I didn’t think it was possible, but I managed it without too much mess!
1/2 teaspoon vanilla extract
350g caster sugar
4 tablespoon carob powder
150g self raising flour
1 tub clotted cream
1. Preheat oven to 150 degrees C.
2. Lightly grease and line an average sized rectangular metal oven tray that has sides around 1 – 3 centimetres deep . Ensure lining paper overlaps the edges of the tin as you’ll need it for rolling the cake.
3. Beat eggs, sugar and vanilla until fluffy.
4. Place carob powder and butter in a small pan and heat gently until melted, stirring all the time.
5. Add flour and carob mixture to the egg mixture and gently mix til combined. Pour into tin and put in oven for 30 – 40 mins. Cool in the tin.
6. spread cooled cake generously with clotted cream
7. roll tightly, using the greaseproof paper the cake was cooked on to force it into a roll. Place on a cake board with the edge of the rolled cake placed downwards.
8. for a decorative touch, trim the end of the cake off and place at an angle so as to look slightly more like a fallen log.
To ice your yule log, I recommend using either royal icing or butter icing, mixed with carob powder. For butter icing:
100 – 125g butter
250g icing sugar
2-3 tablespoons carob powder
a few drops of water
For royal icing:
omit the butter from the above recipe and use 1 egg white, beaten until it forms soft peaks, instead
Sift the sugar and carob together before adding either a little butter at a time and rubbing/mixing in, or a teaspoon of water or beaten egg white at a time. Stop when it gets to a consistency that can be spread easily but which holds its form and doesn’t drip off the sides of the log.
Once iced, leave to dry and then decorate with food-safe Christmas decorations and dust with a tiny bit of extra white icing sugar to give a snowy appearance.