Christmas Yule Log Cake





A. Sponge swiss roll –

Preheat the oven  170°C

  • Line a large swiss roll tin  with greaseproof paper lightly greased.
  • Whisk the 4 eggs and 80g sugar using hand mixer on the shimmer water bath until thick and fluffy
  • Gently fold in the sieved 80g flour/ 25g cocoa
  • Pour into the prepared tin and bake in the centre of the oven for 10mins (until firm to touch)
  • Remove from the oven and turn the sponge onto a sheet of greaseproof paper pre-sprinkled with caster sugar
  • Spread with Choc saurce
  • Roll up firmly and spread whipped cream on top & scratch with folk to make the tree grain. decorate with any Christmas fill deco.

B. Whipped Cream:  Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form.  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.

C. Chocolate sauce – 50-80ml fresh milk or heavy cream, 50g butter & 200-250g semi sweet chocolate. 1 tsp Baleys Cream or vanilla extract (optional), melt on double boil & serve warm.


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