Are you looking for a show-stopping dessert that will wow your guests this holiday season? Look no further than this delicious vanilla yule log recipe UK! This classic dessert is a staple on Christmas tables across the country, and for good reason. It’s beautiful, delicious, and guaranteed to be a crowd-pleaser.
But don’t be intimidated by the intricate appearance of a yule log – this recipe is easier than you might think. With a few simple ingredients and some basic baking know-how, you’ll have a stunning dessert that’s sure to impress.
- 6 large eggs
- 150g caster sugar
- 150g self-raising flour, sifted
- 1 tsp vanilla extract
- 50g unsalted butter, melted
- 250g mascarpone cheese
- 300ml double cream
- 2 tbsp icing sugar, sifted
- 1 tsp vanilla extract
- 100g raspberries
- 50g white chocolate, grated
- Preheat your oven to 200C/180C fan/gas 6.
- Line a 33 x 23cm Swiss roll tin with baking parchment.
- In a large bowl, whisk the eggs and caster sugar together until pale, thick, and doubled in volume. This should take about 5 minutes with an electric whisk.
- Gently fold in the sifted flour and vanilla extract using a spatula or metal spoon.
- Add the melted butter and fold again until everything is combined.
- Pour the mixture into the prepared tin and spread it out evenly.
- Bake for 10-12 minutes until golden and springy to the touch.
- While the sponge is baking, lay a piece of baking parchment on your work surface and sprinkle it with icing sugar.
- When the sponge is cooked, turn it out onto the sugared parchment and peel off the baking parchment that it was cooked in.
- Using the sugared parchment to help you, roll the sponge up tightly from one of the shorter ends.
- Leave it to cool completely while you make the filling.
- In a large bowl, whisk the mascarpone, double cream, icing sugar, and vanilla extract together until thick and spreadable.
- Unroll the cooled sponge and spread the filling over the surface, leaving a small border around the edges.
- Scatter the raspberries over the filling.
- Roll the sponge up tightly again, this time without the parchment, and transfer it to a serving plate.
- Decorate the top of the log with grated white chocolate and more raspberries.
- Chill in the fridge for at least an hour before serving.
Calories: 400 per slice
Saturated Fat: 16g
Preparation Time: 30 minutes
Cooking Time: 10-12 minutes
Cooling Time: 1 hour
- 33 x 23cm Swiss roll tin
- Baking parchment
- Electric whisk
- Spatula or metal spoon
- Large mixing bowl
- Serving plate
This vanilla yule log is a show-stopping dessert that’s perfect for any special occasion. Serve it as the grand finale to your Christmas dinner, or bring it to a holiday potluck to impress your friends and family. Pair it with a cup of hot cocoa or a glass of sparkling wine for the ultimate festive treat.
While this vanilla yule log recipe is delicious as-is, you can easily customize it to suit your taste preferences. Try swapping out the raspberries for strawberries, blueberries, or cherries. Add a splash of rum or brandy to the filling for an extra boozy kick. Or, decorate the top of the log with crushed candy canes or chopped nuts for a bit of crunch.
If you don’t have self-raising flour on hand, you can use plain flour instead. Simply add 2 tsp of baking powder to the flour before sifting it. You can also use whipped cream cheese instead of mascarpone for a lighter filling, or swap out the raspberries for your favourite fruit.
Store any leftover yule log in the fridge, covered in plastic wrap or an airtight container, for up to 3 days. It’s best to remove the log from the fridge about 30 minutes before serving to allow it to come to room temperature.
- Make sure to whisk the eggs and sugar together for at least 5 minutes, until the mixture is thick and pale. This will help the sponge to rise and give it a light, airy texture.
- Be gentle when folding in the flour and other ingredients, to avoid deflating the mixture.
- Don’t overbake the sponge – it should be golden and springy to the touch, but not too dry or crispy.
- When rolling up the sponge, use the sugared parchment to help you create a tight, neat roll.
- Let the log chill in the fridge for at least an hour before serving, to allow the filling to set and the flavours to meld together.
This recipe makes a large yule log that serves 8-10 people. If you’re feeding a smaller crowd, you can easily halve the recipe and use a smaller tin.
Frequently Asked Questions:
Can I make the yule log in advance?
Yes! You can make the sponge and filling up to a day in advance, and store them separately in the fridge. When you’re ready to assemble the log, simply spread the filling over the sponge and roll it up as instructed.
Can I freeze the yule log?
While it’s possible to freeze a yule log, we don’t recommend it. The sponge and filling may lose their texture and flavour when thawed, and the raspberries may become mushy. It’s best to enjoy this dessert fresh.
Can I use a different fruit?
Absolutely! You can use any fruit you like in this recipe – just make sure to adjust the filling accordingly. Some good options include strawberries, blueberries, cherries, or even sliced peaches or mangoes.
This vanilla yule log recipe is a festive and delicious dessert that’s sure to impress your guests. With its light sponge, creamy filling, and sweet raspberries, it’s the perfect way to end any holiday meal. While it may look intimidating, this recipe is actually quite simple to make – just follow the instructions carefully and you’ll be rewarded with a beautiful and delicious dessert.
So why not give it a try this holiday season? Whether you’re hosting a big family dinner or attending a potluck, this vanilla yule log is sure to be a hit. Just be prepared for lots of compliments and requests for the recipe!