A favourite with all the family!
Bûche de Noël
Preparation time 45 mins - Baking time 20 mins - Serves 8-10
For the genoise sponge:
- 5 eggs
- 150g caster sugar
- 60g butter, melted
- 75g plain flour
- 50g cocoa powder
- For the frosting:
- 225g butter, softened
- 200g icing sugar
- 200g dark chocolate, melted
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease and line a 35x25cm swiss roll tin.
- Place the eggs and the sugar in a large mixing bowl and whisk using an electric hand whisk or freestanding mixer until the mixture has doubled in volume and holds a ribbon trail across the surface. You can speed up the hand whisk process if you set the bowl over a pan of water that has boiled and then taken off the heat.
- Add a little of this whisked mixture to the melted butter and beat together. Then carefully add the butter mixture to the whisked eggs and sugar and fold in. Sieve the flour and cocoa powder over the mixture and fold in carefully using a metal spoon. Pour into the prepared tin and bake for 20 mins until springy to the touch.
- When the sponge is cooked, allow to cool for 2 mins then turn out onto a sheet of greaseproof paper that has been well dusted with icing sugar or caster sugar. Trim the short edges and slightly score along one of the long sides of the sponge, 1cm in from the edge. Roll the sponge around the paper and allow it to cool completely. Rolling whilst warm helps to prevent cracking.
- While the sponge is cooling, prepare the frosting by beating together the butter and icing sugar until smooth and creamy and add the melted chocolate beating to mix thoroughly. When the sponge is cool, un-roll gently and spread over one third of the icing then re-roll to form a log.
- Cut the cake at a 45 degree angle 10cm from the end and use some frosting to stick this piece of cake on the side of the main log to form a branch. Spread the rest of the frosting over the cake and use a flat knife to make a bark pattern. Dust with icing sugar and decorate with some festive holly.
* This genoise sponge recipe can also be filled with fresh cream and fruit for a dessert alternative