With the holidays fast approaching it’s always fun try out festive recipes. This yule log is sure to ‘take the cake’ as the top dessert at your next dinner or party.
Yields: Two logs
Ingredients (Swiss role sponge)
5 whole eggs
160 g granulated sugar
80 g sifted, all-purpose flour
20 g cocoa powder
Ingredients (vanilla cream)
250 mL 35% cream
30 g icing sugar
5 g vanilla extract
Ingredients (chocolate buttercream)
350 g sweet, softened butter
150 g shortening
600 g confectioners’ sugar
5 mL lemon juice
100 g bittersweet chocolate
A dash vanilla extract
Mixer with a paddle attachment
#7 star piping tip
Festive decorations (to your taste)
Cake board or serving tray
Preparation method (Swiss role sponge)
1. Line the bottom half and sides of a bake sheet pan with parchment paper.
2. Warm whole eggs by leaving them out at room temperature overnight. Whip until they form soft peaks, gradually beat in sugar. Continue to beat until stiff peaks form.
3. Combine dry ingredients into the mixture.
4. Pour into a tray, level out mixture until it is evenly spread over the entire tray.
5. Bake in 182°C (360°F) oven for about 23 to 25 minutes.
6. Cool on rack until the sponge is cold.
7. Use as directed to assemble your yule log.
Preparation method (vanilla cream)
1. In a mixer, whip together the cream and icing sugar until stiff peaks form.
2. Blend in vanilla extract and chill.
3. Reserve until it’s time for assembly.
Preparation method (chocolate buttercream)
1. Using the paddle attachment, mix together the butter, shortening and sugar until well blended.
2. Add lemon juice and vanilla. Blend at a medium speed.
3. Add in the melted chocolate and then mix at high speed until fluffy.
4. Put buttercream into a piping bag with a #7 star piping tip.
5. Reserve until needed.
Assembly instructions (yule log)
1. Prepare the swiss role sponge, vanilla cream and chocolate butter cream as instructed above.
2. Remove parchment paper from the sponge cake.
3. Place vanilla cream onto the sponge cake and using a palette knife smooth the cream over the sponge until evenly covered.
4. Roll the sponge up tightly, cover with parchment paper and allow to chill in the fridge for 15 minutes to hold shape.
5. Remove sponge from fridge and cut in half. You should have two rolls.
6. Pipe buttercream onto the centre of the cake board or serving tray and place the sponge piece on top to hold it into position.
7. Continue to cover the sponge with buttercream.
8. Decorate the yule log using dried meringue or other festive decorations.
9. Dust with icing sugar and/or cocoa powder.
About Anthony Borgo
Master Chef and Professor, Anthony has spent his last 10 years at Georgian College coordinating Culinary and Baking courses. On top of his teaching, he’s also a local food advocate, competed in the World Pasta Competition from 2013 to 2017 and helps organize an annual Euro Trip for students.