Seasonal yule log

Prep: 50 mins
Cook: 15 mins
Seasonal yule log
A lovely classic to make at Christmas, and a huge hit for the children.

For the cream filling For the buttercream

Vegetable oil, for greasing

150g golden caster sugar

6 large eggs, separated

250g good-quality dark chocolate

Icing sugar, for dusting

400ml double cream, lightly whipped

150g raspberries, defrosted if frozen

125g unsalted butter, softened

225g golden icing sugar

25g cocoa powder, sifted

1 tbsp milk

Fresh red berries, as garnish

Preheat the oven to 220°C / 425°F / Gas mark 7.

Line a 23 x 33cm Swiss roll tin with baking paper and oil lightly.

In a medium sized bowl, whisk the caster sugar and yolks until pale and thick.

Melt the chocolate in a bowl set over a pan of simmering water.

Stir in the sugar mix.

Whisk egg whites to stiff peaks.

Stir a spoonful into the chocolate, then add in the remaining sugar mixture using a large metal spoon.

Pour the batter into the tin and bake for 12-14 minutes until risen and just firm.

Leave in tin until completely cooled.

Lay a sheet of baking paper on a clean work surface and with one movement, turn the cake onto the paper, then lift off the tin.

Carefully remove the lining paper.

Spread the whipped cream all over the cake, then scatter over the berries.

Starting at the long side opposite you, use the paper to roll the cake towards you.

Transfer to a serving dish.

Beat the butter, then sift in the sugar and cocoa.

Add milk and mix well.

Spread over the cake, use a fork to create a log effect, and chill until needed.

Decorate, dust with icing sugar and berries if you like and serve.


Preparation Time
50 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Chocolate, Fruit, Eggs, Sugar

Recipe Type
Dessert, Entertaining

Level of Difficulty
Moderately Easy

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