Yule Log Recipe

Yule Log Recipe

Ingredients : Makes one 28cm long roll


150 g

5 ml


115 g

250 ml

300 g

30 ml

Eggs, separated

Caster sugar

Vanilla essence

Pinch of cream of tartar (optional)

Plain flour, sifted

Whipping cream

Plain chocolate, chopped

Rum or Cognac

Icing sugar, for dusting

Method :
  • Preheat oven to slow 190oC/375oC/Gas 5. Grease, line and flour a 40 x 28cm Swiss roll tin.
  • Whisk the egg yolks with all but 25g of the sugar until pale and thick. Add the vanilla essence.
  • Whisk the egg whites (with the cream of tartar if not using a copper bowl) until they form soft peaks.
  • Add the reserved sugar and continue whisking until stiff and glossy.
  • Fold half the flour into the yolk mixture. Add a quarter of the egg whites and fold in to lighten the mixture. Fold in the remaining flour, then the remaining egg whites.
  • Spread the mixture in the tin. Bake for 15 minutes. Turn on to paper sprinkled with caster sugar. Roll up and leave to cool.
  • Bring the cream to the boil. Put the chocolate in a bowl and add the  cream. Stir until the chocolate has melted, then beat until it is fluffy and has thickened to a spreading consistency. Mix a third of the chocolate cream with the rum or Cognac.
  • Unroll the cake and spread with the rum mixture. Re-roll and cut off about a quarter, at an angle. Arrange to form a branch. Spread the chocolate cream over the cake. Mark with a fork, add Christmas decorations and dust with icing sugar.

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