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Christmas Log
Makes 10 servings.

INGREDIENTS: Eggs - 4, Caster sugar - 100 g (3 oz); + extra to dredge, Plain flour - 90 g (3 oz), Cocoa powder - 1 tbsp., Double cream - 150 ml, Rum - 4 tbsp, Coffee essence - 1 tbsp, Butter - 175 g (6 oz), Icing sugar - 75 g (3 oz), Plain chocolate - 175 g (6 oz) melted, Icing sugar and meringue mushrooms to decorate.

COOKING: 1. Grease and line a 33 x 22 cm (13 x 9 inch) Swiss roll tin. Place eggs and sugar in a large bowl and use an electric mixer to whisk until thick and creamy. Sieve flour and cocoa together and fold in.
2. Transfer to tin and bake at 200C / 400F / Gas 6 for 12-15 minutes, until risen and golden. Sprinkle caster sugar over a sheet of greaseproof paper placed on a damp tea towel. Turn cake on top, trim edges and roll up. Cool.
3. Whisk the cream, rum and coffee together until stiff, unroll the cake and spread with the filling. Re-roll. Beat butter, icing sugar and chocolate together. Use to coat log. Sprinkle with icing sugar and decorate with meringue mushrooms. Chill for an hour before serving.