:

  • 60g softened butter
  • 200g icing sugar
  • 1 tsp vanilla bean paste
  • 1 tbsp. milk
  • 1 tsp gingerbread syrup

For the ganache:

  • 115g double cream
  • 100g dark chocolate, chopped

Holly and Ivy decorations, made out of icing

  1. Heat oven to 200C/fan 180C/gas 6. Grease and line a Swiss roll tin with baking parchment. Beat the egg whites and the 25g of sugar until stiff peaks form.
  2. Whisk the egg yolks and the 50g of sugar until thick, light and creamy, then fold in the cocoa powder and spices.
  3. Stir a spoonful of egg whites into the cocoa mixture to loosen in, then fold the rest of the egg whites in in three batches, trying not to knock any air out.
  4. Pour the mixture into the tin and bake for 10 minutes. When cooked, turn out onto a board, remove the paper and cover with a tea towel.
  5. Make the filling by beating everything together to a smooth mixture. When the sponge is cool, spread the filling over, making sure to get right to the edges, then cut into 8 squares.
  6. Roll each piece up until you have 8 little swiss rolls.
  7. Make the ganache by heating the cream until piping hot but not boiling, add the chocolate and leave to melt.
  8. Once the ganache is thick and cool, spread over the logs. Make marks in each log with a cocktail stick to resemble bark, then top with the decorations

Recipe adapted from Cupcake Jemma

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