I’ve always been a sucker for holiday desserts, but the Christmas Yule Log is one of those things I avoided making for years. Every December, I’d scroll past picture-perfect Yule Logs online the glossy chocolate swirls, the powdered “snow,” the little meringue mushrooms and think, Nope. That one’s above my skill level.
But then last winter, on a quiet snowy afternoon, I had one of my classic “what if I just try this today?” moments. You know, the same energy that once made me bake bread at midnight and attempt homemade pasta after watching three TikToks. So I grabbed my mixing bowls, said a little prayer to the baking gods, and embarked on my first Yule Log Recipe adventure.
Spoiler alert: it wasn’t perfect… but it was lovable. So lovable, in fact, that now it’s become my annual December dessert — the one that makes me feel like I can do anything as long as there’s chocolate involved.
Why I Keep Coming Back to This Yule Log Ethan’s Honest Take
- A Showstopper Without the Stress
It looks fancy, but it’s surprisingly beginner-friendly — I’m living proof of that.
- Holiday Spirit in Dessert Form
Something about rolling a chocolate sponge feels extra festive, almost like wrapping a gift made of cake.
- Forgiving Texture
Cracks? A little lopsided? Don’t worry. The frosting hides everything. Truly a judgment-free dessert.
- Light, Fluffy, and Not Too Sweet
The sponge is soft and airy, and the filling is creamy without being heavy. It’s the kind of dessert people say “I’ll just have a small slice” of… and then don’t.
- Chocolate on Chocolate Comfort
Melted chocolate + whipped cream = holiday therapy.
- The “Did You Really Make That?” Factor
This one gets reactions. And if you’re like me, you deserve a round of applause at least once a year.
- Great for Christmas Gatherings
It feeds a crowd, slices easily, and looks good on any table — even the messy ones like mine.
For the sponge cake
- 3 tablespoon flour
- 2 tablespoon cocoa
- 3 tablespoon cornflour
- 5 eggs
- ½ cup + 2 tablespoon caster sugar
- 1 teaspoon vanilla
Icing sugar to dust
- For filling
- 1 + ½ cup heavy cream
- ¾ cup melted chocolate
17×12 inch baking pan
Parchment paper
Mixing bowls (large and medium)
Electric mixer or hand whisk
Sifter
Rubber spatula
Wire rack
Clean kitchen towel
Small saucepan (for ganache)
Offset spatula (optional, for spreading)
Preheat the oven to 230°C. Grease a 17×12-inch baking pan, line with parchment paper, then butter and flour the paper.
Sift flour, cocoa, and cornflour into a bowl and set aside.
Separate two eggs, placing the whites into a clean, dry bowl.
In another bowl, beat the two egg yolks, three whole eggs, and ½ cup sugar on high speed until pale and fluffy, then mix in the vanilla.
Gently fold the sifted dry ingredients into the egg mixture in two batches, mixing only until combined.
Beat the egg whites until foamy, add 2 tablespoons sugar, and continue beating until stiff peaks form.
Fold the egg whites into the batter in three batches, keeping the mixture light and airy. Spread the batter evenly into the prepared pan.
Bake for 6–8 minutes or until lightly golden. Remove from the oven, dust the top with powdered sugar, invert onto a towel, peel off the parchment, dust again with sugar, and roll the cake tightly in the towel. Cool on a wire rack.
For the filling, mix melted chocolate with heavy cream until smooth and slightly thickened.
Unroll the cooled sponge, spread the chocolate filling evenly, and roll it up again. Chill for a few hours to set.
Before serving, dust with powdered sugar and finish with extra ganache or decorative toppings like meringue mushrooms.
Real-Life Cooking Notes from Ethan
- Beat Those Eggs Well — Like, Really Well: The sponge gets its lightness from air in the eggs. I once under-mixed and ended up with a chocolate omelette. Learn from me.
- Line Your Baking Tray: Parchment paper is non-negotiable. You do not want to scrape cake off a pan. That’s how holiday meltdowns happen.
- Roll While Warm: This sounds dramatic, but timing matters. Roll the sponge in a clean towel while it’s still warm — it teaches the cake the “rolling habit” before filling goes in.
- Don’t Panic Over Cracks: My first log cracked like a dry sidewalk. The filling and icing sugar fixed everything. Imperfection tastes just as good.
- Soft Whipped Cream Is the Move: Whip until soft peaks. Too stiff and it won’t spread easily; too loose and it slides out like it’s running away.
- Melt Chocolate Gently: Microwave in short bursts or use a double boiler. Burnt chocolate smells like heartbreak.
- Chill for At Least an Hour: This helps the roll firm up and slice neatly. Also gives you time to clean the kitchen or just sit down and breathe.
- Dust with Icing Sugar at the End: It’s optional but adds that snowy Christmas touch — the easiest “decorating” I’ve ever committed to.
My other favourite Christmas Treats!
- Christmas Cheese Ball
- Cranberry Orange Cookies
- Christmas Tree Cake
- Christmas Figgy Pudding
Storage & Leftover Handling Tips
- Refrigerate Immediately: Since this cake is filled with whipped cream, it should always be stored in the refrigerator when not being served. This helps maintain freshness, safety, and the cake’s soft texture.
- Keep It Covered: Gently wrap the cake in plastic wrap or place it in a cake container to keep it from drying out and to prevent it from absorbing fridge odors.
- Eat Within 2–3 Days: The sponge stays tender and the cream remains fresh for up to three days. Beyond that, the flavor and festive appeal begin to fade.
- Freeze Without the Filling: If you’re making the cake ahead of time, freeze the rolled sponge without the filling. Thaw it completely before adding the cream and assembling the cake.
- Slice Before Storing: Slicing the cake before storing makes it easy to grab quick portions later—perfect for late-night or last-minute dessert cravings.
- Freshen with a Dusting: If the icing sugar melts or disappears in the fridge, simply add a fresh dusting before serving to instantly revive the look.
FAQs
Can I make the Christmas Yule Log a day ahead?
Yes — in fact, it tastes even better after chilling overnight.
What if my roll cracks?
Totally normal. Just fill, roll, and dust with icing sugar. Cracks become character.
Can I use whipped topping instead of heavy cream?
You can, but real cream gives you a richer, smoother filling.
Does it have to be chocolate?
Nope! You can make vanilla, coffee, or even peppermint versions.
How do I keep the sponge from sticking?
Line the baking tray with parchment paper — don’t risk it.
Can kids eat this dessert?
Absolutely — no alcohol here unless you decide to add a little extract for flavor.
How long does the rolled cake need to cool before filling?
About 10–15 minutes. Warm but not hot is the sweet spot.
Can I decorate it more?
Definitely! Add chocolate shavings, berries, or little meringue mushrooms if you’re feeling extra festive.
The Last Bite
If this Christmas Yule Log doesn’t make your holidays feel a little warmer, try making it again tomorrow — trust me, second attempts are kind of my thing. Here’s to cozy kitchens, imperfect cakes, and desserts that taste like Christmas.
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