My favourite thing about Christmas has to be yule log. I absolutely love it. Especially with a nice glass of milk! The best kind are the ones with the hard chocolate around them, but to be honest, I’m not too fussy!
I’m pretty sure if I didn’t have this blog there’s no way I would have attempted to try making my own yule log, especially as it’s so easy to buy them, but I do love a challenge!
I found this really easy to follow recipe from Tesco, and as usual, anything I’ve put in italics is something I’ve added to the recipe!
Ingredients for the sponge:
- 125 g caster sugar, plus extra to dust
- 3 large eggs
- 100 g plain flour, plus extra to dust
- 25 g cocoa powder
Ingredients for the icing:
- 110 g butter
- 90 g 70% cocoa chocolate (I used the cheapest dark chocolate Asda has to offer!)
- 425 g icing sugar
- ½ tsp vanilla extract
- 175 ml milk
- Plus 300 ml double cream (whipped) for the filling
- Heat the oven to fan 180ºC (or Gas Mark 6/200°C). Line a 33 x 23 cm (13 x 9 in) Swiss roll tin with nonstick baking paper.
- Whisk the sugar and eggs with an electric whisk for 10 minutes, until pale and thick (I managed about 5 and it looked fine to me!).
- Sift the flour and cocoa into the mixture, plus 1 tbsp of lukewarm water. Gently fold into the mixture, using a spoon, until evenly mixed.
- Pour the mixture into the tin and use a spatula to smooth gently into the corners.
- Bake in the centre of the oven for 10-12 minutes until risen and just firm to the touch.
- Meanwhile, lay out a clean, damp tea towel. Place a piece of nonstick baking paper larger than the sponge on top and dust with caster sugar. Turn the sponge onto the paper and peel the paper off the base.
- Make an incision line about 1 cm (½ in) along one of the short edges – DO NOT cut through the cake. This will help you start rolling. Use the paper to roll the sponge tightly (wrap the paper into the sponge or your sponge will stick to itself once it cools down!!). Wrap it all up in the damp tea towel and allow to cool. Once it’s ready, unroll carefully, spread the cake with whipped cream and roll back up again.
- To make the icing, melt the chocolate and butter in the microwave. In a large bowl combine the icing sugar, vanilla and 120 ml of the milk. Add the melted chocolate mixture and stir well.
- Add the remaining milk, a little at a time, until you have the desired consistency. Let the icing stand until spreadable, it will thicken as it cools.
- Spread the icing over the Yule log and dust with icing sugar.
- Time: 40 minutes prep + 10 mins cooking time + 30 minutes cooling time.
- Difficulty rating: The most difficult bit for me was unrolling the sponge after it had cooled and rolling it back up with cream as it started cracking! It’s definitely a dessert that will take a bit of practice, but I don’t think it’s too difficult.
- Taste: It was so unbelievably good! I think next time I’d put orange flavouring in the icing 😀
- Would I make it again?: Definitely! I might even make a jam swiss roll next time 🙂
- Verdict: 5/5.
What do you think? Do you think you’d have the patience to try making your own yule log or would you rather just buy one? Let me know in the comments below 🙂 x