Guinness Yule Log

A delicious festive recipe with a Guinness twist. Perfect for feeding the family this Christmas.

1. 1

   Sift the flour, cocoa and salt then set aside.
   
   Whip the egg white till near peak stage and add cream of tartar and keep whisking until peaks form. Place egg yolk, sugar and almond essence in a bowl and whisk well until light and pale. Add flour, cocoa and salt mix to yolks and gently fold into the mixture.
   
   Fold in the egg whites and spoon onto a greaseproof lined swiss roll tray and bake at 180C for 15 minutes.
   
   For the butter cream, beat the butter, icing sugar, cocoa and GUINNESS until light and fluffy (add extra GUINNESS if needed).
   
   When sponge is cooked turn out onto greaseproof paper. Peel away the baked greaseproof paper and roll the sponge with the sheet inside it and the let it cool.
   
   When sponge is cooled unroll the sponge and spread half of the buttercream onto the sponge and roll.
   
   Spread the remaining buttercream around the rolled sponge and let it cool. Sprinkle the Yule log with icing sugar and serve.