MAKE AHEAD
Freeze (without the cream and decoration), either whole or sliced in an airtight container for up to 3 months.
Chocolate orange yule log
Two seasonal favourites combine in this teatime treat. It’s surprisingly simple and freezes well too.
Serves 10 • Prep 30 mins, plus 1 hr cooling • Cook 9 mins
For the sponge:
100g caster sugar
4 large eggs
2tsp orange extract
65g gluten-free self-raising flour
¼tsp xanthan gum
40g unsweetened cocoa powder
Small handful chocolate orange treats (ensure gluten free), to decorate
For the icing:
250g unsalted butter, softened
250g icing sugar, plus extra for dusting
250g dark chocolate, melted and cooled
2tsp orange extract
You will need:
33x23cm Swiss roll tin, greased and lined with baking paper
1 Heat the oven to 180C Fan/Gas 6. For the sponge, using an electric mixer, whisk together the sugar, eggs and orange extract in a large bowl until light and a little frothy. Sift in the flour, xanthan gum and cocoa powder and gently fold in until fully combined (don’t over-mix). Pour the mixture into the prepared tin and spread to the edges, as evenly as possible.
Bake for 9 mins
