This Christmas recipe by Odlums turned out amazing, it was eaten by my family in two days. I may make another one before Christmas❄️For a larger log, you could make 2 sponge rolls and use one as the tree and the other as the branch.
Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin 33x23x3cm with greaseproof paper.
Put the egg whites into a large clean dry bowl, add a pinch of salt. Beat until mixture is stiff and dry looking in appearance. Add the sugar and continue beating until thick and shiny. Finally beat in the egg yolks until thick and trail of beaters remain.
Sieve the flour, cocoa and baking powder together and gradually add to the egg mixture folding it in with a metal spoon.
Transfer to the prepared tin and spread evenly. Bake on the top shelf for 10 minutes.
When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife.
Roll the cake up from its longest edge with the paper inside. Leave to cool.
Whisk the cream until stiff. Remove the paper from the cake, spread the cream and carefully roll up again into a log.
Make the icing by beating butter, sugar and cocoa powder together until smooth. Once this is done spread the icing over the outside of the log.
Use a fork to mark the icing to give the effect of tree bark. Dust with icing sugar to resemble snow and decorate with holly leaves or fresh cranberries.
These vanilla fairy cakes are a lovely treat with a nice cup of tea. This is an easy recipe by Supervalu to follow.
2 large fresh eggs
120g Self-Raising flour
225g Icing sugar
1 tsp Vanilla essence
1 tsp Water
Sweets or Hundreds and Thousands
Preheat your oven to 180°C, gas mark 4. Prepare your baking tray. If you are using a deep fill muffin tin, you will need 8 muffin liners. Or, if you are using a standard fairy cake size tin you will need 12 standard sized liners.
Into a large mixing bowl place your eggs, granulated sugar, softened butter, self raising flour and vanilla essence.
Using the whisk attachment of your blender or mixer, blend all the ingredients together. Remember to start on a low speed so that the flour can become incorporated into the cake batter without being sprayed out of the bowl.
Mix the cake batter just until it looks smooth and there are no lumps.
Divide the cake batter among the cake liners. Place the tray into the oven in a central shelf and bake for 15 minutes.
Check to see if the cakes are cooked by pressing gently on the centre of the cakes. If they spring back up easily, then remove from the oven and place on a cooling tray. If they need some more time, place back in the oven and check after a further 2 minutes.
Once cooled, mix your icing sugar with the water until it forms a smooth thick paste. Transfer a small blob of icing onto each cake and use a knife to spread the icing around.
Decorate as required with sweets while the icing is still wet to ensure the sweets stick.