Salted caramel bûche de Noël
Serve this instead of the usual Christmas cake or as a dessert – the choice is yours.
Serves 10 Prep 35 mins Cook 15 mins
butter, for the tin
3 large eggs
100g golden caster sugar
100g plain flour
1/2 tsp baking powder
1 vanilla pod, seeds only
150ml whipping cream
100g salted caramel spread redcurrants and mint leaves, to decorate
FOR THE CARAMEL ICING
200g unsalted butter, softened 400g icing sugar, sieved, plus extra for
dusting 200g salted caramel spread
1 Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with baking parchment so it hangs over edges, then butter well. Whisk the eggs and sugar for 3- 4 mins with an electric whisk until pale and thick.
2 Fold the flour, baking powder and vanilla seeds into the egg mixture with a large metal spoon until there are no pockets of flour visible. Gently spread into your tin and bake in the oven for 12-15 mins or until lightly golden and springy to the touch.
3 Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle, then carefully roll up the sponge lengthways while it’s still warm (keeping the baking parchment attached). Leave to cool completely in its rolled-up shape.
4 To make the icing, beat the butter and icing sugar until smooth, then mix in the caramel spread. Whip the cream to soft peaks.
5 Carefully unroll the sponge, then turn it so one long edge is towards you. Dot with caramel spread and caramel icing (don’t use too much – you need the rest to ice the cake), keeping 1cm at the far end clear, as the filling will spread as it rolls. Spread the cream over the top using a palette knife. Using the parchment, roll up the sponge.
6 Cut one end off a few cm in at an angle to make a branch. Put the roll on a plate or board and add the branch so it fits on snugly. Use the remaining icing to ice the cake, making bark lines in the icing using a fork. Dust with icing sugar and decorate with the redcurrants and mint to serve.
PER SERVING 571 kcals, fat 27g, saturates 16g, carbs 76g, sugars 65g, fibre 1g, protein 5g, salt 0.5g