November 21, 2024

Yule Log Recipe

INGREDIENTS

Sponge Cake

  • 4 large eggs
  • 100g (1/2 cup) granulated sugar
  • 100g (3/4 cup) all-purpose flour, sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tbsp cocoa powder (optional, for a chocolate-flavored cake)

Buttercream Filling

  • 200g (1 cup) unsalted butter, softened
  • 200g (1 ½ cups) powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp milk or heavy cream

Chocolate Ganache

  • 200g (7 oz) dark chocolate, chopped
  • 200ml (3/4 cup) heavy cream

INSTRUCTIONS

  1. To prep the sponge cake, preheat your oven to 180°C (350°F). Line a 9x13 inch (23x33 cm) baking tray with parchment paper.

  2.  In a large mixing bowl, whisk the eggs and sugar together until the mixture is pale, thick, and fluffy (about 5-7 minutes with an electric mixer). If using cocoa powder, sift it into the flour and gently fold into the egg mixture.

  3. Fold the sifted flour (and cocoa powder, if using) and salt into the egg mixture gently using a spatula. Pour the batter into the prepared baking tray and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.

  4.  Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up gently, starting from the short edge. Allow the cake to cool in this rolled-up shape for about 15 minutes.

  5. To make the buttercream filling: in a bowl, beat the softened butter with the powdered sugar until light and fluffy. Add vanilla extract and milk or cream, and continue beating until smooth.

  6.  Once the sponge cake has cooled, unroll it carefully. Spread a generous layer of buttercream filling evenly over the surface, leaving a small border around the edges.

  7.  Gently roll the cake back into its log shape. Be careful not to tear the cake. Place the rolled cake seam side down on a serving platter.

  8. To make the chocolate ganache: heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not let it boil). Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for a minute. Stir until the chocolate is fully melted and the ganache is smooth.

  9. Pour the ganache over the top of the rolled cake, spreading it gently with a spatula to cover the log. Use a fork to create a "bark" texture by running it over the surface.

  10.  To decorate: dust the yule log with icing sugar for a snowy effect and garnish with fresh holly leaves or other edible decorations.

  11. Allow the cake to chill in the fridge for at least an hour before slicing and serving. This will help the ganache set and make it easier to cut.

  12. Enjoy with friends or family!