NEW YULE LOG RECIPE
Category
Christmas
Servings
8
Prep Time
20 minutes
Cook Time
30 minutes
Yule Log is quite possibly the most quintessential festive dessert. Our recipe is absolutely fool proof and comes with all the meticulously measured dry ingredients required to make this Christmas treat, as well as some cute festive decorations to finish off your creation. We also have plenty of ideas for equipment add ons to make things even easier. This one is great fun to make, so all you need to do is enjoy the process and get creative with your loved ones this Christmas.
Mon Dessert
Ingredients
175g gluten free chocolate sponge mix
55g vegan dark chocolate
55g vegan dark chocolate
55g vegan dark chocolate
55g vegan dark chocolate
Festive Decorations
Sponge: 100ml milk and 1 large egg or 160ml plant milk
Filling: 140ml double cream
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Pallette knife
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Reusuable liner
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Measuring spoons
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Smeg Stand Mixer
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Smeg Hand Mixer
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Smeg Glass bowl
Ingredients included
Ingredients to add
Recommended equipment
Directions
Filling
To make the icing and filling, put your chocolate into a large non metallic bowl and add only 130ml of the cream and pop into the microwave for 30 second bursts until all of the chocolate buttons have melted. Cool in freezer for 30 mins until it thickens to a buttercream-like consistency. Whiskn and set aside.
*If you do not have a microwave, you can heat the milk to boiling and then pour over the buttons. Leave to rest for 2 mins, then whisk until all of the chocolate has melted.
The sponge
Heat your oven to 170C fan Line the sides of a baking tray with baking parchment (dimensions of at least 22 x 26cm) or a reusable liner with a light coat of oil.
Empty the sponge mix into a large bowl. Ensure you get rid of any obvious lumps with your fingertips.
Non vegan: Seperate 1 large egg and whisk the egg yolk and 100ml milk together in a large bowl until combined and smooth. In a sperate bowl whisk the egg white until stiff peaks. Fold the sponge batter gently into the egg whisk retaining as much air as possible.
Vegan: Pour in 160ml of plant milk and whisk until just combined and smooth.
*Add a drop more milk if you are finding mixure too stiff.Pour the mixture evenly over the prepared mat, then carefully spread to the edges. Bake for 10 mins, or until the cake feels firm to the touch.
*The thickness should be roughly 1.7cm. You may have excess batter.Turn the cake out onto a board and peel off of the mat. If it is sticking too much it may need a couple of minutes more in the oven. If still too sticky, sometimes all it needs is a little cool time to be less tacky, so perhaps wait 5 minutes before handling.
Flip back around so the mat is now underneath the cake again. Carefully take off the board and cover the cake with a clean tea towel, then leave to cool completely for 10 mins.
Trim a little cake from all of the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the mat to help you. Roll the mat up inside the cake and then leave for 15 mins. You can now get on with your washing up or make a cup of tea!
Assembly and decorating
Carefully unroll the cake and then using your palette knife, spread approximately ⅓-½ of the icing/filling on top of the sponge to within 2cm of the edges. Roll up the cake again using the mat to assist, then set it on a board.
Use the palette knife to spread icing over the top of the cake and make bark like markings with a fork.
Arrange your festive decorations on top, then dust with icing sugar to serve and enjoy!
*This cake can be made in advance and frozen (for 6 months max). Defrost and bring to room temperature before serving. This is a great idea if you want to prep ahead of Christmas!
Recipe Video
Recipe Note
This recipe is dairy free. To make it 100% plant based use aquafaba to replace the egg whites and a fruit puree of choice to replace the egg yolks.
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