This post was originally published at Novelicious.com and is now at WritingTipsOasis.com. WritingTipsOasis.com acquired Novelicious.com in June 2022.
The Night Before Christmas by Scarlett Bailey is a gorgeous Christmassy book, perfect for reading in front of the fire, which is exactly what I did. Part way through the book, I had a sudden urge to bake a yule log to go with my glass of Baileys…
It is early December and Lydia, a career-hungry junior barrister by day and serial romantic by night, was urgently looking for some black socks to wear. Not finding any in her own drawer, she turns to her boyfriend's and gets the shock of her life when she sees an engagement ring staring back at her.
A few weeks later Lydia and said boyfriend, Stephen, are travelling up to the Lake District to stay at her friend's boutique hotel for Christmas, which is owned by Katy and Jim. They're joined by Alex, David and Joanna who has her new man in tow. Then Lydia's ex walks over the hotel's threshold. Now that was completely unexpected. Thanks to a cranky boiler, the group are also joined by a handyman called Will.
This cracking cast of characters proceed to celebrate Christmas with lots of food and booze, a few tensions, some home truths and romance. Plus drama. Lots of drama. Especially where an aga and a pregnant lady are concerned.
I'm not going to give away the plot. Suffice it to say, Lydia's discovery of the ring earlier in the month consumes her thoughts. She has a packed and rather emotional few days. Luckily, the food is always plentiful to soak up the booze and the emotions. Mince pies, gingerbread croissants and a yule log are just some of the delights mentioned.
Ingredients
For the sponge
4 eggs
100g caster sugar
75g self-raising flour
25g cocoa powder
For the butter icing
100g softened butter
200g icing sugar
200g dark chocolate
Splash milk
- First, you need to line a swiss roll tin with baking parchment. I just tear a piece of the roll and lay it over the tin then the weight of the mixture holds it down.
- Pre-heat oven to 200 degrees or 180 fan.
- With an electric whisk, beat the eggs and the caster sugar together. After a few minutes they will double in volume and become light and frothy.
- Sieve in the cocoa powder and flour. Don't whisk this in with the electric mixer. Stir in gently with a spoon as you want to keep the air.
- Pour the mixture into the tin and bake for 8-10 minutes.
- Whilst it is cooking, tear off another piece of baking parchment (bigger than the baking tin) and sprinkle with caster sugar.
- When the cake has cooked (test by pressing finger against it, it should spring back), leave it a few minutes then tip it out upside down onto baking parchment.
- To make a tight roll, first take a sharp knife and make an indent along the long side nearest you (don't cut all the way through). Then take the baking parchment on that side with both hands and use it to roll the cake into a tight roll. Leave it rolled up to cool.
- Whilst it is cooling make the icing. Whisk the butter with the icing sugar (you might want to press the icing sugar into the butter slightly before using electric beaters as the icing sugar will go everywhere!) and a splash of milk.
- Melt the chocolate then add to the butter icing. Whisk until it is all brown.
- When the cake has cooled, gently unroll and spread some of this icing all over the inside. Roll back up.
- Cut off a piece, on an angle, that you will use as a side piece coming out the main trunk. Put a blob of icing on the end and stick to the main. Alternatively just have one long log, there are no rules!
- Spread the icing over the entire log including the ends.
- Take a fork and make a bark effect. Don't forget the swirls on the ends. Decorate with icing sugar (for snow), holly, or however you like.