How to make a Christmas Chocolate Yule Log
Last week I got to attend a Festive baking class. We made sausage rolls, mince pies and the highlight Christmas treat, a Chocolate Yule Log. This was a first for me, I have made to the age of 40 and never attempted a yule log before. I always thought it would be too difficult to make. Turns out it isn’t. Why not give this recipe a go and make on for yourself? A perfect centre piece for the evening Christmas buffet.
This recipe comes curtosy of the Cookery in Hoddesdon where we joined Simon for the owner for the cookery lesson, I have added some extra instructions based of what I learnt.
Ingredients for Swiss Roll
125gr Eggs (should be 2 eggs!)
75gr Caster Sugar
63gr Plain Flour
15gr Warm Water
Ingredients for Butter Cream
175g icing sugar
2 tbsp cocoa powder
1 tbsp milk
The Christmas Chocolate Yule Log Method:
- Put the eggs, sugar and water in a mixing bowl and whisk until a stiff sponge is formed. We used a fancy mixer but you could use a hand blender or even a whisk for a bit of a work out. We whisked for maybe 4-5 minutes before the stiff mixture was formed. It wasn’t stiff as it stiff peaks, it was where you could draw a line in the mixture and it would hold.
- Sieve the flour & Cocoa together and carefully fold into the egg / sugar sponge. Fold gently to keep the air in the mixture as we want the sponge to be light and fluffy when cooked.
- Use a baking tray that has an edge all the way round, and grease with a little butter and line with baking paper.
- Pour the mixture into the tray and spread it out so that the mixture is about 5mm thick.
- Bake at 190c for 10 mins, or until the sheet of sponge is firm to touch.
- Now for the tricky bit of removing the sponge from the tray and the paper. Use a clean tea towel, lay it flat on a table top and sprinkle with caster sugar. Turn the baked sponge out onto the tea towel so that it is upside down. This will make sure the top is coated in sugar.
- Brush the baking paper with cold water (this makes it easy to remove the grease proof paper) and leave to cool.
- Once cool, peel off the baking paper and spread the sponge with jam, cream, buttercream, lemon curd, choc spread or whatever you like.
- Next is the roll, which is probably the trickiest bit. Roll up the far edge of the sponge towards you and then using the T Towel, pull the towel towards you so the sponge rolls underneath it forming a tight Swiss roll. Don’t worry too much if it cracks, you can put that bit underneath!
- Next you need the chocolate butter cream for the log decoration. Mix the butter and icing sugar together until smooth, add the cocoa powder and milk and mix again until smooth.
- Put the mixture into a piping bag for ease and pipe the mixture over the log. Cover the log then use a fork to make the bark like design. Sprinkle a bit of icing over the top to look like snow
- We then decorated our logs with festive pictures. I went for a snowman and my fellow baker Emma went for holly.
The yule log tasted amazing, so light and fluffy. And it lasted approximately 5 minutes when it got home to the boys. It was easy to make, why not have a go yourself, get the kids involved and be creative with your decoration.