Bringing together the essential recipes seen in the iconic British series, Downton Abbey, The Cookbook introduces its readers to the joy of 20th century English gastronomy. As Christmas is near, we can’t resist the idea of making the Crawley family log with dark chocolate and cherries. Below we provide a how-to, according to the book.
Downton Abbey log recipe
Ingredients
For the biscuit
- Butter for the mold
- 4 eggs
- 115g of superfine sugar
- 1/2 tsp. fresh lemon juice
- 90g flour
- 1 pinch of salt
- icing sugar to sprinkle on the cloth
- 140g cherry jam
- 2 tbsp. water
For the buttercream
- 60g crushed dark chocolate
- 115g butter at room temperature
- 170g sifted icing sugar
- 1 pinch of salt
- 3tbsp. dark rum
- 1 tbsp. superfine sugar for decoration
Instructions
- Preheat oven to 350°F (180°C).
- Line the bottom of a 10 x 15in baking tray with parchment paper, with a 1in rim. Generously butter the paper and the edges.
- In a salad bowl, using a food processor, hand blender or whisk, beat the eggs, superfine sugar and lemon juice and obtain a creamy cream, which should triple in volume in nearly 10 minutes.
- Sift the flour and salt over the egg mixture and mix gently with a spatula.
- Pour the mixture into the mold (the thickness should be close to 1/4in) and smooth the surface.
- Bake for 15 to 20 minutes until the sponge cake is golden and springs back when pressed with a finger.
- Take it out of the oven and let it cool in the mold on a rack for 10 to 15 minutes.
- Using a blunt knife, loosen the edges of the cake.
- Spread a cloth on the work surface and sprinkle with a little icing sugar (so the cake doesn’t stick).
- Unmold the warm sponge cake onto the tea towel and carefully remove the baking paper. Starting from of the long sides, roll the cake on itself in the towel. Then let it cool completely, with the end of the dough on the bottom.
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