Tangy Orange All Butter Curd Yule Log

Cooking Method

1. Line a 33 x 23cm swiss roll tin (alternatively use a thin baking tray) and line with parchment paper. Heat the oven to 190c/170c fan/375f/Gas 5

2. To make the sponge, whisk the eggs and sugar for 3-4 minutes until thick and pale. Sift in flour, cocoa powder and salt and fold using a spatula

3. Once combined, pour into your tin and bake for 10-12 minutes, or until the sponge bounces back when pressed. Allow to cool slightly and then roll and leave to cool completely

4. Meanwhile, whip the cream until firm peaks and leave to one side

5. Once the cake has cooled, unroll and spread the Tangy Orange All Butter Curd evenly. Then spread the whipped cream on top and re-roll. Leave to one side

6. To make the Italian Meringue, place the egg whites in a bowl or stand mixer and whisk on low until bubbles form. Then turn the up to high and whisk until stiff peaks

7. Put the sugar in a pan with 4tbsp of water over a low heat, swirling the pan gently until the sugar has dissolved. Turn the heat up and simmer until a sugar thermometer reads 120C

8. Remove from the heat and slowly add to the egg mixture while whisking on low (do not pour directly onto the whisk). Once incorporated, continue to whisk for 3-4 minutes until thick and shiny

9. Finally, place your rolled sponge on a serving plate and spread the meringue over the sponge until covered. Using a fork, swirl your desired pattern onto the meringue and use a kitchen blow torch to brown. Once browned, spray with edible gold dust and enjoy!

10. Short on time? Try this speedier meringue topping recipe: Beat egg whites in a bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar until dissolved and stiff, glossy peaks form.