Continuing with the seasonal Cakes & Bakes recipes, this week I made a Christmas Yule log. It’s the perfect sweet course alternative for people that don’t like dried fruit-filled Christmas pudding, Christmas cake or mince pies.

This cake is basically a chocolate Swiss roll with chocolate filling and chocolate icing on the outside. Apparently, a Yule log can trace its history back to the time of the Druids. It was later taken up by Christians: “As the fire grew brighter and burned hotter, and as the log turned into ashes, it symbolized Christ’s final and ultimate triumph over sin.”

I still don’t have a proper Swiss roll tin, so I used a rectangular, loose-bottomed tart tin. So that the sponge didn’t turn out too thin and biscuity, I didn’t allow the batter to spread all the way into the corners.

The trickiest part of the process was rolling up the still warm sponge with a clean, damp tea towel. It helps stop the sponge from cracking when rolling it up after filling. Don’t worry if it does though – it will be getting covered up with buttercream… which can hide a multitude of mistakes!

Serve it sliced with whipped or brandy cream. Save the recipe to Pinterest here.

Yule log

2018-12-18 17:55:21

Serves 6

For the sponge

1. 3 eggs
2. 75g caster sugar
3. 1 tbsp cocoa powder
4. 50g plain flour

For the filling

1. 50g butter, softened
2. 75g icing sugar
3. 1 tbsp cocoa

For the icing

1. 75g butter, softened
2. 75g icing sugar
3. 75g dark chocolate

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For the sponge

1. Pre-heat the oven to 200°C, 180°C (fan), 400°F, Gas mark 6
2. Line a 23x32cm/9x13" Swiss roll tin with parchment
3. Separate the eggs into two bowls and beat the whites until stiff
4. Add the sugar to the yolks and beat until thickened
5. Sieve the cocoa powder over the yolks and beat again
6. Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action
7. Sieve the flour into the bowl and gently combine by cutting and folding with the spoon
8. Pour the mixture into the prepared tin, spreading it out to the edges
9. Bake for 10-12 minutes
10. Slightly dampen a clean tea towel
11. Slide the hot cake, still on its parchment, onto the tea towel
12. Roll up the sponge, on the parchment, in the tea towel and leave to cool

For the filling

1. Put the filling butter into a bowl and beat it until it is light and fluffy
2. Sieve the icing sugar and cocoa powder into the bowl and beat until combined and soft
3. Gently unroll the cold sponge and loosen it from the parchment paper
4. Spread the filling evenly over the inside of the sponge
5. Roll up the filled sponge

For the icing

1. Put the topping butter into a bowl and beat it until it is light and fluffy
2. Sieve the icing sugar into the bowl and beat until combined
3. Gently melt the chocolate and mix this into the bowl
4. Spread the topping over the rolled up sponge
5. Drag a fork or skewer through the icing to create a log texture effect

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Adapted from Doves Farm

Adapted from Doves Farm

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