Raisin Biscuit Yule Log Cake with Rich Chocolate Glaze

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. Line a baking sheet 30x40 cm with parchment paper and lightly grease it with butter.
3. In a clean bowl, beat egg whites with an electric mixer until soft peaks form.
4. Gradually add caster sugar while continuing to beat until stiff peaks form and mixture is glossy.
5. In a separate bowl, sift together all purpose flour and cornstarch.
6. Gently fold the sifted flour mixture into the egg whites in three additions, being careful not to deflate the meringue.
7. Fold in the melted unsalted butter and golden raisins evenly into the batter.
8. For the batter onto the prepared baking sheet and spread evenly with a spatula.
9. Bake in the preheated oven for 10 to 12 minutes until the biscuit is lightly golden and springs back when touched.
10. Remove the biscuit from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar.
11. Carefully peel off the parchment paper and roll the biscuit up in the towel from the short edge to form a log shape.
12. Allow the rolled biscuit to cool completely while wrapped in the towel.
13. For the chocolate glaze, chop the dark chocolate finely and place in a heatproof bowl.
14. Heat the heavy cream in a small saucepan until it just begins to simmer, then For it over the chopped chocolate.
15. Let sit for 2 minutes, then stir gently until smooth and glossy.
16. Add the softened unsalted butter to the chocolate mixture and stir until fully incorporated.
17. Unroll the cooled biscuit gently and spread the chocolate glaze evenly over the surface.
18. Roll the biscuit back up tightly without the towel and place on a serving plate.
19. Chill the yule log in the refrigerator for at least 1 hour to set the glaze before serving.