Rice Krispies* Yule Log Recipe

• Pre-heat oven to 350°F (180°C)
• Line the bottom of a 17 ¼ x 11 ½ x 1” (43.8 x 29.2 x 2.54 cm) jellyroll pan with parchment paper.

Sponge:

• With a mixer, beat eggs, sugar and vanilla together until thick and light yellow. In a separate bowl, combine crushed cereal flour, cinnamon and baking soda; add to egg mixture all at once and blend on low speed while slowly adding the hot water.
• Pour batter into the prepared pan and spread evenly. Bake for 15 minutes or until sponge is lightly golden.
• Remove from oven and run a knife around the edges. Cool at room temperature for up to four hours.

Filling;

• in a bowl, whip cream until starting to thicken, add icing sugar and cocoa powder and whip until soft peaks form.
• Add sour cream and whip until peaks form. Gently fold in chopped chocolates.
• Invert sponge onto a fresh piece of parchment paper; peel off parchment backing.
• Spread the filling leaving a 1/2 –inch (1 cm) border at the finished edge. Using the parchment as a support, roll sponge from the short side.
• Place on a platter seam side down.
• Cover and refrigerate for one hour or more. Dust log with icing sugar, or cover with your favorite butter cream icing. Decorate as desired.
• Serve and enjoy!