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Alaskan Yule lo

A delicious Festive Dessert recipe made using our Natural Flavoured Icing Sugar.  

What is a Alaskan Yule Log?

Its a festive frozen dessert made with chocolate sponge, ice cream and a light meringue topping.

If you would like to check out our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients 

For the Sponge 
 
 
50g Sugar and Crumbs Natural Flavoured Orange Cocoa Powder 
140g Golden Caster Sugar 
6 Large eggs separated
 
Filling 
 
1 Litre of Good Quality Ice Cream – not soft scoop
 
Meringue 
 
125g Whipping It Up Velvet Vanilla 
75ml Warm room Temperature Water 
 

Instructions

  1. Clear some space in your freezer, preheat the oven to 170c fan/Gas mark 4. Grease with a little butter and line a baking tray approx 10x15inches with greaseproof paper.
  2. First, make the sponge. Place the egg yolks and sugar in a clean mixing bowl and whisk with until thick and creamy. Add the cocoa powder to the egg mix and whisk in until combined.  In another clean bowl, whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed.
  3. Pour into the prepared tin and spread gently with a spatula. Bake in the centre of the oven for 25 mins or until well risen and just beginning to shrink away from the sides of the tin. Remove from the oven, loosen the edges with a round-bladed knife and leave to cool in the tin.
  4. Place a large sheet of cling film on the work surface, take the ice cream out of its tub and place on top. Working quickly, cover the ice cream with cling film, then press and roll into a long sausage shape. It will need to be 15cm long and around 5cm wide. Wrap a second piece of cling film around the first and twist the ends to maintain the sausage shape. Return to the freezer to harden for at least 1 hr.
  5. Take the ice cream out of the freezer, unwrap it and place on one side of the sponge. Using the parchment to help you, roll the sponge around the ice cream to cover, rotating it so the seal is underneath. Trim the ends. Cover the cake with cling film and place in the freezer for at least 4 hrs, or up to 1 month.
  6. On the day of serving, 20 minutes before you serve make the meringue, whisk the whipping it up with the water until its thick and holding its shape.  Fit a piping bag with a star nozzle like a 1M and fill with the meringue.  Unroll the ice cream sponge from the freezer and place on a serving tray.  Pipe lines from one end of the sponge to the other lengthways or pipes on to it small blobs but leave the ends uncovered until all the sponge is covered.
  7. Use a handheld cooks blowtorch to crisp up the meringue so its golden brown and then cut into pieces to serve.

Top tips

If you don’t have a cooks blowtorch alternatively you can bake for 8 mins at 220C/200C fan/gas 7 or until the meringue is set and lightly browned.  It will sit out for about 10 mins from this stage.

Use any flavour combinations you wish, for instance you could do a cherry chocolate sponge with the Black cherry whipping it up or you can change the flavour of the ice cream and do a plain chocolate sponge.

 

 

 

 

 

 

 

 

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