White chocolate log
- 100g dried cranberries
- 3 tbsp Cointreau (or apple juice)
- 100g plain flour
- 1⁄2 level tsp baking powder
- 50g ground almonds
- 100g caster sugar, plus extra for dusting
- 3 large free-range eggs
- Few drops vanilla extract
- 75g white chocolate
- 100g unsalted butter, softened
- 300g icing sugar
- 2 tbsp milk
- Desiccated coconut, to serve
Soak the cranberries in the Cointreau or apple juice. Pre-heat the oven to 200C/180C Fan/Gas 6. Grease a Swiss roll tin, 33cm x 23cm x 1cm deep, then line with non-stick baking paper.
Sift the flour, baking powder and a pinch of salt into a bowl, then add the almonds.
Put the sugar and eggs in another bowl and whisk for about 10 minutes or until thick and mousse-like. When you lift the beaters out of the bowl, it should leave a trail on top.
Whisk in the vanilla. Drizzle 1 tbsp water down the edge of the bowl and add the flour mixture. Gently fold in, then pour into the tin, spreading it into the corners.
Bake for 12 minutes or until the top springs back when lightly pressed. Meanwhile, dust a sheet of baking paper with caster sugar. When the cake is ready, immediately turn it out on to the paper and remove the lining. Trim the edges, then fold the paper over from one short end and roll up, using the paper to help you.
Leave to cool on a wire rack, wrapped in the paper. Break the chocolate into a bowl over a pan of simmering water. Leave until half melted, then remove the bowl from the pan and stir the chocolate until completely melted. Leave until cool but still liquid.
Beat the butter until soft, then add the icing sugar and milk and beat until very light and fluffy. Carefully unroll the cake and spread half the buttercream on the inside. Drain the cranberries and sprinkle on. Roll up firmly, using the paper to help. Add the melted chocolate to the rest of the buttercream and spread on the outside of the cake. Mark with a fork to look like tree bark. Sprinkle with coconut and serve.