Swap the traditional Christmas cake for a summary Swiss Roll cake that’s as delicious as it is visually stunning. With cinnamon, mixed fruit and brandy mascarpone you will want to make this Christmas Yule Log all year.
Christmas Yule Log Recipe
Serves 8
Ingredients:
½ cup mixed peel, finely chopped
½ cup currants, finely chopped
½ cup raisins, finely chopped
½ cup plain flour, plus 1 tbsp extra
1 tsp baking powder
2 tbsp almond meal
1 tsp ground cinnamon
5 eggs, at room temperature
½ cup caster sugar, plus ¼ cup extra
50g unsalted butter, melted
600ml thickened cream
Pfeffernüsse biscuits, to serve
Freshly grated nutmeg, to serve
Brandy mascarpone cream
¾ cup single cream
⅓ cup icing sugar, sifted
1 tsp vanilla extract
1 tbsp brandy
250g mascarpone
Method:
Preheat oven to 180°C (160°C fan forced). Line a lightly greased 29cm x 41cm baking tray with non-stick baking paper. Toss the fruit with 1 tablespoon of flour and sprinkle onto the tray in an even layer with the dried fruit. Set aside.
Triple sift the ½ cup plain flour, baking powder, almond meal and cinnamon into a large bowl and set aside.
Place the eggs and ½ cup caster sugar in the bowl of a stand mixer and whisk on high speed for 10 minutes or until pale, thick and tripled in volume. Sift half the flour mixture over the egg mixture and, using a metal spoon, gently fold to combine. Repeat with remaining flour mixture. Add the cooled melted butter and gently fold to combine.
Pour mixture into the prepared tray and gently smooth across the top with a palette knife.
Bake for 12-14 minutes or until just cooked when tested with a skewer.
While the cake is cooking, place a large piece of non-stick baking paper on a kitchen bench and sprinkle evenly with the extra ¼ cup caster sugar.
Turn out the cake onto the prepared paper (removing the paper from the tray). Using the prepared paper and starting from one of the short sides, roll up the cake.
Cover with a clean tea towel and set aside, seam-side down, to cool completely.
To make the brandy mascarpone cream, place the single cream, icing sugar, vanilla extract, brandy and mascarpone in the bowl of a stand mixer and whisk until stiff.
Carefully unroll the cake and spread with the brandy mascarpone cream. Roll the cake back up to enclose the filling within.
To serve, whisk the thickened cream until firm peaks form. Top the roll with cream, halved biscuits and nutmeg to serve. This dessert is best made and served on the same day.
Smart Tip:
For individual swiss rolls, before rolling, cut your sponge cake into 4 equal rectangles. Roll each up following the recipe. Spread with mascarpone cream and cut each in half to create 6 individual rolls.
