Easy Yule Log Recipe

Easy Yule Log Recipe

I’ve always been quite scared of making a swiss roll or a roulade… but I don’t know why! This Easy Yule Log Recipe will give you the confidence to make all sorts of different recipes this winter and will go down an absolute treat on the dinner table this Christmas.

I made this yule log using a few different recipes, taking inspiration from a few and making it easier as I went along. It’s a recipe that doesn’t actually take long to make either… no excuses!

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Easy Yule Log Recipe

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Servings	Prep Time
6 people	30 minutes

Cook Time	Passive Time
10 minutes	60 minutes

Servings Prep Time 6 people 30 minutes

Cook Time Passive Time 10 minutes 60 minutes

Easy Yule Log Recipe Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 6 people 30 minutes Cook Time Passive Time 10 minutes 60 minutes Servings Prep Time 6 people 30 minutes Cook Time Passive Time 10 minutes 60 minutes

Ingredients

The Sponge

• 3 eggs
• 75 g light muscovado sugar or coconut sugar
• 50 g cacao powder
• pinch himilayan or sea salt
• icing sugar for presentation
• unsalted butter or margarine

The Filling

• 100 g dark chocolate (70%+) the higher you can take, the better
• 300 g unsalted peanut butter Whole Earth branded is the best to use
• 60 g light muscovado sugar or coconut sugar
• 1 tsp vanilla extract
• 180 ml double cream

Servings: people

Units:MetricUS Imperial

Instructions

The Sponge

1. Set your oven to 200oC or gas mark 6.
2. Grease a baking tray or swiss roll tray well and place baking paper over the top, then, grease the baking paper with margarine or butter too. It's important that everything is well greased to help at a later stage.
3. In a mixing bowl, whisk your eggs and sugar together for about 10 minutes or until the mixture turns fluffy like mousse. Gently fold in the cocao and salt.
4. Pour the mixture onto the baking tray and smooth out with a palette knife. Cook for no more than 10 minutes. It's important to keep an eye on the sponge and make sure it doesn't cook too much. The sponge needs to be spongy and light, don't let it burn or crisp on the ends!
5. Take out the oven and lay out a clean sheet of baking paper. Turn your sponge onto it and gently roll up like a swiss roll. Leave to cool for around 60 minutes.

The Filling

1. In a bain marie, melt the dark chocolate. Leave to cool.
2. In a mixing bowl, whisk up the double cream to form peaks then fold in the chocolate, peanut butter, sugar and vanilla until even.
3. Open out your sponge, remove the grease proof paper gently, and spread a thick layer, using about half your mixture, onto the sponge. Roll back up and place seam down on a serving platter.
4. With a palette knife, spread the rest of the filling mixture onto the cake, covering it all well. Smooth out with a warm palette knife for a smooth look.
5. Use a fork to make some 'wood knots' and dust your log with a little sieved icing sugar. Serve with cream and raspberries.

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