It’s that time of year again, when the air is filled with the scents of cinnamon, nutmeg, and all things festive. And what better way to get into the holiday spirit than by baking a delicious yule log? Delia Smith’s recipe is a classic, and with a few tweaks, you can make it your own. So put on your apron, preheat your oven, and let’s get started!
- 4 large eggs
- 100g caster sugar
- 65g self-raising flour
- 40g cocoa powder
- 300ml double cream
- 50g icing sugar
- 1 tsp vanilla extract
- 100g dark chocolate, chopped
- Preheat your oven to 200°C/180°C fan/gas mark 6. Grease and line a swiss roll tin with baking paper.
- In a large mixing bowl, beat the eggs and caster sugar together until pale and fluffy.
- Sift in the self-raising flour and cocoa powder, and fold gently until just combined.
- Pour the mixture into your prepared tin, and smooth out with a spatula.
- Bake for 8-10 minutes, until the sponge is springy to the touch.
- While the sponge is baking, whip the double cream, icing sugar, and vanilla extract together until soft peaks form.
- When the sponge is ready, turn it out onto a sheet of baking paper dusted with icing sugar.
- Carefully peel off the baking paper from the bottom of the sponge.
- Spread the whipped cream over the sponge, leaving a 1cm border around the edges.
- Sprinkle the chopped dark chocolate over the cream.
- Roll the sponge up tightly, using the baking paper to help you.
- Transfer to a serving plate, seam side down.
- Dust with icing sugar, and decorate with holly leaves and berries made from marzipan.
Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
- Swiss roll tin
- Baking paper
- Mixing bowl
- Electric whisk or stand mixer
- Cake decorating tools (optional)
Yule log is the perfect dessert for your Christmas feast. Serve it with a dollop of whipped cream and a sprinkle of icing sugar for a festive touch. You can also add some fresh berries or a drizzle of chocolate sauce.
If you want to mix things up a bit, try adding some chopped nuts or dried fruit to the filling. You could also swap out the dark chocolate for milk or white chocolate, or use a flavoured cream for an extra burst of flavour.
If you don’t have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder to 65g of plain flour. You can also use whipped coconut cream instead of double cream for a dairy-free option.
Store your yule log in the fridge for up to 3 days. You can also freeze it for up to 1 month – just make sure to wrap it tightly in cling film and foil before freezing.
- Make sure to grease and line your tin well, or your sponge may stick.
- Don’t overbake your sponge, or it may crack when you roll it up.
- Use a serrated knife to cut your yule log, for a cleaner cut.
Feel free to get creative with your decoration – you could use edible gold dust or glitter, or make your own marzipan figures to place on top.
Frequently Asked Questions
Can I make this recipe in advance?
Yes, you can make your yule log up to 3 days in advance and store it in the fridge.
Can I freeze my yule log?
Yes, you can freeze your yule log for up to 1 month. Just make sure to wrap it tightly in cling film and foil before freezing.
Can I use a different filling?
Yes, you can use any type of filling you like, such as whipped cream and fresh berries, or a flavoured cream cheese frosting.
Delia Smith’s yule log recipe is a classic for a reason – it’s delicious, festive, and easy to make. I love how versatile this recipe is, and how you can tweak it to your own tastes. The combination of rich chocolate sponge and creamy whipped cream is a match made in heaven, and the addition of chopped dark chocolate adds a lovely texture. Overall, I highly recommend this recipe – it’s the perfect dessert for any Christmas gathering.