|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A Yule log isn't the easiest cake to make, but neither is it the most difficult. All that is needed is time, patience, and a light hand. Best of all, the sponge contains no flour at all, so this is a potential treat for those with gluten issues.
This cake is a rich, decadent, and utterly delicious treat for Christmas. It makes a perfect replacement for those who don't like the traditional British Christmas cake. However, there is no reason why you can't have both if you wanted. After all, it is Christmas.
- For the Swiss Roll:
- 6 large eggs (separated)
- 2/3 cup superfine/caster sugar
- 8 ounces dark chocolate (60% cacao or greater)
- 4 tablespoons water
- For the Filling:
- 1 1/2 cups double cream (or heavy cream)
- 1/2 teaspoon vanilla extract
- Garnish: confectioners' sugar, chocolate sprinkles, or any other edible Christmas decorations
Note: while there are multiple steps to this recipe, this yule log is broken down into workable categories to help you better plan for preparation and cooking.
Make the Swiss Roll
Gather the ingredients.
Heat the oven to 425 F/220 C/gas 7.
Lightly grease and line a 9 x 13-inch Swiss roll/jelly roll tin with parchment paper. Apply a light layer of vegetable oil with a piece of paper towel.
Separate the egg yolks and whites.
Whisk the sugar and egg yolks together in a large, roomy, baking bowl with either an electric beater or a hand whisk until a light-yet-thick mixture is formed.
Break the chocolate into pieces then melt with 4 tablespoons water in either the microwave (take care to not overcook) or over a pan of slightly simmering, boiling water, making sure the bottom of the bowl does not touch the water.
Add the chocolate to the egg and sugar mixture and stir gently.
In a separate bowl, whisk the egg whites until they form stiff, fairly firm peaks when the whisk is lifted from the bowl.
Fold 1 tablespoon of the egg white into the chocolate sponge mixture to lighten it.
Add the remaining whisked egg whites and gently fold through.
Spread the sponge mix into the prepared tin, smoothing the surface very, very gently with a spatula taking care to not knock out any air.
Bake in the heated oven for 20 minutes, or until firm to the touch and a little crisp on the top. Do not overcook or the sponge will become dry.
Remove from the oven and place on a cooling rack to cool completely.
Lay a large sheet of parchment paper onto your work surface, quickly flip the pan over onto the paper and gently ease the sponge out. Peel away the parchment paper on the sponge and trim any ragged edges of the cake.
Make the Filling and Assemble the Yule Log
Gather the filling ingredients.
Whip the cream lightly with the vanilla extract until the cream loosely holds its shape.
Spread the cream evenly over the entire surface leaving a 3/4-inch margin on either of the two short sides.
Using a small sharp knife, cut a small incision 3/4-inch in from one of the short edges taking care not to cut right through the cake.
Carefully fold this in towards the cream, then use the paper on the work surface to roll the cake away from you until a log is formed. Do not worry if cracks appear on the surface, these are part of the character of a Swiss Roll.
Top with confectioners' sugar, grated chocolate or chocolate sprinkles, holly (but not the berries), or any Christmas theme you choose.
Serve and enjoy!