The holiday season is just around the corner, and what better way to get in the festive spirit than by making a traditional Yule log? Our Yule log recipe made with 6 eggs is the perfect dessert to share with loved ones over the Christmas period. It’s a classic recipe that’s been handed down through generations, and we’re excited to share it with you.
- 6 eggs
- 150g caster sugar
- 150g self-raising flour
- 50g cocoa powder
- 300ml double cream
- 50g icing sugar
- 1 tsp vanilla extract
- icing sugar, to decorate
- Preheat your oven to 200°C/180°C fan/gas mark 6.
- Grease and line a 23cm x 33cm Swiss roll tin with baking parchment.
- In a large mixing bowl, whisk the eggs and caster sugar together until the mixture is pale and fluffy.
- Sift the self-raising flour and cocoa powder into the bowl, and fold gently until the mixture is well combined.
- Pour the mixture into the prepared tin, and smooth it out evenly.
- Bake in the preheated oven for 10-12 minutes, or until the sponge is springy to the touch.
- While the sponge is still warm, carefully roll it up from one short end to the other, using the baking parchment to help you.
- Leave the rolled sponge to cool completely.
- In a separate mixing bowl, whisk together the double cream, icing sugar, and vanilla extract until the mixture forms soft peaks.
- Carefully unroll the cooled sponge, and spread the whipped cream mixture over it evenly.
- Roll the sponge back up again, using the baking parchment to help you.
- Dust with icing sugar to decorate.
- Keep the Yule log refrigerated until ready to serve.
Each serving (based on 12 servings) contains:
- Calories: 290
- Carbohydrates: 33g
- Fat: 17g
- Protein: 5g
- Sugar: 23g
- Sodium: 71mg
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Total time: 2 hours (including cooling time)
- 23cm x 33cm Swiss roll tin
- Baking parchment
- Mixing bowl
- Electric whisk
Our Yule log recipe made with 6 eggs is perfect for sharing with loved ones over the festive period. Serve with a dusting of icing sugar and a dollop of whipped cream. It’s also great served with a cup of tea or coffee after a Christmas dinner.
If you want to mix things up a bit, you could try adding some chopped nuts, such as hazelnuts or almonds, to the whipped cream filling. You could also add a tablespoon of brandy or rum to the whipped cream mixture for an extra kick of flavour.
If you don’t have self-raising flour, you can substitute it with plain flour and 2 teaspoons of baking powder. You could also use single cream instead of double cream, but the whipped cream filling may not hold its shape as well.
Store your Yule log in the fridge for up to 3 days. It’s best to store it in an airtight container to prevent it from drying out.
- Make sure to use a Swiss roll tin that’s the right size, as this will ensure your sponge is the correct thickness.
- When rolling up the sponge, be careful not to roll it too tightly, as this can cause it to crack or break.
- If your sponge does crack or break, don’t worry – you can simply patch it up with some extra whipped cream.
This Yule log recipe made with 6 eggs is a classic recipe that’s perfect for sharing with loved ones over the festive period. It’s a fun and easy recipe that’s great for getting kids involved in the kitchen.
Frequently Asked Questions
What is a Yule log?
A Yule log is a traditional Christmas dessert that originated in France. It’s made by rolling a sponge cake into a log shape, and then filling it with whipped cream or buttercream. The log is then decorated with icing sugar or chocolate to look like a tree branch.
What is the history of the Yule log?
The Yule log has its roots in pagan winter solstice celebrations, where a large log was burned to celebrate the return of the sun. The tradition was later adapted by Christians to celebrate Christmas, and the Yule log dessert was born.
Can I freeze my Yule log?
We don’t recommend freezing your Yule log, as the whipped cream filling may become watery when defrosted.
Our Yule log recipe made with 6 eggs is a classic recipe that’s sure to impress your loved ones over the festive period. It’s a fun and easy recipe that’s great for getting kids involved in the kitchen. We hope you enjoy making and eating this delicious dessert as much as we do. Happy holidays!