Christmas Yule Log

By chef
Silvia Leo

Serves 6
2 hours
Gluten, Milk

Utensils & Essentials

baking tray, paper, mixing bowls, heatproof bowl, sieve, whisk, spatula/palette knife,


  • 80g plain flour 
  • 80g caster sugar 
  • 55g egg yolk 
  • 60g egg white 
  • 1/2 tsp vanilla extract 
  • 1 orange

  • 250g dark chocolate 
  • 300g whipping cream 
  • 28g raspberry jam

  • fresh raspberries 
  • 50g icing sugar 
  • 1 sprig of fresh rosemary

How to make

Christmas Yule Log
Making the sponge – Kit 1
  • Pre-heat the oven to 180°C fan and cover your baking tray with parchment paper. 
  • Sieve the flour into a bowl and set aside. 
  • In another bowl, whisk the egg yolk with half the caster sugar. It should turn pale and increase in volume as the whisking introduces air bubbles. Add the vanilla extract and the zest of half an orange. 
  • In a separate bowl, whisk the egg white until it becomes fluffy, and stiff peaks form. It's important to make sure your bowl is perfectly clean, with no traces of grease. 
  • Very slowly, add the other half of the caster sugar to the egg white, and whisk until it becomes a firm and glossy meringue.
  • Add one tbsp of your meringue to the egg yolk mixture, and whisk until combined. 
  • Now add, alternating, a little flour and a little meringue to the egg yolk mixture. Fold them in very gently with a spatula – don’t wait until the flour has completely dissolved before adding the next portion of meringue. Continue until the ingredients are fully incorporated, finishing with the last of the meringue. 
  • Pour the mixture onto your tray and spread evenly with a palette knife or spatula. Try to use only a few movements with the knife, in order to keep the mixture aerated. 
  • Bake for 8-10 minutes: the sponge will spring back when gently touched and will be golden in colour. 
  • Remove from the oven and carefully move the sponge from the tray onto a cooling rack or work surface. Leave to cool down for a few minutes.
Making the ganache – Kit 2
  1. Whilst the sponge is cooling, it's time to make the ganache. Begin by placing the chocolate chips in a heat-proof bowl. 
  2. Heat the whipping cream in a saucepan until steamy, but not boiling. 
  3. Add the hot cream to the chocolate chips and leave for 30 seconds. Then whisk gently (without incorporating air) until all the chocolate has dissolved and a ganache is formed. 
  4. Spread the ganache onto a tray, cover and leave to chill for a few minutes in the fridge.
Filling and rolling the sponge
  1. Gently remove the baking paper from the sponge and flip it onto a clean parchment sheet. To avoid cracking the sponge, remove the baking paper first from the corners and edges, then unfold the rest from one side to the other. 
  2. Spread the raspberry jam on the sponge, leaving a border of about 1cm from the long sides’ edges. Set aside. 
  3. Remove the ganache from the fridge and stir with your spatula. The consistency should be smooth and spreadable. Cover the jam with 5-6 tbsp of ganache. 
  4. With the longer side of the sponge facing you, start rolling it up. Make sure you start with a tight roll to keep the log nice and firm. It’s easier to roll away from you, pulling the parchment paper towards you as you roll. 
  5. When you finish rolling, leave your log to chill in the fridge for a few minutes, in a stable position.
Decorating the log – Kit 3
  • Remove the log from the fridge. Slice a thin edge on both sides and discard (or just keep as a snack!) 
  • Cut a small portion of the log at an angle, and place it on the side of the main one to create a nice branch shape, using a little ganache as glue. 
  • Spread the rest of the ganache, making sure the consistency is still smooth and spreadable, and if it’s not, warm for a few seconds in the microwave and stir. Then, spread all over both logs, using your small palette knife or spatula. 
  • When it's totally covered, use a butter knife to create lines which resemble a wood pattern. 
  • Garnish with the fresh raspberries and the sprig of rosemary, then sprinkle some icing sugar on top to resemble snow. 
  • Serve and enjoy! The log can be stored for 24 hours at room temperature, and for a further 48 hours in the refrigerator, covered to keep nice and moist.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.