Yule Log
Get in the festive spirit with this chocolate yule log, made from a light cocoa sponge rolled around whipped cream. Whisked egg whites give the sponge its airy texture, making it flexible enough to roll without cracking. Dust with icing sugar and trim the ends. From there, the decoration is entirely up to you. Be it a simple dusting of snow-like icing sugar, some holly and berries, or chocolate shavings if you like it a bit more elaborate.
Ingredients
|
Eggs
|
5 |
|---|---|
|
Lemon juice
|
1½ tsp |
|
Caster sugar
|
140 g |
|
Cocoa powder
|
50 g |
|
Corn flour
|
14 g |
|
Double cream
|
300 ml |
|
Icing sugar
|
100 g |
|
Vanilla extract
|
1 tsp |
Method
Filling
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Whisk the egg whites with the lemon juice until they form stiff, glossy peaks that stand upright when you lift the whisk. The lemon juice stabilises the foam, giving the sponge the structure it needs to rise well without baking powder. Stop whisking as soon as the peaks are smooth and shiny. Over-whisked egg whites turn dry and grainy, making them difficult to fold into the batter without knocking out the air you have just worked in.
Keep a close eye on the sponge while it is in the oven, since the baking window is narrow at just 7½ to 8 minutes. Overbaking dries it out, making it far more likely to crack when rolled. It is ready when the surface springs back lightly to a gentle touch and the edges are just starting to pull away from the tin.
As soon as the sponge comes out of the oven, turn it out onto a sheet of greaseproof paper dusted with icing sugar. If you have a clean, damp tea towel to hand, lay it over the sponge while it cools. The steam trapped beneath keeps the surface moist and elastic, which reduces the risk of cracking when you roll it.
Spread the filling in a thin, even layer across the cooled sponge, leaving a 1 cm border along both long sides and the far short edge. Too much filling will spill out at the seam and sides as you roll. The borders fill naturally as the cream is pushed towards the edges during rolling, keeping everything neatly contained.
FAQ: Questions about this yule log
This yule log requires very few ingredients and is more straightforward than it might look. That said, a little know-how goes a long way, especially when it comes to rolling without cracking. If you have any questions, you will find answers to some of the most frequently asked ones right here.
What is in a yule log?
A yule log is made from a light cocoa sponge rolled around sweetened whipped cream, then dusted with icing sugar. The sponge is made from eggs, lemon juice, caster sugar, cocoa powder, and a small amount of cornflour, which keeps it light and flexible enough to roll. The filling is typically made with whipped cream, icing sugar, and vanilla extract. However, you could use a splash of brandy instead, giving it a slightly more festive flavour.
How do I prevent the sponge from drying out?
Bake the sponge for no longer than 7½ to 8 minutes, since it contains no butter or oil and dries out quickly if overbaked. Turn it out promptly onto greaseproof paper dusted with icing sugar and cover it with a damp tea towel while it cools. Once filled and rolled, wrap the log tightly in foil and refrigerate. The foil traps moisture around the sponge, allowing it to absorb some from the cream filling as it chills.
Why does my yule log cake crack when rolling?
If your yule log cracks when rolling, it usually comes down to one of three things. First, an overbaked sponge. Second, skipping the damp tea towel during cooling. Third, rolling before the sponge has fully cooled. Bake for no longer than 8 minutes, cover the sponge with a damp tea towel straight out of the oven, and allow it to cool completely before spreading the filling. Roll from the short end using firm, steady pressure, going slowly and evenly to give the sponge time to flex without splitting.
How long does the yule log stay fresh?
The yule log keeps well in the fridge for up to 3 days. If it is undecorated, wrap it tightly in foil or cling film to stop it from drying out. If you have already decorated it, store it in an airtight container if you have one that fits, or cover it loosely with foil or cling film to protect the decoration without flattening it.
Can I freeze the yule log?
Yes, you can freeze the yule log. Wrap it tightly in cling film and then in foil to prevent freezer burn, and freeze for up to 1 month. Thaw it overnight in the fridge and dust with icing sugar just before serving.
Nutritional values per cake
Energy:
1669 Kcal
| Energy distribution % | Nutritional values per cake | |
|---|---|---|
| Fibre | - | 12.4 g |
| Protein | 4.5 % | 18.5 g |
| Fat | 63.3 % | 119.4 g |
| Carbohydrates | 32.2 % | 132.5 g |
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Delight in a Christmas classic with our homemade yule log
Cut into this homemade yule log and reveal the spiral of dark cocoa sponge and creamy filling inside. The sponge is airy and tender, with a slightly bitter cocoa flavour that gives the cream something to work against. As it chills overnight, it softens the sponge slightly and the bitter cocoa and sweet cream mellow into each other. A true Christmas classic, and one that is well worth making from scratch.
Tender and fluffy cocoa-flavoured sponge
A good yule log starts with a tender, cocoa-flavoured sponge cake. Whisked egg whites do the structural work, creating a bake that holds its shape when rolled but stays soft when sliced. The cocoa powder comes through clearly in every bite with a clean, slightly bitter chocolate note that makes the cream taste even better by contrast.
A festive holiday bake, rolled and ready
Christmas Day rarely leaves much time for last-minute baking, which is exactly where this yule log earns its place. Make it the day before, wrap it in foil, and refrigerate. By the time it is needed, the cream has softened into the sponge, and once you cut into it, you get clean, even slices. A dusting of icing sugar is all it needs before it goes to the table.
If you are looking for more desserts you can prepare ahead of time, we also have Christmas ice cream, panettone, and a gingerbread loaf. Between them, you have plenty of options to keep the dessert table interesting throughout the whole holiday season.
The story behind the bûche de Noël
The yule log has a history that reaches back long before it was ever made from sponge and cream. In midwinter celebrations across northern and western Europe, a large log was brought indoors on Christmas Eve and burned through the holiday as a source of warmth and a symbol of the longer days to come. As open fireplaces gave way to modern heating, the custom faded, but the idea stuck.
In late 19th-century France, Parisian pâtissiers transformed that tradition into an edible dessert. A rolled sponge cake, scored to resemble bark and filled with cream or buttercream, took its place at the Christmas table. The bûche de Noël was born. It soon became a beloved Christmas dessert, and while fillings and decorations have evolved over time, the log shape remains the same.
Adapt and decorate to taste
There are many ways to make this yule log recipe your own. Add brandy for a festive feel or a splash of espresso for a mocha-style filling, or try a hazelnut filling by blending hazelnut paste through the whipped cream for a nutty flavour. A pinch of ground cinnamon stirred through the cream adds a warm, spiced note that suits the festive season well.
Use a chocolate ganache for the outer part of the log. It gives a smooth, glossy finish that can be dragged with a fork to create a bark-like texture. Chocolate buttercream is a good alternative if you want something that pipes and spreads more easily.
When it comes to decoration, the choice is entirely yours. A simple dusting of icing sugar keeps things understated, or you can go further with meringue, fresh berries, chocolate shavings, or sugared cranberries and rosemary for a more festive look.
