Ginger and Caramel Yule Log
Servings: 6 -10
Notes
You'll need
- 15g butter
- 3 eggs, separated
- 120ml treacle
- 140g plain flour
- 2 tsp ground ginger
- 1/4 tsp baking powder
- 1/8 tsp salt
- 55g caster sugar plus a little extra for sprinkling
- 160g soft unsalted butter
- 200g icing sugar
- 2-3 heaped tbsp caramel sauce - I used this one from Waitrose
- edible glitter for sprinkling
- Preheat the oven to 180C and line a swiss roll tray or tray bake tin with greaseproof paper.
- Lay out a damp tea towel on a clean work surface and cover with greaseproof paper. Sprinkle over some caster sugar.
- Melt the butter and set aside.
- Whisk the egg whites until they form soft peaks and then add the caster sugar a spoonful at a time until you have a stiff mixture with a nice satin sheen.
- Beat the egg yolks til they are thickened - about 5 minutes in a KitchenAid mixer using the paddle attachment.
- Add the melted butter and treacle and whisk together for another 2 minutes.
- Fold in the egg white mixture and then sieve in the flour, ground ginger, baking powder and salt.
- Pour the mixture into the lined baking tray, level off with a spatula and then bake for 12-15 minutes. It should be springy to touch.
- Take it out of the oven, leave to cool for a few minutes and then tip out, front facing down, onto the greaseproof paper you prepared in step 2 above.
- Leave to cool slightly and then gently peel off the paper on the bottom of the sponge.
- Roll it up from the short edge so you have a nice tight 'log' and then leave to cool completely.
- While it's cooling make the frosting and filling. I've used the buttercream for both.
- Beat the butter and icing sugar together until soft and fluffy and then dollop in the caramel to your taste.
- When the sponge is cool, unroll it and then spread over about a third of the frosting. Roll it up again and then place seam side down onto your serving platter.
- Cover the rolled up 'log' with the remaining frosting and then sprinkle over some edible glitter.