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Dougie's British Yule Log

Help your child make Dougie's tasty yule log with this quick and simple recipe. Serves 8.

You will need
  • 4 large eggs
  • 100g caster sugar
  • 50g cocoa
  • A little vegetable oil for greasing
  • 200ml whipping cream
  • 2 dessert spoons (dsp) 40g red currants
  • Jug of water
  • 2 dsp caster sugar
  • 1 stalk fresh red currants
  • 2 sprigs fresh rosemary
  • 1 dsp icing sugar

Method

For allergens, see ingredients in bold.

  1. Break the eggs one at a time into a mug then tip onto a saucer or plate. Using an egg cup, trap the yolk then tip all the white into a bowl. Check there is no yolk in the white and put the yolk into a separate bowl. (If there is yolk in the white it will not fluff up as well). Repeat for the other 3 so you have a bowl of yolks and a bowl of whites. Wipe your hands

  2. Add sugar to the yolks and using a whisk mix the yolks and sugar together until very pale yellow and lots of bubbles appear. Add the cocoa and whisk till mixed

  3. With a tea towel under the bowl to stop it slipping, whisk the egg whites, until they are light, fluffy and very stiff

  4. Add a big spoonful of the egg whites to the chocolate mixture and mix it. Then gently ‘fold’ in the rest of the egg white a little at a time until all the white bubbles have disappeared

  5. Tip the cake mix into a 20 x 30cm shallow baking tray, (brush with oil, line with a long strip of baking paper, lightly grease the top too). Use the back of the spoon to fill the corners and ask a grownup to put it into the oven 160°C for 25-30 minutes till it is risen and cooked through. It will shrink a little from the sides when cooked. Leave to cool covered in a clean tea towel

  6. Prepare the filling by picking the red currants off the stalks (don’t forget to save a stalk for decoration) and put into a small bowl and put to one side

  7. Dip the sprigs of rosemary and saved stalk of redcurrants into the jug of water then sprinkle with caster sugar. Put onto baking paper to dry

  8. Shake the cream in the jar until it goes stiff – the noise will change

  9. Next tip the cooled cake out upside down onto a large sheet of baking paper and peel off the lining paper

  10. Spread the cream gently all over the top of the cake but leave 2 cm all round as the cream will squidge! Sprinkle the picked redcurrants evenly over the cream, then roll the cake up from the long edge. Try not to make it too tight, and don’t worry if the cake cracks

  11. Trim the rough ends of the cake and lift onto a plate with the join on the bottom

  12. Decorate by placing the sugared rosemary and redcurrant sprigs on the cake and sprinkling icing sugar over the top. Chill lightly covered in the fridge till serving

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