Vickys Christmas Yule Log, GF DF EF SF NF
Vickys Christmas Yule Log, GF DF EF SF NF

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vickys christmas yule log, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Christmas Yule Log, GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Vickys Christmas Yule Log, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook vickys christmas yule log, gf df ef sf nf using 19 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vickys Christmas Yule Log, GF DF EF SF NF:
  1. Make ready This uses the same recipe as my Best Ever Vegan Chocolate Cake with the ingredients halved as follows:
  2. Get plain flour
  3. Make ready cocoa powder
  4. Prepare salt
  5. Get baking powder
  6. Get bicarb of soda/baking soda
  7. Take olive oil
  8. Take medium avocado, well mashed
  9. Prepare water
  10. Get sugar
  11. Get apple cider vinegar
  12. Take vanilla extract
  13. Get Buttercream Icing
  14. Prepare dairy-free spread/pure margarine/butter
  15. Take icing/powdered sugar
  16. Prepare cocoa powder or to taste
  17. Get Ganache
  18. Prepare double / heavy / coconut cream
  19. Make ready good quality dark chocolate
Instructions to make Vickys Christmas Yule Log, GF DF EF SF NF:
  1. Preheat your oven to gas 4 / 180C / 350Ā°F and line a shallow tin such as for brownies or swiss roll with greaseproof paper
  2. Mix the flour, cocoa and salt together
  3. In a separate bowl combine the sugar, water, oil and avocado. Mix well and add to the dry ingredients and combine well
  4. In a small bowl combine the baking powder, soda, vinegar then vanilla. Mix until well frothed up then add to the cake batter. Don't overmix or you'll knock all the air out
  5. Quickly pour into the shallow cake tin and put in the oven for 12-15 minutes or until JUST ALMOST done or you won't be able to roll it
  6. Lay another piece of greaseproof paper on top of the sponge. Use the bottom paper to roll the sponge over jelly/swiss roll style so the top piece of paper is rolled inside. Don't roll too tight or the cake will crack when you undo it. Let cool 15 minutes then unroll carefully - you are not rolling it completely flat, that will break it. Just loosening it
  7. Make up buttercream icing by creaming the butter, sugar and cocoa (you might like more cocoa in it) together, remove the paper and spread on top of the sponge, then roll back up again. Cover the whole sponge including ends in the rest of the buttercream
  8. Drag a fork long ways across the 'log' to make the bark of the wood effect. Don't forget the ends, Do those grains circle fashion. Put the cake in the fridge to harden the buttercream
  9. To make the ganache for the top, first chop up the chocolate quite small. Bring the cream to the boil in a saucepan and as soon as it does, take the pan off the heat and whisk in the chocolate. At this stage you could add a tsp of rum, orange essence or any other flavouring but it's not necessary
  10. Let the ganache cool to the point where it's not hot enough to melt the buttercream icing but is still spreadable and put into a piping bag
  11. Take the log out of the fridge and pipe the ganache all over remembering the ends. It should settle into the grooves you already made nicely but you can gently go over them again if you want to. Put back into the fridge to harden
  12. When ready to serve give a dusting of powdered sugar. Traditionally these are decorated to resemble forests with lots of greenery on top

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