Tilda's Top Festive Recipes

Ingredients

For the Cake Roll:

• 4 eggs
• 100g caster sugar
• 65g plain flour
• ½ tsp baking powder
• 40g cocoa powder

For the Peppermint Buttercream:

• 100g dairy-free butter
• 200g icing sugar
• 1 tbsp Tilda Rice MLK
• ¼-½ tsp peppermint extract

For the Chocolate Frosting:

• 150g dark chocolate (dairy-free)
• 75ml Tilda Rice MLK
• 75g dairy-free butter
• 150g icing sugar
• ¼-½ tsp peppermint extract

Decoration:

• 1 large peppermint candy cane

Instructions

1. Make the Cake Roll

• Preheat the oven to 180°C/350°F (GM6). Grease and line a 20cm x 30cm Swiss roll tin.
• Beat eggs and sugar with electric beaters for 5–7 minutes until thick and mousse-like.
• Sift and fold in flour, baking powder, and cocoa. Spread batter into the tin.
• Bake for 10–12 minutes. Turn cake onto sugared parchment, peel off lining, score one end, and roll up tightly. Cool completely.

2. Make the Peppermint Buttercream

• In a bowl beat dairy-free butter, Tilda Rice MLK, icing sugar, and peppermint extract until smooth.

3. Make the Chocolate Frosting

• Heat Tilda Rice MLK and dairy-free butter in a saucepan. Pour over chopped chocolate and whisk until smooth.
• Mix in peppermint extract and icing sugar. Cool for 1 hour until spreadable.

4. Assemble the Cake

• When the cake has cooled completely carefully unroll it.
• Spread the buttercream over the cake in an even layer right to the edges.
• Carefully roll the cake back up. Trim the ends to create neat edges.
• Spread the chocolate frosting over the outside of the cake, covering all exposed sides.
• Use a fork to swirl the frosting at both ends of the cake to resemble the inside of a log.
• Crush the candy cane using either a pestle and mortar or a rolling pin and sprinkle it over the top of your yule log.