Summer Yule Log

We're just passed halfway through the year now which means we're closer to next Christmas than last Christmas. It's still a while though before we need to worry about Christmas lists, ordering the turkey and making mince pies. I always think it's a shame we only eat some Christmas foods at Christmas time, I adore mince pies but wouldn't dream of eating one in summer, it just wouldn't seem right! What about if we tweak a Christmas recipe and give it a summer twist? So it's still got a Christmassy feel to it but make it a summer version so it seems more appropriate for the season?

This week I was asked by stocking-fillers.co.uk to do just that - to come up with an idea for a Christmas recipe with a summer twist. So here is my Summer Yule Log, it's made with a lighter chocolate sponge than you would have in a traditional yule log and instead of buttercream I've used vanilla ice cream. Summer berries have replaced the traditional holly sprig to add a fruity twist - its the perfect summer dessert!

Recipe

65g plain flour
3/4 tsp baking powder
30g cocoa powder
1/4 teaspoon salt
100g caster sugar
70g caster sugar
4 eggs, separated
1 tablespoon cold water
1/2 teaspoon vanilla
icing sugar
large rectangular tub/box of ice cream (vanilla, chocolate chip or chocolate)

Method

- Line and grease a swiss roll tin with greaseproof paper (butter and sprinkled flour will do if you have no paper)

- Pre-heat the oven to 180C (170C fan oven), 350F, gas mark 4

- Sift together the flour, baking powder, cocoa powder and salt in a bowl then set aside

- In a large mixing bowl add the egg whites and water, beat on a high setting until frothy

- Gradually add the 100g caster sugar then continue beating until the mixture is glossy and stiff

- In a separate bowl beat the egg yolks for 3 minutes, then add the vanilla. Beat again and gradually add the 70g caster sugar, continue beating for a further 2 minutes. The mixture should be a thick consistency

- Next you need to combine the 2 egg mixtures by folding the egg yolk mixture into the egg white mixture with a spatula, taking care not to over mix it

- The flour and cocoa powder mixture is now folded in to the egg mixture until it is just mixed in

- You can now pour the cake mixture into your lined tin, making sure it is evenly spread, you can use a spatula or the back of a spoon to do this

The cake mixture ready to bake

- Bake in the oven for 10-12 minutes until the cake is done (a skewer inserted in the cake should come out clean)

- Leave the cake to cool on a cooling rack for 4 minutes

The baked cake

- While the cake is cooling, place a cotton tea towel on your kitchen worktop and sprinkle sieved icing sugar over the surface

- Turn the cake tin upside down on to the tea towel and lift the tin off the cake. If you have not used greaseproof paper then use a skewer to loosen the sides of the cake away from the edges of the tin before turning it over, this will help the cake to release from the tin

- At a narrow end of the cake, turn the edge of the tea towel over the cake then start to roll the tea towel and cake up together

- When all the cake is rolled up, leave the tea towel and cake roll for a few minutes before carefully unrolling to release the steam

- After 1 minute, roll back up then leave to cool completely

The rolled up cake and tea towel

- Now the cake has cooled you can add the ice cream. Remove the ice cream from the freezer for 5 minutes before you want to use it to let it soften (I used soft scoop ice cream to make it easier to roll)

- Unroll the cake and remove the tea towel

- Using a sharp knife cut the ice cream into 1-2cm thick sections
- Place the ice cream onto the cake. You may need to cut the ice cream into different sized rectangles to cover the surface of the cake. Leave 1cm at the edge of the cake as some ice cream is likely to spill out of the ends when you roll it back up

The sliced ice cream ready to place on the cake

- Carefully start to roll the cake and ice cream until they are completely rolled up. Place the cake roll onto some tin foil and wrap it up tightly, twisting it at the ends so it is completely sealed

- Place in the freezer for at least 3 hours, preferably over night

- When you are ready to serve the cake, remove the foil and place on a serving plate. Sprinkle with sieved icing sugar and decorate with berries