Vintage Christmas Recipe Series #3 - Yule Log

This festive recipe comes from the Woman's Own Book of Cake Decorating & Cake Making (1966): 

Vintage Christmas Recipe Series #3 - Yule Log

Ingredients for Log:

3 eggs

3 oz. (85g) castor sugar

1 tsp Vanilla essence

2 ½ oz. (42g) plain flour

1 tbsp. cocoa

1 tbsp. warm water

Ingredients for Filling & Icing:

4 oz. (114g) butter

8 oz. (226g) icing sugar

1 tbsp. cocoa

Grease and line a Swiss roll tin approx. 12” x 9”. Whisk the eggs, sugar and vanilla essence until thick, light and fluffy. Fold in the sieved flour and cocoa. Carefully stir in the warm water. Pour into the prepared tin. Bake in oven at Mark 6, 400 deg., for about 10 minutes. When cooked, turn at once on to a piece of sugared greaseproof paper. Trim the edges of the sponge with a sharp knife and carefully roll up so that the paper is rolled inside.

While the sponge is cooing, make up the butter cream by beating together the butter and icing sugar and adding a little milk or water if necessary to form a soft, dropping consistency. Divide this mixture. Blend the cocoa with a little boiling water. Mix well and allow to cool. Then beat the blended cocoa into one half of the butter cream, making chocolate cream. When the sponge is quite cool, gently unroll and spread with the white butter cream. Re-roll and spread the chocolate cream over the outside. Draw a fork along the surface to give the effect of bark on a log. Dust with sieved icing sugar to represent snow. Add a sprig of holly.

With love from,