Recipes
Chocolate Yuletide Log
Meal types: Desserts
Our third recipe is a yummy lactose free version of this classic Christmas dessert, enjoyed by all the family. Thanks to Sarah Airey for contributing the recipe. As she says, "I don't always get the rolling part right, but it tastes delicious anyway, however it comes out!"
Ingredients
5 large eggs, separated
1/8 tsp lemon juice
5oz caster sugar
2oz cocoa, sifted
½oz cornflour
300ml Lactofree cream (one and a bit cartons)
2 level tbsp icing sugar, plus extra for decoration
2tbsp brandy (optional – can be substituted with vanilla extract or left out altogether)
Lactofree Products
Instructions
1. Set the oven to 200°C or gas mark 6.
2. Whisk the egg whites with the lemon juice until stiff. In a separate bowl whisk egg yolks and caster sugar until thick and creamy then slowly add double-sifted cocoa and cornflour.
3. Beat one-third of the whisked egg whites into the cocoa mixture, then fold in the remaining whites using a metal spoon. Take extra care not to ‘knock’ the air out of the mixture. Spread evenly onto Swiss roll tin lined with greaseproof paper.
3. Bake in the centre of the oven for 7½ – 8 mins.
4. Whilst the sponge bakes, gets started on the creamy filling. Whisk the Lactofree cream until it forms soft peaks, then whisk i the sugar and add brandy/vanilla if desired.
5. Once the sponge has been baked and cooled, turn it out onto a fresh sheet of greaseproof paper dusted with icing sugar. Lie the greaseproof paper on a clean tea towel to make it easier to roll.
5. Spread the cream mixture evenly over sponge, and roll up. Start at the short end and slowly, but firmly, roll – removing the paper as you go.
6. Once rolled, wrap in foil and refrigerate for 24 hours – you can skip this step but I would recommend placing the log in the fridge for a least an hour.
7. To serve, trim each end (the cooks treat!), dust with icing sugar and decorate as you please!
We hope you enjoy making this as much as your family will enjoy eating it!
Lactofree Christmas Community