Salted caramel bûche de Noël

Easy Cook - - 12 GREAT PUDS, CAKES & BAKES -

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


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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.