Yule Log

Ingredients

• 4free-range eggs, at room temperature
• 125 gcaster sugar
• 100 gplain flour
• 30 gcocoa powder
• 1 tbsptepid water
• 160 gblock margarine or butter, at room temperature
• 180 gicing sugar
• 30 gcocoa powder
• 1 tspvanilla extract
• 2 tbspmilk

Instructions

1. 1

   Prepare the tin

   Heat the oven to 190°C (170°C fan, Gas Mark 5). Line an approximately 35 × 25 cm Swiss roll tin with greaseproof paper, grease it with butter and dust it with flour.

2. 2

   Sift dry ingredients

   Sift the flour and 30 g of cocoa powder together into a bowl, then set aside.

3. 3

   Whisk eggs and sugar

   In a large, grease-free bowl, whisk the eggs briefly, then add the caster sugar. Whisk until the mixture is pale, creamy and thick; an electric mixer can make this easier.

4. 4

   Fold in flour

   Gently fold the sifted flour and cocoa into the egg mixture to make a batter. Fold in 1 tablespoon of tepid water.

5. 5

   Bake the sponge

   Pour the batter into the prepared tin and spread it evenly. Bake in the preheated oven for 8–10 minutes.

6. 6

   Trim the sponge

   Lay a piece of greaseproof paper on the work surface and turn the baked sponge out onto it. While it is still hot, peel away the paper from the tin, then trim a thin strip from each of the four edges to remove the crisp parts.

7. 7

   Roll while warm

   At one short end, score the sponge about 1 cm from the edge without cutting all the way through. Starting at that edge, roll the sponge up in the greaseproof paper and leave it to cool.

8. 8

   Make buttercream

   Cream the margarine or butter with the icing sugar until light and fluffy. Add the remaining 30 g of cocoa powder, the vanilla extract and 2 tablespoons of milk, then mix until combined. If the buttercream is too thick, add another tablespoon of milk.

9. 9

   Fill and re-roll

   When the sponge is cool, unroll it and spread about one-third of the buttercream over the inside. Roll it up again, leaving the paper behind, and place it seam-side down.

10. 10

    Finish the log

    Cut a section off at an angle and attach it to the side with some buttercream to make a log shape. Cover the sponge with the remaining buttercream and draw a fork through it to create a bark-like finish. Decorate as desired, for example with fondant holly leaves, pinecones or a robin, and dust with icing sugar before serving.

What is a Yule log?

A Yule log, also known as a bûche de Noël, is a festive cake shaped to resemble a wooden log. The tradition is associated with the French Christmas dessert, made from rolled sponge and decorated to look like bark.

This version uses a cocoa sponge and a cocoa buttercream filling and coating. Rolling the sponge while warm gives it a head start on the curve, while the forked icing creates the log-like finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 817 calories, 11g protein, 103g carbs, 41g fat.

The flour and sugars provide most of the carbohydrates, while the buttercream’s margarine or butter contributes much of the fat. Eggs and flour supply some protein, though this is primarily a rich dessert rather than a protein-focused dish. Serve a slice after a meal with fruit or berries for a more balanced plate.

Build a light sponge

Eggs and sugar: whisk them until the mixture is pale, thick and creamy. This step gives the sponge much of its lift, so take it far enough that the mixture holds a ribbon briefly when the whisk is lifted.

Flour and cocoa: sift them together, then fold them in gently to keep as much air in the batter as possible. Add the water and fold just until combined.

Roll it without cracking

Warm sponge: turn it out and remove the tin paper while the cake is still hot, then trim the crisp edges. Score one short end lightly and roll the sponge with the fresh sheet of greaseproof paper.

Cool before filling: leave the rolled sponge to cool in its paper. If you spread buttercream onto a warm cake, it can soften and slide rather than staying in an even layer.

Check the bake

Timing: the sponge bakes quickly, so begin checking at 8 minutes. It should be set and spring back when lightly pressed; avoid leaving it in the oven until it becomes dry and brittle.

Edges: trimming a thin strip from each side removes the firmer edges, making the sponge easier to roll and giving the finished log a neater shape.

Get the buttercream right

Room-temperature fat: use softened block margarine or butter so it creams smoothly with the icing sugar. Beat until light and fluffy before adding the cocoa, vanilla and milk.

Consistency: the finished buttercream should spread easily without running. Add the listed milk first, then use the optional extra tablespoon only if the mixture feels too thick.

Shape and serve

Branch: cut one end of the rolled sponge on an angle and attach the piece to the side with buttercream. Cover the join as you ice the cake.

Bark and sides: draw a fork through the coating to make lines, leaving some irregularity for a natural finish. Serve with tea or coffee, or alongside fresh berries to add a bright contrast.

Recipe notes & tips

• Bring the eggs and butter or margarine to room temperature before mixing.
• Use a clean, grease-free bowl for whisking the eggs and sugar.
• Fold the flour mixture in gently rather than beating the batter.
• Keep the sponge warm while rolling it for the first time.
• Let the rolled sponge cool completely before adding the buttercream.
• Dust with icing sugar shortly before serving for a fresh finish.

Variations

• Coffee note: replace the vanilla with a little strong coffee for a mocha-style buttercream.
• Chocolate finish: add chocolate curls over the bark-textured icing.
• Berry filling: spread a thin layer of raspberry jam beneath the buttercream.
• Citrus lift: add finely grated orange zest to the buttercream.
• Festive decoration: finish with edible holly leaves or other seasonal decorations.

Common mistakes to avoid

• Under-whisked eggs: the sponge may be dense; whisk until pale, thick and creamy.
• Overmixing the batter: it can lose air; fold the sifted mixture in gently.
• Overbaking: a dry sponge is more likely to crack; check it from 8 minutes.
• Rolling after cooling: the sponge may split; roll it while still hot, using the paper.
• Filling while warm: the buttercream can melt; cool the rolled sponge completely first.
• Buttercream too firm: it can tear the cake; mix in the optional extra tablespoon of milk if needed.

How to store

Keep the finished Yule log covered in the fridge and eat within 3 days. Let slices stand briefly at room temperature before serving so the buttercream softens; avoid reheating the cake.

Frequently asked questions