Red velvet Yule log desserts recipes
Ingredients
3 eggs
1/2 cups (100g) caster sugar
3/4 cup plain flour
1 tablespoon cocoa powder
1 tablespoon boiling water
1 teaspoon liquid red food colouring
1 tablespoon caster sugar, extra
Icing sugar mixture, to dust
Chocolate icing
250g butter, softened
200g dark chocolate, melted
1 1/2 cups icing sugar mixture
Red velvet Yule log desserts recipes
Method
Step 1
Preheat oven to 200C. Grease and line the base and side of a 25 x 30cm Swiss roll pan with baking paper.
Step 2
Use an electric mixer to whisk the eggs and sugar until thick and pale and mixture doubles in size.
Step 3
Sift the combined flour and cocoa powder over the egg mixture. Pour the boiling water down the side of the bowl with the red colouring. Use a metal spoon or balloon whisk to gently fold until just combined. Pour into the prepared pan and carefully smooth the surface.
Step 4
Bake in preheated oven for 10-12 minutes or until dry to the touch.
Step 5
Meanwhile, sprinkle a large sheet of baking paper with extra sugar. Turn the hot sponge out onto the sugared paper. Remove the baking paper. Starting from a long end, using the paper as a guide, roll into a log. Roll in a tea towel. Set aside to cool completely.
Step 6
To make the chocolate icing, use an electric mixer to beat the butter until very pale and creamy. Gradually add the icing sugar, beating well between each addition. With the motor running, gradually beat in the melted chocolate. Beat until well combined.
Step 7
Unroll sponge roll. Spread a little of the chocolate icing over the sponge. Re-roll sponge to enclose filling. Use a small serrated knife to diagonally cut each end into a 3cm piece. Place the sponge roll onto a serving plate. Attach the cut ends to each side of the log to create branches.
Step 8
Spread the remaining chocolate icing over the top and side of the roll. Use a fork to gently drag over the icing to create a textured bark. Lightly dust with icing sugar to serve.
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