Separate the eggs & keep the yolks aside. Sieve the flour & cocoa powder along with the spices, keep aside.
Whisk the egg whites till firm peaks are formed.
Now whisk the yolks with the sugar till pale and increased in volume.
Add the flour mixture & mix well taking care not to over mix.
Now add the egg whites a little at a time in 3 helpings & mix gently to get a smooth batter.
Place the batter in the greased & lined swiss roll tin (33 by 23 cms) & smoothen the surface evenly.
Bake in a preheated oven at 180 degrees C for 8-10 mins. The sponge should spring back on gently pressing the center.
While the sponge is baking, whisk the cream filling till firm peaks, do not over beat.
Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.
While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted.
Cool to room temperature, then put into the fridge to firm up a bit if required.
When the sponge has cooled down, trim off the edges & spread the whipped cream on top evenly.
Now, with a sharp knife/ pizza cutter, make a cut in the middle of the sponge, along the longer side & three cuts along the sorter sides, evenly placed so as to give 8 small sponges.
Now roll each sponge gently as you would a swiss roll & keep on a cooling rack.
Once all the sponge rolls are ready, drizzle the chocolate ganache over them, smoothening the surface.
You can decorate these with holly leaves & berries as in the picture at this stage.
As the ganache firms up, give the yule logs a log-look by making log marks on the surface with a tooth pick or wooden skewer.
Lastly, dust with powdered sugar to give that wintery, festive effect.
Enjoy these lovely mini yule logs on any festive occasion.
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Separate the eggs & keep the yolks aside. Sieve the flour & cocoa powder along with the spices, keep aside.
Whisk the egg whites till firm peaks are formed.
Now whisk the yolks with the sugar till pale and increased in volume.
Add the flour mixture & mix well taking care not to over mix.
Now add the egg whites a little at a time in 3 helpings & mix gently to get a smooth batter.
Place the batter in the greased & lined swiss roll tin (33 by 23 cms) & smoothen the surface evenly.
Bake in a preheated oven at 180 degrees C for 8-10 mins. The sponge should spring back on gently pressing the center.
While the sponge is baking, whisk the cream filling till firm peaks, do not over beat.
Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.
While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted.
Cool to room temperature, then put into the fridge to firm up a bit if required.
When the sponge has cooled down, trim off the edges & spread the whipped cream on top evenly.
Now, with a sharp knife/ pizza cutter, make a cut in the middle of the sponge, along the longer side & three cuts along the sorter sides, evenly placed so as to give 8 small sponges.
Now roll each sponge gently as you would a swiss roll & keep on a cooling rack.
Once all the sponge rolls are ready, drizzle the chocolate ganache over them, smoothening the surface.
You can decorate these with holly leaves & berries as in the picture at this stage.
As the ganache firms up, give the yule logs a log-look by making log marks on the surface with a tooth pick or wooden skewer.
Lastly, dust with powdered sugar to give that wintery, festive effect.
Enjoy these lovely mini yule logs on any festive occasion.
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