Christmas is just around the corner, and what better way to celebrate than with a delicious, homemade yule log? This classic dessert is a staple of the holiday season, and with Jamie Oliver’s recipe, you can make it right in your own kitchen. With a rich chocolate sponge, creamy filling, and festive decorations, this yule log is sure to be a hit with your family and friends.
- 6 large eggs
- 150g caster sugar
- 150g self-raising flour
- 50g cocoa powder
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 50g dark chocolate, chopped
- 1 tsp sea salt flakes
- Icing sugar, for dusting
- Festive decorations, such as holly leaves and berries
- Preheat your oven to 200°C/180°C fan/gas 6. Grease and line a 30cm x 20cm Swiss roll tin with baking paper.
- In a large bowl, whisk together the eggs and caster sugar until pale and fluffy.
- Sift in the flour and cocoa powder, and gently fold until just combined.
- Pour the mixture into the prepared tin, and smooth out with a spatula.
- Bake for 10 minutes, or until the sponge is springy to the touch.
- Dust a clean tea towel with icing sugar, and turn the sponge out onto it. Peel off the baking paper.
- Roll up the sponge in the tea towel, starting from the short end. Leave to cool completely.
- In a large bowl, whisk together the double cream, icing sugar, and vanilla extract until soft peaks form.
- Unroll the sponge, and spread the cream mixture evenly over the top.
- Sprinkle with the chopped dark chocolate and sea salt flakes.
- Roll up the sponge again, using the tea towel to help you. Transfer to a serving platter.
- Dust with icing sugar, and decorate with festive decorations.
- Calories: 370
- Fat: 22g
- Carbohydrates: 36g
- Protein: 7g
- Sugar: 26g
- Salt: 1g
Preparation time: 20 minutes
Cooking time: 10 minutes
Cooling time: 30 minutes
- 30cm x 20cm Swiss roll tin
- Baking paper
- Tea towel
This yule log is perfect for a festive dessert, and can be served with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great with a cup of hot cocoa or mulled wine.
If you’re not a fan of dark chocolate, you can use milk chocolate or white chocolate instead. You can also add other flavors to the cream filling, such as orange zest or peppermint extract.
If you don’t have self-raising flour, you can use plain flour and add 2 teaspoons of baking powder. You can also use granulated sugar instead of caster sugar, but it may take longer to dissolve.
This yule log is best eaten on the day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to grease and line your Swiss roll tin well, to prevent the sponge from sticking.
- Be gentle when folding in the flour and cocoa powder, to avoid knocking out too much air from the egg mixture.
- Don’t overfill the sponge with cream filling, or it may be difficult to roll up.
This recipe makes 8 servings.
Frequently Asked Questions
Can I make this yule log in advance?
Yes, you can make the sponge and the cream filling up to a day in advance, and store them separately in the refrigerator. When you’re ready to assemble the yule log, simply spread the cream filling over the sponge and roll it up as directed.
Can I freeze this yule log?
Yes, you can freeze the assembled yule log for up to 1 month. Wrap it tightly in plastic wrap and foil, and thaw before serving.
Can I use a different type of filling?
Yes, you can use any type of filling you like, such as buttercream, cream cheese frosting, or fruit compote. Just make sure it’s not too runny, or it may make the sponge soggy.
Jamie Oliver’s yule log is a classic dessert that never goes out of style. With its rich chocolate sponge, creamy filling, and festive decorations, it’s the perfect way to celebrate the holiday season. This recipe is easy to follow and can be customized to suit your taste, so why not give it a try this Christmas? Your friends and family will love it!