Yule Log 🎄is a very special part of Christmas celebrations dating back to medieval times. In the yester years, around Europe, this tradition was one of the highlights during Christmas time. An entire tree was carefully chosen and cut down, cleared of all branches and brought to the house. Then one side of it would be placed in the fire hearth while the the rest of the log would be lying in the room. Then the tree would be lit up by the remains of the last year’s log and slowly fed into the fire through the Twelve Days of Christmas bringing such cosy warmth and festive spirit to the family.
Making this chocolate Yule Log cake, which is filled with buttery chocolate icing, is easy and fun! I particularly loved decorating it, giving it a real Christmacy appearance; fixing a few holly leaves on the top with red berries and dusting it with icing sugar to make it look like snow flakes made my heart swell with glee!
So, lets gather the following ingredients and get on with making this delicious cake before the Christmas day dawns.
For the cake you will need;
|Plain Flour||50 g|
|Sugar (white caster or soft brown sugar)||120 g|
|Baking Powder||1 tsp|
|Corn Flour||2 tbsp|
|Cocoa Powder||1 & 1/2tbsp|
For the butter icing
|Icing Sugar||200 g|
|Margarine or spread||100 g|
|Vanilla and a few drops of lemon juice|
|Cocoa Powder||1 & 1/2tbsp|
|Fresh Milk||1 tbsp|
Let’s make the cake
Set the Oven to 180 C
- Seperate the egg whites and yolks carefully (not even a drop of yolk should be in the whites)
- Add sugar in three times while beating in high speed for 1 min (Never drop all the sugar at once)
- Add egg yolks and beat for 2 mins
- Add chocolate powder, baking powder, corn flour and plain flour together and sieve on to the batter
- Add salt and vanilla
- Do not use the electric mixer at this point. Fold the flour using a spatula until the batter becomes creamy.
Prepare the tin
- 12″ x 10″ size swiss cake tin is the right size for the sponge
- Line up with a parchment paper
Prepare the parchment paper for rolling the cake
- Lay a wide parchment paper on a kitchen towel
- Sprinkle granulated sugar and keep it ready for rolling out the cake
- Spread the sponge batter on the tray
- Lift and drop the tray twice on the kitchen top for the batter to settle evenly
- Bake in the middle of the oven for 15 mins
Take the cake out of the oven
- Lay the cake face down on the sugar sprinkled parchment paper
- Sprinkle some water on to the linining parchement paper, so that it comes out easily. Peel it off gently
- While the cake is still very warm, roll out the cake with the parchment paper
- Leave it to cool off completely for 1 hr.
Let’s make the butter icing
- Mix 200g of icing sugar and 1 & 1/2 tbsp of cocoa powder and seive on to 100g of margerine/spread and beat it in high speed for 2 mins
- Add 1 tbsp of fresh milk, vanilla and a few drops of lemon juice
- Beat altogether until creamy
- Chocolate butter icing is ready to use!
(You can make an extra batch of butter icing and keep it in an air tight plastic box in the fridge for future use. For the next cake, place the box of icing in the microwave and heat up for 15 seconds to melt it and spread on the cake)
- Open the cake flat on a tray
- Spread a thick layer of butter icing
- Roll it gently
- Smear a generous amount of chocolate butter icing on top
- Run a fork across the surface, making it look like a real log!
- Dust with icing sugar
- Decorate to your heart’s content and bring your inner Christmas spirit out!
Merry Christmas Everyone!