Frosted yule log

Serves 10

butter, for greasing 6 eggs 1 sprig of mint 200g caster sugar, plus 1 tsp 100g ground almonds 100g self-raising flour 1 tsp baking powder 400ml double cream 150g cherries in kirsch, lightly drained 2 x 150g white chocolate bars 25 x 30cm baking tin

Preheat the oven to 180°C/gas mark 4 and grease and line the baking tin. Separate the eggs into two bowls. Place the mint on a plate lined with baking paper and brush the leaves with some of the egg white. Sprinkle the leaves with the tsp of caster sugar so they are completely covered. Allow to dry until needed.

Add the 200g of caster sugar to the egg yolks and whisk with an electric whisk for 2 mins until the mixture is light and creamy. Using a clean whisk, whisk the egg whites for 3 mins until the mixture is white and forms soft peaks.

Mix the almonds, flour and baking powder into the egg yolk mixture, then fold in the egg whites gently until fully incorporated. Fill the prepared tray with the mixture. Bake for 10-12 mins until the cake springs back up when lightly pressed with the flat side of a table knife. Allow to cool in the tin until hand temperature.

In a large bowl, whip 200ml of the double cream with an electric whisk for 2-3 mins until just thick. Remove the baking paper from the cake and place the spongy side down on a large sheet of baking paper. Spread the cake with the whipped cream, leaving a 2cm border at one of the longer sides, then dot the cherries on top, making sure they are spaced out from one another. Using the baking paper, roll the cake into itself with the cream-free border at the other end to create a log shape. Wrap with cling film tightly and leave to chill for 30 mins.

In the meantime, using a vegetable peeler, peel away the side of one of the white chocolate bars onto a plate, to create curls to decorate the top of the log. Curl approximately 50g of the chocolate, then place in the fridge until needed. To make the icing, break the remaining chocolate into small pieces into a large microwaveable bowl and place in the microwave for 30 secs at a time, mixing in between until the chocolate is smooth. Whisk in the remaining double cream and whisk with an electric whisk for 2-3 mins until thick.

Remove the cake from the fridge and cut an 8cm section off the end of the roll. Using the icing, attach the small piece to the side of the larger piece on a serving plate to create a log shape. Using a palette knife, spread the icing over the entire cake, then use a fork to create a bark-like pattern. Sprinkle with the white chocolate curls and allow to dry completely. When ready to serve, top with the crystallised mint and serve.

“For I am soft and made of melting snow” Queen Elizabeth I, ‘On Monsieur’s Departure’