CAFE LATTE YULE LOG
Yule love this delicious recipe with an Arctic twist!
Details >
Ingredients >
What to do >
Serves
8-10 portions
Preparation time:
60 minutes
Baking time:
12 minutes
You’ll need:
4 large eggs
100g caster sugar
70g plain flour
30g cocoa powder
Pinch of salt
200ml double cream
2tbsp coffee
Buttercream:
200g butter
400g icing sugar
50ml coffee
What to do:
Step 1
Grease and line a 33x23cm Swiss roll tin.
Heat the oven to 190°C/170°C fan/375°F/Gas 5.
Step 2
Whisk the eggs and sugar together until pale and
fluffy, then fold in the sifted flour & cocoa powder,
with a pinch of salt.
Step 3
Pour into the lined tin and bake in the middle of
the oven for 10–12 minutes.
Step 4
Dust a piece of baking paper larger than the Swiss
roll tin with cocoa powder, then carefully turn the
sponge out onto the paper and remove the lining
paper.
Step 5
Using a sharp knife, score a line 2cm in along one
of the short edges then, starting with this edge, roll
up the sponge with the paper inside and leave it
to cool.
Step 6
Whip together the double cream, Arctic Coffee
and icing sugar to soft peaks.
Step 7
Unroll the cooled Swiss roll sponge and remove
the paper. Spread the whipped cream on top,, and
then re-roll the sponge with the cream inside.
Spread with the coffee buttercream over the
outside to create a log effect and dust with cocoa
powder.
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