A red and white striped sponge Christmas log with a minted white chocolate filling and icing snowflakes on top, placed in a red, white and green striped takeaway container

Out with the traditional Christmas Log and welcome to Candy Cane Lane.


Prep time 40 minutes | Cook time 10 minutes | Makes 2 Logs

Striped sponge


225g whole eggs
90g egg yolks
225g caster sugar
120g plain flour
135g egg whites
40g caster sugar
Sosa red food colouring


Whisk together the eggs, egg yolks and sugar on slow speed for 20 mins until light and fluffy.

Make a meringue with the egg whites and sugar.

Add the sifted flour to the first mixture taking care not to knock out too much air. Finally fold through the meringue.

Split the mixture in two and colour one mixture with red food colouring.

Pipe the mixtures alternating on an oven tray.

Bake at 170c for 10 minutes or until the mixture springs back to the touch.

White chocolate and mint filling


300g Irca Wonderchoc white
10g Irca Joygelato White mint paste


Heat slightly the wonderchoc and whip in Kitchen Aid to obtain a smooth consistency.

Add Mint paste to desired flavour.

Spread mixture on to sponge and roll tightly.

Chill to set up. 


Sugarpaste snowflakes


For more recipes download our magic of Christmas magazine 

The magic of christmas