Cinnamon Brandy Bûche de Noël

Step 1/16

• swiss roll baking tray
• parchment paper

Pre-heat the oven to 160° (fan oven) or 180°c and line a Swiss roll baking tray with baking parchment paper.

Step 2/16

Separate the eggs into 2 separate bowls.

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• 1 egg yolks
• 16⅔ g caster sugar

• electric whisk
• mixing bowl

On medium speed between the egg yolks until creamy and gradually add the caster sugar and continue mixing till the sugar is dissolved.

Step 4/16

• 10⅞ g plain flour
• 8⅓ g sweetened cocoa powder
• 1⅔ g ground cinnamon
• ⅛ tsp salt

• flour sifter
• bowl

In a separate bowl, sift the plain flour; add the cocoa powder, cinnamon and salt and mix to combine the dry ingredients together.

Step 5/16

• ½ tsp ground cinnamon
• 16⅔ g sweetened cocoa powder

Add spoonfuls of the flour mixture and continue beating on low speed, till the dry ingredients have been incorporated into the mixture.

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• 1 egg whites
• 8⅓ g caster sugar

• hand-held whisk
• bowl

In a separate clean bowl whisk the egg whites till soft peaks form and add the caster sugar and continue whisking.

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Fold the egg whites into the egg yolk mixture.

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Pour the cake batter into the prepared Swiss roll baking tray. Bake the cake for 12 minutes.

Step 9/16

Sprinkle icing sugar onto a clean kitchen towel. Insert the warm cake onto the tea towel and peel off the parchment paper.

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At the edge of the cake, draw a line using a knife and roll the cake allowing the cake to cool.

Step 11/16

• 1⅔ g ground cinnamon
• 41⅔ g double cream
• 8⅓ g icing sugar
• ½ tbsp brandy

• electric whisk
• mixing bowl

To make the cream filling: whisk together double cream, icing sugar and cocoa powder. Add the cinnamon and brandy and continue to mix the ingredients together.

Step 12/16

Carefully unroll the cake and evenly spread the cream filling onto the cake. Roll the cake - making sure its tightly rolled and place the cake on a tray or a plate.

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Diagonally cut a small piece of the cake and place cut piece of cake on the side of the main cake - making a "Y" shaped log cake.

Step 14/16

• 8⅓ g sweetened cocoa powder
• ½ tbsp brandy
• 33⅓ g unsalted butter
• 50 g icing sugar

• electric whisk
• mixing bowl

To make the frosting: cream the butter on low speed and then gradually add the icing sugar and continue mixing. Add the cocoa powder and brandy and continue mixing to combine all the ingredients together.

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Frost the cake. Then run a fork along the frosting and decorate the cake as you like.

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Decorate the cake as you wish and enjoy.

Enjoy your meal!