YULE LOG
22nd June 2020
FAT: 123.00g PRO: 36.00g CHO: 11.00g Kcal values: 1,295 Ratio: 2.60:1
Notes
This gives 10 slices giving FAT: 12.30g PRO: 3.62g CHO: 1.11g
Ingredients
- 205g Double Cream Morrisons
- 176g Eggs, whole, raw
- 15g Cocoa Bournville
- 36g Ultra Fine Fiberflour from Lonjevity Foods
Instructions
- You will also need 40g Natvia Icing Sweetener 1/2 teasp
- Barkat baking powder
- Pre-heat oven 190c/Fan 170c/Gas 5
- RESERVE THE CREAM
- Line & grease an 8inch x 11inch swiss roll tin
- Seperate the eggs
- Whisk the YOLK with the sweetener til as fluffy as possible
- Stir in the sieved fiberflour, cocoa & barkat
- Whisk the egg WHITE until just stiff then fold into the flour mixture
- Place into the lined tin smooth over as evenly as possible
- Cook in preheated oven approx 20 mins
- Remove from oven, after 2 mins (leaving the lining paper in place) roll the sponge up leave to cool
- When cold gently unroll spread with the whipped cream and then re-roll using the paper to help roll this helps with cracking but if it does crack don't worry it will still be OK!
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CLICK HERE FOR DISCOUNTS.