Yule Log

As history has it, the yule log symbolizes the new year to come and brings good luck to your family. How that tradition became a cake, who knows, but it is a delicious tradition that everyone can agree on.

Print Recipe

Ingredients

For the Swiss Roll

6 large eggs, separated
2/3 cup superfine (caster) sugar
8 oz dark chocolate
4 tbsp water

Filling

1 1/2 cups heavy cream
1/2 tsp vanilla extract

Garnish

Confectioners’ sugar
Chocolate sprinkles
Other edible holiday decorations

Instructions

Swiss Roll

Preheat oven to 425.
Line a 9 x 13 jelly roll tin with parchment paper and grease.
In a large bowl, whisk sugar and egg yolks together until light, thick mixture is formed.
Melt chocolate with the water in either the microwave or over a pan of slightly boiling water.
Add chocolate to the egg and sugar mixture and stir gently.
In a separate bowl, whisk the egg whites until they form stiff, firm peaks.
Slowly fold the egg whites into the chocolate sponge mixture.
Spread the sponge mix into the prepared tin, smoothing the surface very gently, without knocking the air out.
Bake for 20 minutes, or until firm to the touch.
Cool completely.
Quickly flop the pan onto parchment paper, remove the baked piece of parchment from the sponge.
Trim any ragged edges.

Filling

Whip the cream and vanilla extract until cream loosely holds its shape.
Spread the cream evenly over the entire sponge surface leaving a 3/4-inch margin on either of the two short sides.
Cut a small incision 3/4-inch in from one of the short edges, but don’t cut through the cake (this is to help roll).
Carefully fold the cut edge towards the cream, using the paper on the work surface to roll until the log is formed.
Top with sugar, chocolate sprinkles or other edible holiday decorations.
Serve.

Notes

Enjoy the yule log with a cup of tea or coffee. It can also be served with traditional Christmas pudding.