Dessert time!
Finally I have perfected this delicious dessert and I hope you will find the time to make your own! What a delightful centrepiece for any table and you most definitely want to leave room for a slice or two! I have made this all from scratch, but of course, if time is short you can grab a few ready made ingredients and just assemble! You could also simplify it and it will still be a great dessert.
The Yule Log recipe
This is a slightly more complicated and time consuming recipe than normal as it has several components and stages to it. However, you can easily simplify it for quickness and ease, for example, just make the sponge and buy the other items! The main part of the Yule Log is the sponge. I have chosen to make an aquafaba sponge as it is light and fluffy, but holds the filling well. When making this, let me warn you that it will crack when rolling, but this is completely fine and adds to the authentic log style. There is cream and caramel as the filling, then once rolled, it is covered in a chocolate icing, then sprinkled with roasted hazelnuts and a dusting of icing sugar. As long as you make the cake base and add chocolate icing and cream in some form or another, it will be amazing!
Chocolate sponge rolled with cream and caramel, covered in chocolate icing and finished with log style patterns.
- 2 teaspoons ground linseeds (or chia seeds)
- 12 teaspoons water
- 120 g aquafaba (liquid from unsalted chickpeas)
- 70 g icing sugar
- 70 g plain flour
- 20 g cocoa
- 1 teaspoon sugar (caster is best, but granulated will work too)
- 50 g sugar
- 50 ml water
- 50 ml fresh cream
- 150 ml fresh cream
- 50 g chocolate (chips or chopped)
- 125 ml fresh cream
- 50 g roasted hazelnuts
- 1 teaspoon icing sugar
First, prepare your swiss roll tin or baking tray, by lining with greaseproof paper. Pre-heat the oven to Gas Mark 4 (350f / 160c).
Mix the linseed with the water and set aside.
Sponge: Whisk the aquafaba until it is white and glossy, holding its shape. Add in the 70g icing sugar and whisk again. Add the linseed mix and whisk until it looks shiny and light.
Sponge: Sift the plain flour and cocoa powder into the mix and gently fold in. Pour into the tray and level out. Gently tap the sides of the tin to remove excess air, then bake for 8-10 minutes.
Sponge: Get another piece of greaseproof paper and sprinkle with the teaspoon of sugar. When the sponge is cooked, turn it out upside down onto the sugar. Carefully remove the (cooked) greaseproof paper from the sponge and leave to cool.
Caramel: Put the 50g sugar in a pan with the 50ml water. Put on a medium to high heat and leave to cook (stay watching it). Using the handle, lift the pan and swirl the contents around if needed. When the liquid has started to change to an amber colour, turn the heat off and stir in 50ml cream. The caramel should be a pale golden colour and be fairly runny. Transfer to a bowl to cool down.
Cream: Whisk the 150ml cream until it holds its shape.
Assemble: Spread the cream over the flat sponge leaving 2-3cm at one short end. Drizzle the caramel sauce over the cream. Using the paper underneath to help you, roll the sponge up from the short (covered in cream) end. The space at the other end should get filled as the cream gets pushed along! Secure with the open side downwards and place in the fridge to chill.
Icing: Put the chocolate chips in a heatproof bowl, then heat the 125ml cream until almost boiling point. Pour the cream over the chocolate and stir until completely combined. Chill for 15 minutes.
Icing: Spread the cooled icing over the log. Cover all the sides (and the ends if you want). Using the tines of a fork, create log type lines over the cake (lengthways).
Decorate: Sprinkle your log with chopped roasted hazelnuts and using a sieve (or tea strainer) lightly dust with the teaspoon of icing sugar. Add any extras such as seasonal figures or foliage. Refrigerate until ready to serve.
Enjoy!
What do I need?
The most important pieces of equipment you will need for this yule log are a whisk and a baking tray (or swiss roll tin)! Check out these items which could be useful for this recipe. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
Serve your yule log with your favourite cuppa! How about having this instead of Christmas Pudding (or as well as, I won’t judge) on Christmas day? Or, serve it as part of a buffet for a get together maybe with some mini quiches or sausage rolls and more mince pies?
Storing
Your yule log needs to be kept in the fridge (fresh cream can stay out for a while, but it would much rather come out when needed, especially if your house is very warm) and it will stay in there happily for about three days (unless you keep a knife in there too then it might just vanish before your eyes!)
Sharing
It is most definitely the season for sharing and this is the perfect sharing food! Are you serving your yule log with extra cream, or ice cream or maybe even chocolate sauce (why not)!?
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. I would absolutely love to see your yule log photos -especially if you’re decorating them with seasonal decorations! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a seasonal greeting below… I love to chat!
Season’s Greetings and best wishes! Speak soon
Laurena x
Delicious recipe
Thanks Shilpa. I hope you’re well. Will you make (or have you made) something similar to this? Nuts on the icing or something else?
Yes we make incing cakes on birthdays 👍with nuts topping
🎂👍🏼