Christmas salted caramel Yule log

• butter↗

  for the pan

• large eggs↗3
• golden icing sugar↗100g g
• plain flour↗100g g
• baking powder↗½ tsp tsp
• vanilla pod↗1

  seeds only

• whipping cream150ml ml
• salty caramel spread100g g
• red currants↗

  and mint leaves for garnish

• unsalted butter↗200g g

  softened

• icing sugar↗400g g

  sifted, plus extra for dusting

• salty caramel spread200g g

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Line a Swiss roll pan (24 × 32 cm) with parchment paper so it overhangs the edges, then generously butter it. Beat the eggs and sugar with an electric mixer for 3‑4 minutes until the mixture becomes pale and thick.

2. 2

   Gently fold the flour, baking powder and vanilla seeds into the egg mixture with a large metal spoon until no visible lumps remain. Carefully spread the batter in the pan and bake for 12‑15 minutes until light golden and springy to the touch.

3. 3

   Remove from the oven, let cool for 1‑2 minutes until cool enough to handle, then carefully roll the sponge cake lengthwise while still warm (with the parchment still on). Allow it to cool completely in the rolled shape.

4. 4

   For the glaze, beat the butter and icing sugar until smooth, then add the caramel spread and mix. Set aside. Whip the cream to soft peaks.

5. 5

   Carefully unroll the sponge, then turn it so one long side faces you. Spread drops of caramel spread and caramel glaze over the cake (use sparingly – the remainder will be needed for glazing the cake), leaving the final centimetre at the far end untouched, as the filling will spread when re-rolling. Spread the whipped cream over the top using a palette knife. Re-roll the sponge using the parchment.

6. 6

   Trim one end at an angle by a few centimetres to create a branch. Place the roll on a plate or board and attach the branch so it fits tightly. Use the remaining glaze to coat the cake, creating bark-like lines with a fork. Dust with icing sugar and garnish with red currants and mint leaves before serving.