A quick log to make. Simple recipes are a relief, especially at Christmas, when you can be quite busy in the kitchen or elsewhere.
The mandarin syrup comes from the shop “Une île à part”, which has just opened on Place Ladmirault in Nantes. This shop is run by a couple, the lady being Corsican. They work with Corsican producers and offer quite unusual products.
If you don’t have this syrup, you can replace it with another syrup or even a coconut liqueur.
Preheat the oven to 180 °C.
Make the sponge: separate the egg whites and yolks.
Whisk the yolks well with 80 g of sugar, add 6 cl of clementine syrup and tip in the flour all at once. Carry on beating.
Whisk the whites to stiff peaks and fold them gently into the previous mixture.
Spread the mixture in a rectangular tin lined with buttered baking paper.
Bake for 10 minutes.
Two or three minutes before the sponge is done, soak a clean tea towel in cold water. Wring it out and spread it on your work surface.
When the sponge is cooked, turn it out onto the tea towel and roll it up on itself with the towel. Remove the towel, making sure the sponge stays slightly rolled.
With a small beater, whip the cream to soft peaks.
Just before it’s fully whipped, add the rest of the sugar, the rest of the syrup and gently the grated coconut.
Spread it over the sponge and roll it up tightly.
Cover the top with the rest of the cream and decorate it.
Wait until the next day to eat it.
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