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Mary Berry's yule log dusted with icing sugar.

Mary Berry's Yule log

5 from 1 vote
Yule log is a traditional Christmas dessert and a spectacular festive centrepiece. It's surprisingly easy to do making it perfect for getting kids involved in the kitchen.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling and decorating time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Afternoon tea
Cuisine: British
Calories: 657
Ingredients Equipment Method Notes

Ingredients
  

  • 4 eggs large
  • 100 g (½ cup) caster sugar
  • 65 g (½ cup) self raising flour*
  • 40 g (1/3 cup) cocoa powder
For the filling
  • 300 ml (1 ¼ cup) double or heavy cream
For the chocolate ganache
  • 300 ml (1 ¼ cup) double or heavy cream
  • 300 g (1 ¾ cup) dark chocolate (35% cocoa solids minimum)

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Hand held mixer
  • Measuring cups
  • measuring spoons
  • Swiss roll tin
  • Sieve
  • Serving plate

Method
 

Preheat the oven to 200C / 180C Fan / 400F and grease and line a Swiss roll tin.
    Whisk the eggs and sugar
    1. Crack the eggs into a small bowl then put them in a large mixing bowl or free-standing mixer along with the caster sugar.
    2. Whisk them together for a few minutes until the mixture is pale and frothy. You want to make sure there is a lot of air in this mixture. It's ready when, if you remove your whisk it leaves a trail or 'ribbon' in the mixture that doesn't disappear straight away.
    Add the flour and cocoa powder
    1. Measure out the flour and cocoa powder then sieve them into the frothy egg/sugar mixture.
    2. Very gently, with a spatula or metal spoon fold the flour and cocoa powder into the eggs/sugar. Make sure you scrape all the flour/cocoa from the bottom of your bowl.
    Bake the Yule log
    1. Pour your mixture into your prepared tin and tip it so the cake batter fills every corner.
    2. Bake it in the oven for 8-10 minutes. It's ready when it has risen up and feels a little firm if you touch the top. The sides should also be coming away from the sides of the tin.
    3. While your Swiss roll is baking, put a sheet of baking/parchment paper down on your work top. Make sure it is larger than your sponge. Dust the baking paper with caster sugar.
    4. When your sponge is ready, remove it from the oven and flip it on to your prepared baking paper. Remove the tin and carefully peel the baking/parchment paper off the bottom.
    5. Score a line along one long side of your sponge about 2cm (1 inch) in from the edge. Now roll your sponge up with the baking paper. Leave it to cool.
    Make the ganache
    1. Pour the cream into a pan and gently heat it up. Keep heating it gently until it is warm but not hot. While the cream is heating, break or cut up the chocolate into pieces. When the cream is warmed, remove it from the heat and add the chocolate. Give it a stir until the chocolate has melted and your mixture is smooth and glossy.
    2. Put the ganache in a bowl and leave it to cool, then put it in the fridge to cool and thicken.
    Form the Yule log
    1. Whip the cream until it is thick enough to hold it's shape. Unroll the Yule log then spread the cream into the middle, leaving a little gap around the edges. Re-roll the Swiss roll and lay it on your serving plate with the cut side down.
    2. Cut the end of the roll off on a diagonal, from about a quarter of the way along. Arrange that on the side of the remaining long sponge to form your log.
    Add the ganache
    1. Spread the ganache onto your yule log with a palatte knife or a piping bag with a large star shaped nozzle. If you like, use a fork or skewer to gently add some texture.
    2. Dust with some icing sugar.

    Notes

    If you don't have self raising flour, use ½ cup of plain or all-purpose flour with ½ tsp of baking powder.
    When you are lining your tin with baking / parchment paper, snip the corners of your paper so that it sits nice and neatly in the corners.