This delicious Yule Log recipe from Nigella Lawson is a simple yet indulgent dessert perfect for any holiday celebration. With its rich, chocolatey flavor and smooth icing, this easy-to-make treat will impress your guests. You can customize it with your favorite chocolate or add festive decorations for a personal touch.
Ingredients Needed:
For the Cake:
- 6 large eggs (separated)
- 150 grams caster sugar
- 50 grams of cocoa powder
- 1 teaspoon vanilla extract
- 5 teaspoons icing sugar (to decorate)
For the Icing:
- 175 grams dark chocolate (chopped)
- 250 grams of icing sugar
- 225 grams of soft butter
- 1 tablespoon vanilla extract
How To Make Yule Log Recipe?
- Preheat the Oven: Preheat your oven to 180°C (160°C Fan/gas mark 4/350ºF).
- Whisk the Egg Whites: In a large, clean bowl, whisk the egg whites until thick and peaking. Gradually sprinkle in 50g (¼ cup) of caster sugar, continuing to whisk until the whites hold firm peaks, but aren’t dry.
- Prepare the Egg Yolks: In another bowl, whisk the egg yolks and remaining caster sugar until pale, thick, and moussy. Add the vanilla extract and sift in the cocoa powder, then fold both into the yolk mixture.
- Combine the Mixtures: Lighten the yolk mixture by folding in a couple of spoonfuls of the whipped egg whites. Gently fold in the remaining whites in thirds to preserve the air in the mixture.
- Bake the Cake: Line a Swiss roll tin with baking parchment, leaving an overhang at the sides and folding it into the corners. Pour the cake mixture into the tin and bake in the oven for 20 minutes. Once baked, let it cool for a few minutes before turning it out onto another piece of parchment. If desired, dust the parchment with icing sugar to prevent sticking.
- Cool the Cake: Let the cake cool completely by covering it loosely with a clean tea towel.
- Prepare the Icing: Melt the dark chocolate by placing it in a heatproof bowl over simmering water or in the microwave. Allow it to cool slightly. Meanwhile, place the icing sugar in a food processor to remove any lumps, then add the butter and process until smooth. Add the cooled melted chocolate and vanilla extract, and pulse until the icing is smooth.
- Roll the Cake: Once the cake is completely cool, trim the edges and spread a thin layer of icing evenly over the sponge, reaching the edges. Starting from the long side, carefully roll up the sponge into a tight roll. If necessary, trim the ends at a gentle angle to create “branches” and set aside the pieces for decoration.
- Assemble the Yule Log: Place the rolled sponge on a serving board or dish. Position the reserved cake pieces at an angle to form branches. Cover the entire log and branches with the remaining icing.
- Create Texture: Use a skewer or fork to mark the surface of the icing to create a wood-like texture, adding tree ring patterns on the ends of the log.
- Decorate: Dust the Yule Log with icing sugar to create a snow effect, using a small sieve to sprinkle it lightly over the log and plate.
Recipe Tips:
- Whisk Egg Whites Well: Make sure the egg whites are stiff and hold firm peaks. This will help the cake rise and have a light texture.
- Don’t Overmix: Be careful when mixing the egg whites with the yolk mixture. Don’t stir too much, or the cake will be dense.
- Cool Before Rolling: Let the cake cool down a bit before rolling it up to avoid cracks.
- Dust with Icing Sugar: Dust the parchment with icing sugar to prevent sticking and make rolling the cake easier.
- Chill the Icing: Let the icing cool a bit before spreading it on the cake. It makes the icing easier to spread without melting.
How To Store Leftovers?
- Refrigerate: Let the Yule Log cool to room temperature. Then, wrap it or store it in an airtight container. It will last up to 1 week in the fridge.
- Freeze: Wrap the Yule Log tightly in plastic and put it in a freezer-safe container. It can be frozen for up to 3 months.
Nutrition Facts:
- Calories: 370 kcal
- Total Fat: 23 g
- Saturated Fat: 11 g
- Cholesterol: 101 mg
- Sodium: 220 mg
- Potassium: 40 mg
- Total Carbohydrate: 38 g
- Dietary Fiber: 1 g
- Sugars: 30 g
- Protein: 5g
Try More Nigella Lawson Recipes:
Nigella Yule Log Recipe
Description
This delicious Yule Log recipe from Nigella Lawson is a simple yet indulgent dessert perfect for any holiday celebration. With its rich, chocolatey flavor and smooth icing, this easy-to-make treat will impress your guests. You can customize it with your favorite chocolate or add festive decorations for a personal touch.
Ingredients
For the Cake:
For the Icing:
Instructions
- Preheat the Oven: Preheat your oven to 180°C (160°C Fan/gas mark 4/350ºF).
- Whisk the Egg Whites: In a large, clean bowl, whisk the egg whites until thick and peaking. Gradually sprinkle in 50g (¼ cup) of caster sugar, continuing to whisk until the whites hold firm peaks, but aren’t dry.
- Prepare the Egg Yolks: In another bowl, whisk the egg yolks and remaining caster sugar until pale, thick, and moussy. Add the vanilla extract and sift in the cocoa powder, then fold both into the yolk mixture.
- Combine the Mixtures: Lighten the yolk mixture by folding in a couple of spoonfuls of the whipped egg whites. Gently fold in the remaining whites in thirds to preserve the air in the mixture.
- Bake the Cake: Line a Swiss roll tin with baking parchment, leaving an overhang at the sides and folding it into the corners. Pour the cake mixture into the tin and bake in the oven for 20 minutes. Once baked, let it cool for a few minutes before turning it out onto another piece of parchment. If desired, dust the parchment with icing sugar to prevent sticking.
- Cool the Cake: Let the cake cool completely by covering it loosely with a clean tea towel.
- Prepare the Icing: Melt the dark chocolate by placing it in a heatproof bowl over simmering water or in the microwave. Allow it to cool slightly. Meanwhile, place the icing sugar in a food processor to remove any lumps, then add the butter and process until smooth. Add the cooled melted chocolate and vanilla extract, and pulse until the icing is smooth.
- Roll the Cake: Once the cake is completely cool, trim the edges and spread a thin layer of icing evenly over the sponge, reaching the edges. Starting from the long side, carefully roll up the sponge into a tight roll. If necessary, trim the ends at a gentle angle to create “branches” and set aside the pieces for decoration.
- Assemble the Yule Log: Place the rolled sponge on a serving board or dish. Position the reserved cake pieces at an angle to form branches. Cover the entire log and branches with the remaining icing.
- Create Texture: Use a skewer or fork to mark the surface of the icing to create a wood-like texture, adding tree ring patterns on the ends of the log.
- Decorate: Dust the Yule Log with icing sugar to create a snow effect, using a small sieve to sprinkle it lightly over the log and plate.
Notes
- Whisk Egg Whites Well: Make sure the egg whites are stiff and hold firm peaks. This will help the cake rise and have a light texture.
- Don’t Overmix: Be careful when mixing the egg whites with the yolk mixture. Don’t stir too much, or the cake will be dense.
- Cool Before Rolling: Let the cake cool down a bit before rolling it up to avoid cracks.
- Dust with Icing Sugar: Dust the parchment with icing sugar to prevent sticking and make rolling the cake easier.
- Chill the Icing: Let the icing cool a bit before spreading it on the cake. It makes the icing easier to spread without melting.