More Great Recipes: Tough

Fool Proof Yule Log

User Avatar
Member since 2020
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

"Time flies when you're having fondant"

Serves 6 | Prep Time 40 | Cook Time 20

Why I Love This Recipe

Foolproof Yule Log created by Aleksandra!

Ingredients You'll Need

For the cake
6 large eggs
180 g icing sugar
180g plain flour
5 tbsp cocoa powder

For the filling & icing
600 ml (2 tubs) fresh whipping cream
3 dark chocolate, broken into squares
1 milk chocolate, broken into squares
150 - 200g icing sugar (depending on your sweet tooth)
Cherry jam/preserves


Heat the oven to 160C. Line a 23 x 32cm Swiss roll pan tin with baking parchment. Separate the egg whites and the yolk and beat the egg whites with mixer for 5-8 min (to test if whites are ready you will need to try to take a slice of the bowl, if you are able to slice your whites it means it is ready for next step. In the second bowl mix egg yolks, icing sugar until combine, by the end add the cocoa powder and mix for few seconds.

Add the whites to the yolk and sugar mixture and fold gently with a spatula.

Pour 2/3 of butter onto a sheet of baking parchment (large tin) and 1/3 of butter onto a smaller sheet of baking parchment (smaller tin), then spread evenly approx. 2 cm thick. Place into the middle rack of your oven and bake for 12-14 min (depending on your oven) in 160C.

When the cake is ready, tip it onto the parchment and without peeling off the lining paper roll the cake up from its longest edge with the paper inside using 1-2 kitchen towels. Leave to cool (approx. 30-40 min).

To make the icing, simply whisk the whipping cream and sugar on a high speed (tip: add 1 tsp of corn starch to our icing sugar to keep the cream fresh and stiff for longer). Meantime melt the chocolate together in a bowl over a pan of hot water. Take from the heat and by using a brush (or a spoon and fork) “paint” short and long strokes of “bark” on a baking parchment (this isn’t a precise task so don’t worry if some strokes are thicker than the others). Place the chocolate into the fridge to cool.

Once the rolls are cool, remove the baking parchments and towels from both rolls. Gently spread a layer of cherry jam on both rolls, then in similar manner fill the rolls with whipped cream (leave 3-4 table spoons for later).

Make a diagonal slice in the middle of the small log. Place the large the log on to a plate, then arrange 2 smaller slices on the side and top on the large log with the diagonal cut against the cake to make a branch. Spread the remaining icing over the log and branch (don’t cover the ends), then decorate with the chocolate that you made previously the to give the effect of tree bark.

Roll marzipan 5 min thick and cut out 4 circles to cover the ends of the log and branches. Decorate with fresh cranberry and greenery. You can also make small mushrooms out of marzipan.

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!