I love baking and I find it even more exciting around Christmas time because of the spices and I have an excuse to get my glitter out! I thought I would share with you today a bake that I tried out for the first time last year. I have adapted it a lot from the original recipe and used my own favourite cookie recipe and, in my opinion anyway, improved & perfected it!
This is a little twist on a seasonal favourite, this log is flavoured with gingerbread spices and filled with spiced cocoa buttercream. A covering of cocoa buttercream with a scattering of hazelnuts and golden gingerbread holly leaves as the finishing touches. It would be perfect for any Christmas gatherings I think and would look great as a centerpiece. Let me know if you try it and how it turns out. I’d love to see pictures!
Makes: 1 large cake, cuts into 12
Time: 2 hours, 15 minutes
For the Sponge Roll:
100g plain flour
½ teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground mixed spice
Good pinch of salt
3 medium eggs plus 1 egg white, at room temperature
65g light muscovado sugar, sifted
50g caster sugar
Finely grated zest ½ orange
10g piece fresh root ginger, peeled and finely grated
Icing sugar, for dusting
For the Gingerbread Holly Leaves:
100g unsalted butter
100g caster sugar
1 Egg Yolk, beaten with 2 teaspoons of water
1 Teaspoon of Vanilla Extract/Vanilla Paste
200g Plain Flour, plus extra for dusting
1 Teaspoon of Vanilla Extract/Vanilla Paste
200g Plain Flour, plus extra for dusting
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
Gold Edible Glitter
Spiced Cocoa Buttercream:
250g unsalted butter, at room temperature
500g icing sugar
100ml double cream
500g icing sugar
100ml double cream
2 tablespoons cocoa powder
½ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cinnamon
To Decorate:
25g Finely Chopped Roasted Hazelnuts
You will also need:
Parchment-lined foil or baking paper
Large baking sheet
Electric Whisk
Holly Leaf Cookie Cutter
Step 1 – To make the sponge: cut a large rectangle of parchment-lined foil or baking paper (31cm x 39cm) and place on the baking sheet (foil-side down if using the parchment-lined foil). Turn up the edges 0.5cm all the way around to make a neat 30cm x 38cm x 0.5cm case for your sponge. Heat the oven to 200°C/180°C fan/400°F/Gas 6. Sift the flour, baking powder, ground ginger, cinnamon, mixed spice and salt into a bowl and set aside.
Step 2 – Put the whole eggs, plus the egg white, into the bowl of the stand mixer. Add both sugars and whisk on full speed for about 10 minutes until very thick, light and mousse-like – the whisk should leave a ribbon-like trail when lifted. Sift the (sifted) flour mixture into the bowl and start to fold in with a large metal spoon or plastic spatula, then add the grated orange zest and fresh ginger and continue folding in until combined.
Step 3 – Pour the mixture into the paper case and spread evenly, making sure the corners are completely filled. Bake in the oven for about 8-10 minutes until the sponge is golden brown and springs back when gently pressed in the centre. While the sponge is baking, cut a sheet of baking paper slightly larger than the sponge, place it on a wire cooling rack and dust lightly with icing sugar.
Step 4 – When the sponge is ready, flip it out onto the paper and carefully peel off the lining paper case. Using a serrated bread knife, make a deep cut along one long side (about 1cm in from the edge) then use the paper underneath to help you firmly roll up the sponge – starting from the long side with the cut – to make a fairly tight swiss roll wrapped in the baking paper. Leave to cool on the wire rack.
Step 5 – Meanwhile, make the spiced cookies: Line a large baking sheet with baking paper. Beat together the butter and sugar until light and creamy. Beat in the egg yolk, vanilla extract/paste, flour, spices and a pinch of salt. Stir until it forms a dough, then knead until smooth. Wrap in clingfilm and chill for 30 minutes.
Step 6 - Preheat the oven to 180°C, fan 160°C, gas 4. Roll out the dough on a lightly floured surface to a thickness of 0.5cm. Stamp out your shapes using your cutter of choice, I had these little holly leaves for mine. Bake on your lined baking tray for about 10 minutes, until lightly browned. Cool on a wire rack.
Step 6 - Preheat the oven to 180°C, fan 160°C, gas 4. Roll out the dough on a lightly floured surface to a thickness of 0.5cm. Stamp out your shapes using your cutter of choice, I had these little holly leaves for mine. Bake on your lined baking tray for about 10 minutes, until lightly browned. Cool on a wire rack.
Step 7 – Now for the buttercream: The key to making great buttercream is to really take your time over it, if in doubt keep beating it! Beat the butter until it's really smooth and creamy (approx. 3 minutes) and then gradually pour in the cream mixing until combined. Gradually add the icing sugar, beating for about 2 minutes in between additions, until light and fluffy. Add the cocoa powder and spices then turn the mixer up to a nice high speed and let it beat the buttercream for a good five minutes to make it extra fluffy!
Step 8 – To assemble the log: unroll the sponge and spread with the buttercream, then tightly re-roll (starting from the long edge with the cut). Cut off ⅓ of the log then slice this section in 2 (on the diagonal) to create 2 branches. Place the main section of the log on a serving board then attach the 2 branches using a little of the spiced buttercream as glue.
Step 9 – Spread the remaining buttercream over the sponge, leaving the 4 ends free so you can see the swirl of the sponge and filling, then use an offset palette knife or a fork to create the appearance of bark.
Step 10 – To decorate the cookies: spread a light layer of the buttercream on the cookies and then sprinkle over or dip them in edible gold glitter (make sure you get the edible kind!). Add the holly leaves to the log and scatter the finely chopped hazelnuts over and around the log. Serve as soon as possible and enjoy!
Step 9 – Spread the remaining buttercream over the sponge, leaving the 4 ends free so you can see the swirl of the sponge and filling, then use an offset palette knife or a fork to create the appearance of bark.
Step 10 – To decorate the cookies: spread a light layer of the buttercream on the cookies and then sprinkle over or dip them in edible gold glitter (make sure you get the edible kind!). Add the holly leaves to the log and scatter the finely chopped hazelnuts over and around the log. Serve as soon as possible and enjoy!
What are your favourite kind of bakes at Christmas time?
