Looking for the perfect Christmas dessert to stun your dinner guests during the festive season?

Siúcra x Catherine Fulvio’s Red Velvet Yule Log is the perfect festive treat.

With a smooth creamy icing coating and a sweet spongy centre, put on your festive baking hat and whip up this tantalizing treat.

This show stopping Yule Log Cake is the perfect centerpiece to your dessert table!

 

 

 

 

Serves 8 to 10

Ingredients

For the sponge

4 large eggs
100g Siúcra caster sugar
70g self-raising flour

2 tbsp cocoa powder

2 to 4 tbsp red gel colouring

 

For the vanilla cream filling

200ml cream, lightly whipped

4 tbsp Siúcra icing sugar – should this be in grams

A grating of nutmeg (optional)

150g raspberries, mashed

 

For the frosting

200g cream

400g soft cream cheese

60g Siúcra icing sugar

1 lime, juice only

½ tsp vanilla extract

Lightly toasted coconut flakes, to decorate

Stars and holly leaves, to decorate

Siúcra icing sugar, to dust

 

Method

Preheat the oven to 190°C/Fan 170°C/ gas 5.

Line a 35cm x24cm swiss roll tin with baking parchment.

 

To make the sponge

  1. Whisk the eggs and Siúcra caster sugar until ribbon stage.
  2. Sieve the flour and cocoa powder together in a medium bowl.
  3. Carefully fold the dry ingredients and enough of the colouring gel (to colour it deep red) into the egg mixture.
  4. Pour the cake mixture into the lined swiss roll tin and bake for about 9 to 10 minutes until the sides start shrinking from the edge slightly.
  5. Place a piece of parchment paper larger than the swiss roll on a clean surface. Invert the cake onto the paper and carefully remove the parchment lining. Trim the edges with a sharp knife and score a line along the length of the sponge about 2cm in but not cutting though the sponge.  This will help with rolling up.
  6. Using the parchment paper, roll up the sponge with the paper inside. Set aside to cool.
  7. While the sponge has cooled, make the filling, combine the cream, Siúcra icing sugar and nutmeg (if you are using it) together.

To make the frosting

  1. Whisk the cream, cream cheese, Siúcra icing sugar, lime juice and vanilla extract together until thick.  Set aside.

To assemble

  1. Uncurl the swiss roll, remove the parchment paper. Spread the mashed raspberries onto the sponge and then the cream and re-roll tightly.
  2. Cut a ¼ of the cake off at one end on the diagonal. Transfer the large piece of cake to a serving platter, cake stand or board and angle the cut end to the side of the large cake to form a “branch”.
  3. Spread the frosting over the log with a palette knife and indent to form the “bark” effect.
  4. Sprinkle over the coconut flakes.
  5. Arrange the stars and holly leaves on top.
  6. Dust with a little Siúcra icing sugar.