Christmas Yule Log

Servings: 8
Preparation time: 15 minutes
Cooking time: 10-12 minutes



WHAT YOU NEED:

55g (2 oz) Stork tub
115g (4 oz) caster sugar
2 medium eggs
115g (4 oz) self-raising flour, sieved
1 tablespoon cocoa powder blended with 1 tablespoon hot water


ICING:

85g (3 oz) Stork tub
175g (6 oz) icing sugar, sieved with
2 tablespoons cocoa powder
2 teaspoons semi skimmed milk



Preparation

1. Preheat the oven to 200°C (180°C fan oven, gas mark 6). Place all the ingredients into a bowl and beat until smooth.

2. Line a 28 x 18cm (11 x 7 inch) Swiss roll tin with greaseproof paper and brush with melted Stork.

3. Pour in the mixture, make sure it's even, and pop in the oven for 10 - 12 minutes.

4. Sprinkle some icing sugar onto a sheet of greaseproof paper. Carefully turn the sponge onto it and remove the tin's paper lining. Using a sharp knife, trim and straighten the edges.

5. Then, using the greaseproof paper, gently roll the cake so that the paper is inside the sponge. Leave to cool.



For the Icing

1. Place all the ingredients into a bowl and beat until smooth.

2. Gently unroll the sponge, spread half the icing on top and re-roll without the paper inside. Smother with the remaining icing and use a fork to create a tree bark texture. Give the fork a quick lick, and you're done!