Yule Log (British Style)
Why this recipe works
- Classic rolled shape: Rolling the sponge while it is still warm helps it set into the familiar spiral without forcing it once cold.
- Smooth chocolate finish: Melted dark chocolate gives the buttercream a richer flavour and a spreadable texture that can be forked into a bark effect.
- Easy to serve: The log slices neatly once chilled, making it practical for a festive table or shared dessert.
Get the most out of this recipe
Timing notes
- Cool before filling: Let the rolled sponge cool completely before adding buttercream so the filling stays smooth rather than melting into the cake.
- Chill, then slice: A brief chill firms the buttercream and makes cleaner slices, but the cake has the best texture after a short time at room temperature.
Texture tips
- Keep the sponge airy: Whisk the eggs and sugar until thick and pale, then fold the dry ingredients gently to preserve the trapped air.
- Adjust the buttercream: If the buttercream feels too stiff to spread, loosen it gradually with a little milk until it moves easily over the sponge.
Common mistakes
- Do not overbake the sponge: The sponge is thin and bakes quickly at 200°C (390°F); remove it as soon as it springs back lightly to avoid dryness and cracking.
- Cool the melted chocolate slightly: Add the chocolate to the buttercream only when just warm to the touch, otherwise it can soften the butter too much.
Make-ahead tips
- Make ahead: The finished yule log can be covered and kept in the fridge for up to 3 days.
- Freezing option: Freeze the decorated log well wrapped, then defrost overnight in the fridge before serving.
Equipment you'll need
Ingredients
Chocolate sponge
Chocolate buttercream
Instructions
- Heat the oven to 200°C (390°F). Line a baking tray (about 30 x 40 cm) with parchment paper, leaving a little overhang on the long sides for lifting.
- In a mixing bowl, whisk the eggs and caster sugar for 4 to 6 minutes until very pale, thick, and the mixture leaves a ribbon trail when you lift the whisk. This aeration is what keeps the sponge light.
- Sift in the plain flour, cocoa powder, and fine sea salt. Fold gently with a large spoon or whisk until no dry pockets remain, keeping as much air in the batter as possible.
- Pour the batter into the lined tray and spread it evenly into the corners. Bake for 8 to 10 minutes until the sponge springs back lightly when pressed and looks set.
- While the sponge bakes, melt the dark baking chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Take off the heat and leave to cool until just warm to the touch.
- As soon as the sponge comes out, lift it out using the parchment overhang and place on a work surface. Starting from a short end, roll the sponge up with the parchment inside, then leave seam-side down to cool completely.
- Beat the unsalted butter until creamy, then add the icing sugar in stages, beating until light and smooth. Beat in the melted chocolate, then add the whole milk and vanilla extract and beat again until spreadable.
- Unroll the cooled sponge carefully and peel away the parchment. Spread about half the buttercream evenly over the sponge, leaving a 2 cm border at the far edge, then roll up tightly.
- Place the roll seam-side down on a serving plate and spread the remaining buttercream over the outside. Drag the tines of a fork through the buttercream to create a bark texture, then chill briefly to set before slicing.
Recipe notes
Tips
- For neat spirals, roll the sponge while it is still warm and pliable, then let it cool fully before filling.
- If the buttercream feels stiff, beat in a little more whole milk, 1 tsp at a time, until it spreads easily.
- If serving to pregnant people, young children, or anyone vulnerable, use eggs that are produced to be eaten lightly cooked, as the sponge is baked quickly.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Dark baking chocolate with dark chocolate chips, melted and cooled as directed.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge to prevent the buttercream drying out. For best texture, let slices sit at room temperature for 20 minutes before serving; freeze well wrapped and defrost overnight in the fridge.
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Recipe overview
- Servings: 10 servings
- Yield: yule log
- Total time: 1h (40min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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