Healthy Hack your Christmas • Yule Log

Christmas…. the time of year when six different desserts are mandatory on the dinner table, from traditional figgy pudding, to avant-guarde candy cane cheesecakes.

Yule Log, traditionally served as a festive treat in France, Belgium and Switzerland, is now a popular holiday staple in many UK households too. Try making our light spongey version!

For the sponge: 

• 15 sprays Frylight 
• 75g self-raising flour 
• 4 tbsp cocoa powder 
• 4 eggs 
• 100g sugar (or swap for 50g Silver Spoon half spoon!) 
• 1 tsp instant coffee (optional) 

For the filling: 

• 200g low fat crème fraiche 
• 50g icing sugar 
• 1 tsp vanilla extract 
• 150g raspberries (optional) 

1. Preheat oven to 200 C. Line a shallow, rectangular baking tray with baking paper. Grease the baking paper with Frylight. 
2. Sift the flour and cocoa powder together and set aside. 
3. Whisk the eggs and sugar together using an electric handheld whisk until thick and pale. If using instant coffee, dissolve this in 1 tbsp warm water and combine with eggs and sugar. 
4. Fold in the flour and cocoa powder using a metal spoon. 
5. Carefully pour onto the prepared baking tray and gently spread out into an even layer. 
6. Bake for 8-10 minutes until the sponge feels springy. 
7. Dust another piece of baking paper with unsweetened cocoa powder. Turn sponge out onto this prepared sheet. 
8. Whilst still warm, roll the sponge, starting from one of the shorter edges. Leave to cool. 
9. Meanwhile, prepare the filling. Beat the crème fraiche, sifted icing sugar and vanilla extract together in a mixing bowl. 
10. Once the sponge is cool, unroll and spread the filling over the cake. Scatter the raspberries and roll the sponge again. 

This recipe serves 8, and each serving contains: 

Energy: 190kcal 
Fat: 7.5g 
Saturated fat: 4.0g 
Carbohydrate: 22.3g 
Sugars: 14.4g 
Fibre: 2.4g
Protein: 6.3g
Salt: 0.2g 

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