Yule Logs - Swiss rolls

[dragnlaw]

it depends what sponge you use, genoise is easier to roll hot, let cool, douse with rum syrup ,fill and re-roll in the parchment it was baked on, seAl the ends with buttercream and freeze, it can be finished at a later time .

Swiss roll recipes are far more tolerant ( rubbery).

So obviously I will go with the sponge type!

ps,
gerardj, have you sealed the end and frosted it to look like that?

 

[gerardj]

So obviously I will go with the sponge type!

ps,
gerardj, have you sealed the end and frosted it to look like that?

yes, after the log is filled and rolled... the ends are put on first, then choc buttercream added over the whole log, then cut the ends off, the choc core on the end is injected with a plain pastry bag. just imagine the process in reverse , the final step is cutting the ends off leaving just enough buttercream to cover the sponge.