Yule Log Recipe & Video


Serves 8-10
Prep time: 30 mins
Cook time: 20 mins
Level: Medium- Advanced
Ingredients included:
112g light brown sugar
Cake mix (75g flour, 5g gluten free baking powder, 20g cocoa powder)
170g vegan dark chocolate
170g vegan milk chocolate
GF Ingredients included:
112g light brown sugar
Cake mix (75g Gluten free flour, 5g gluten free baking powder, 20g cocoa powder)
170g vegan dark chocolate
170g vegan milk chocolate
You will need to add:
4 eggs (or 100ml Aquafaba and 2 flax egg- see tips)
230 ml double cream Oatly Whipping or dairy) 
Equipment included:
A stepped pallet knife
A Swiss roll silicone mat
Festive decorations 
Full list of ingredients contained in the kit: Sugar, wheat flour, gluten free baking powder, cocoa powder, organic  vegan milk chocolate ( Cane Sugar, Cocoa Butter, Rice Powder, Cocoa Paste, Vanilla Extract,Cocoa Solids: 45% Minimum), Vegan dark chocolate (Sugar, Cocoa Mass, Cocoa Butter, Soy Lecithin, Vanilla Extract)
Allergens:  Wheat flour, Gluten, Soy
*Risk of trace particles from manufacturing of Sesame, nuts, milk, dairy
Ingredients for gluten free version: Sugar, gluten free flour ( (Rice, potato, tapioca, maize, buckwheat), gluten free baking powder, cocoa powder, organic  vegan milk chocolate ( Cane Sugar, Cocoa Butter, Rice Powder, Cocoa Paste, Vanilla Extract,Cocoa Solids: 45% Minimum), Vegan dark chocolate (Sugar, Cocoa Mass, Cocoa Butter, Soy Lecithin, Vanilla Extract)
Allergens:  Soy
*Risk of trace particles from manufacturing of Sesame, nuts, milk, dairy, gluten
To make the icing and filling, put your chocolate into a large non metallic bowl and add your cream pop into the microwave for 30 second bursts until all chocolate buttons have melted. Leave to cool, then chill until it is spreadable.  It should be perfect by the time you finish the other steps.  Half the battle with baking is prep and getting the timings right!
*If you do not have a microwave you can heat milk to boiling and pour over the buttons. Leave to rest for 2 mins then whisk until all of the chocolate has melted.
Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm. Lightly oil your silicone Swiss roll mat. 
If you do not have a full kit you can purchase a mat here https://www.mondessert.co.uk/collections/kitchenware
To make the sponge, separate the eggs, putting them into two large mixing bowls*. 
*If you are going plant based put 100ml aquafaba in one bowl and 2 flax eggs in another
Add the sugar and 2 tbsp water to the egg yolks*. Using an electric or hand whisk until the mixture is light in colour and thick enough to leave a trail when the whisk is lifted. 
*2 flax eggs
Sift in the cake mix, then fold in lightly.  Do not over mix.
Using a clean whisk, beat the egg whites* until they are stiff, then fold in the cake mixture in three batches, using a metal spoon to preserve as much air as possible.
*Aquafaba and a pinch of cream of tartar
Pour the mixture evenly over the prepared mat, then carefully spread to the edges. Bake for 12 mins, or until the cake feels firm to the touch.
Turn the cake out onto a board and peel off the mat* 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.
*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. 
Trim a little cake from all 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, rolling the mat inside the cake.  Leave for 15 mins.  Wash up and make a cup of tea.
Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Using your palette knife.  Roll up the cake again using the mat to assist, then set it on a board.
Using your palette knife spread icing over the cake and make bark like markings with a fork.  
Arrange your festive decorations on top, then dust with icing sugar to serve.
*This cake can be made in advance and frozen (for 6 months max).  Defrost and bring to room temperature before serving.  A great idea if you want to meal prep before Christmas !