Ingredients:
3 eggs
1/2 cup castor sugar
1/3 cup cornflour
1 tsp baking powder
2 tbsps cocoa
1 tbsp castor sugar, extra
2 tbsps apricot jam
2 tsps brandy
300 ml carton thickened cream
Chocolate Frosting:
90 g butter
1 1/2 cups icing sugar
2 tbsps cocoa
2 tbsps milk
1 tbsp cocoa, extra
2 tsps water
Directions:
Grease a 25 cm x 30 cm Swiss roll pan, line base with paper, then grease paper.
Beat eggs in small bowl with electric mixer until thick and creamy, gradually add sugar, beat until dissolved between addition. Fold in sifted dry ingredients, pour mixture into prepared pan. Bake in moderate oven for about 12 minutes. Remove from oven, loosen cake from sides of pan. Sprinkle a sheet of greaseproof paper with extra sugar, invert cake onto paper, remove lining paper. Gently roll up cake in paper from the short side, stand 2 minutes, unroll, cool to room temperature. Spread cake with combined jam and brandy, top evenly with whipped cream, roll up again, refrigerate until firm.
Cut a thick diagonal slide from one end of roll. Place roll onto serving plate, press slice at angle shown to roll to represent a branch. Spread frosting evenly over Buche de Noel, to represent bark, reserving 1/4 cup frosting.
Combine reserved frosting with sifted extra cocoa and water, spoon into piping bag fitted with a small plain tube. Pipe spirals of mixture at ends of roll and branch. Sprinkle with sifted icing sugar before serving.
Frosting: Beat butter in small bowl with electric mixer until creamy. Gradually beat in sifted dry ingredients and milk...
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