This delicious Beezee Festive Yule Log is the perfect pudding if you’re trying to balance healthy eating during the festive season. It’s so tasty, we are sure Santa himself would approve!
Ingredients
Serves 10:
For the sponge:
• Low-calorie cooking oil spray
• 75g self-raising flour
• 4 tbsp cocoa powder
• 4 eggs
• 100g sugar (or swap for 50g Silver Spoon sugar)
• 1 tsp instant coffee (optional)
For the filling:
• 200g low-fat crème fraiche
• 50g icing sugar
• 1 tsp vanilla extract
• 150g raspberries (optional)
Method
1. Preheat oven to 200°C. Line a shallow, rectangular baking tray with baking paper. Grease the baking paper with cooking oil spray.
2. Sift the flour and cocoa powder together and set aside.
3. Whisk the eggs and sugar together using an electric handheld whisk until thick and pale. If using instant coffee, dissolve it in 1 tbsp warm water and combine with eggs and sugar.
4. Fold in the flour and cocoa powder using a metal spoon.
5. Carefully pour onto the prepared baking tray and gently spread out into an even layer.
6. Bake for 8-10 minutes until the sponge feels springy.
7. Dust another piece of baking paper with unsweetened cocoa powder. Turn sponge out onto this prepared sheet.
8. Whilst still warm, roll the sponge, starting from one of the shorter edges. Leave to cool.
9. Meanwhile, prepare the filling. Beat the crème fraiche, sifted icing sugar and vanilla extract together in a mixing bowl.
10. Once the sponge is cool, unroll and spread the filling over the cake.
Scatter the raspberries and roll the sponge again.
Enjoy cooking this fun festive recipe!
