This is my modern take on the traditional Yule Log. It was a big hit at our Christmas dinner, specially with my niece and nephew, thanks to Nutella – which made my life much easier and resulted in a great bark look-alike 🙂

Hope you all had a wonderful Christmas!

YULE LOG

INGREDIENTS
3 large free range eggs
75g caster sugar
60g flour, sifted
15g cocoa powder, sifted
whipped cream (about 2 cups)
Nutella (about 500g)
icing sugar, for sprinkling

METHOD
Preheat oven to 180°C. Line a Swiss roll tin with parchment.
In the bowl of a stand mixer, whisk together eggs and caster sugar until very fluffy and pale (about 6-8 minutes). Fold in flour and cocoa powder carefully, using a metal spoon.
Pour batter into prepared tin and bake for about 12 minutes or until you lightly press the surface and it springs back. Leave in the tin for 5 minutes, then turn it out onto a piece of parchment sprinkled with caster sugar. Roll it whilst it’s still warm, using the parchment to help separate the laps and let it cool.
Unroll the sponge, spread a thin layer of Nutella and then a generous layer of whipped cream. Roll the sponge again and cut off a small piece of one of the ends and set aside. Transfer the roulade to your serving plate and cover it with Nutella (don’t bother making it pretty and even). Place the reserved piece on top and cover it with Nutella. Don’t forget to cover the ends as well. Using a knife make patterns on the frosting so that it resembles a log. Sprinkle with icing sugar.