Ingredients

Ingredients
Amount

Name of Ingredients

Working Properties

For the cake

4

medium eggs

100g

caster sugar

aerates; binds; moistens;

volumises
sweetens; aerates

45g

plain flour

stabilises (bulk)

35g

cocoa powder

45g

hot, melted butter

flavours; colours; stabilises

(bulk)
aerates; binds; moistens

200 ml

double cream

thickens; flavours

1teaspoon
(tsp)

vanilla extract

flavours

20g

caster sugar

aerates; sweetens

75g

cherries in Kirsch

flavours; colours

For the filling

For the ganache topping

50g

chestnut pure

flavours

340 ml

double cream

thickens; flavours

Equipment List
23cm x 38cm shallow Swiss
roll tin or baking tray
Baking parchment
Scales
Small, medium and large
mixing bowls
Electric whisk
Sieve
Tablespoon/teaspoon
Large metal spoon
Wooden spoon
2 small pans
Wire rack
Skewer
Spatula
Sharp knife
Flat serving plate
Fork
Foil

250g

plain chocolate

flavours; sweetens; colours

Decoration:
Holly leaves. Christmas decorations. Icing sugar for dusting.

Method:
Safety Checks

Assess
Time

Process

Quality Checks

Tie back hair.

Put on apron.
Wash hands.

10 mins

1. Pre-heat oven to 190C, gas mark 5.

Grease the baking tin.
Line the bottom and sides with baking
parchment.

Swiss roll tins vary in size. If

using a slightly smaller tin, the
sponge will take longer to
bake.

Dry hands before

using electric
equipment.
Whisk on clean,
dry surface.

15 mins

2. To make the cake mixture:

Sift the flour and cocoa twice. Set aside.
Place the eggs and sugar in a large bowl
and whisk with an electric whisk for 6-8
minutes or until the mixture is place and
thick enough to leave a trail on the surface
when the whisk beaters are lifted.

Take the eggs out of the fridge

an hour before using as they
whisk to a greater volume at
room temperature.

Hot liquids can

splash take

10 mins

Do not rush the whisking

process as the cake will
collapse in the oven if the
mixture is too thin.

3. Melt the butter in a small pan.

Use a metal spoon to fold in.
Pour a little melted butter and a little sifted Ensure no flour pockets
flour mixture into the whisked egg

care when
stirring and
pouring.
Use oven gloves.

mixture. Fold in with spoon. Repeat until

all butter and flour mixture incorporated.

20 mins

4. Pour the cake mixture into the baking tin.

Tilt so the mixture spreads out evenly.
Smooth it out with a spatula.
Bake in the middle of the oven for 10-15
minutes. When ready, remove from oven.
Turn the sponge out onto the parchment
paper, which is dusted with icing sugar.
Then, roll using parchment paper. Set
aside to cool on a wire rack.

present.
Do not over-mix.
Keep mixture aerated.
When pouring cake mixture
into tin, do it from a low height
so as to not lose air.
The cake is ready when it
springs back when gently
touched and a skewer inserted
into the centre of the cake
comes out dry.

Safety Checks

Assess
Time

Dry hands before

using electric
equipment.
Whisk on clean,
dry surface.

10 mins

Ensure clean, dry

surface.

10 mins

Dry hands before

using electric
equipment.
Whisk on clean,
dry surface.

20 mins

Hot liquids can

splash take
care when
stirring and

Process
5. To make the filling:
Pour 200ml double cream into a mixing
bowl. Add a teaspoon of vanilla extract.
Using an electric whisk, whip until stiff.
Gently fold in the caster sugar and
chopped cherries.

6. Unroll log & remove parchment paper.

Spread the filling evenly over the top of
the sponge, leaving a 2cm border around
the edge.
Take the longest edge and roll up the
sponge quite tightly.
Place on wire rack.
7. To make the ganache:
Break chocolate into pieces in a mixing
bowl.
Measure out 200ml of double cream and,
using an electric whisk, whip until forms
soft peaks.
Pour the rest of the cream (140ml) into a
small saucepan.
Gently bring to the boil. Pour the hot
cream over the chocolate pieces.

Quality Checks

Ensure soft peaks can be

formed.

Use a metal spoon.

Ensure border is consistently
applied so filling does not ooze
out of the cake when rolled.

For best results use a goodquality plain chocolate with

minimum 70% cocoa solids.

pouring.

Mix until smooth.

Fold in the whipped cream and chestnut
pure.

Safety Checks

Assess
Time

Holly and berries

are poisonous to
eat; therefore,
wrap the stalk in
foil before
placing it in the
log.

15 mins

Process

Ensure no lumps.

Quality Checks

8. If wanted, one can cut a small diagonal

Use photograph (below) to
slice from one end of the cake and spread assist in attaining authentic
a little of the ganache over the straight
log patterns.
end. Attach to one side of the larger cake
(see below). Alternatively log can be
straight.
Either way, place on a flat serving plate.
Spread the remaining ganache evenly over
the cake until completely covered.
Using a fork, mark bark patterns in the
ganache. Swirl the ends so it resembles a
cut log.
Dust lightly with icing sugar & decorate
with holly & other Christmas decorations.
Chill in fridge.

Serve at room temperature.