Christmas log cake

Yule Log Cake – Christmas Yule Log Filled With Butter Cream Frosting

Yule Log 🎄is a very special part of Christmas celebrations dating back to medieval times.  In the yesteryears, 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 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 cozy 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 Christmassy appearance; fixing a few holly leaves on the top with red berries and dusting it with icing sugar to make it look like snowflakes made my heart swell with glee!

So, let’s 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
 Eggs 3
 Baking Powder 1 tsp
 Corn Flour 2 tbsp
 Cocoa Powder 1 & 1/2tbsp
 Salt 2 pinches
 Vanilla1/2 tsp

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

Cream the batter

  • Separate the egg whites and yolks carefully (not even a drop of yolk should be in the whites)
Peaks!
  • 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, cornflour, 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

Bake 

  • 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 the parchment paper
  • Sprinkle some water on to the lining parchment paper, so that it comes out easily.  Peel it off gently

Roll out

  • 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 sieve on to 100g of  margarine/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 all together until creamy
  • Chocolate butter icing is ready to use!

(You can make an extra batch of butter icing and keep it in an airtight 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)

Ice 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!
Christmas log cake

Merry Christmas Everyone!

Chocolate Log With Fudge Icing

Divinely rich in taste, yet light and spongy in texture, this beautiful chocolate sponge roll is just the right yummy treat for any occasion.

It is unbelievably easier to make this than any other cake, as it takes less than 5 mins to fix the sponge batter.  Also, the ingredients used in this cake are very simple and could be found in your kitchen cupboard at any time.

Top tip : If you make the icing in advance and store in the fridge in an airtight plastic box, you can save even more time.

Ingredients needed:

 Plain flour 220 g
Soft brown sugar (you can use normal white caster sugar in place of this) 225 g
 Eggs 3
 Chocolate powder 2 tbsp
 Baking powder 1/2 tsp

Set the Oven

  • Preheat the oven to 180 C

Cream the batter

  • Separate the egg whites and yolks
  • Beat egg whites for 2 mins using an electric hand mixer, high speed, until it gives peaks
  • Add sugar in three times while beating in high speed for 1 min (do not drop all the sugar at once)
  • Now add the egg yolks. Beat for 1 min
  • Add Vanilla, two pinches of salt
  • Add chocolate powder, baking powder and flour together and seive on to the cake
  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake

  • Spread the batter in the tray
  • Lift and drop the tray twice on the kitchen top to set the batter even
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

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

Take the cake out of the oven

  • As soon as the cake is out of the oven, lay it face down on the sugar sprinkled the parchment paper
  • Sprinkle some water on to the lining parchment paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper
  • Leave it to cool off completely for 1 hr.

Recipe for fudge icing

What you need to make fudge:

 Icing sugar1/2 cup
Double cream1/4 cup
Margarine or spread50 g
Milk chocolate buttons110 g
Cocoa powder3 tbsp

Make the fudge:

  • In a small glass bowl, add chocolate drops, butter and double cream
  • Place a wider pan on the stove and fill it with hot water and keep the flame to the minimum
  • Dip the glass bowl into the wide pan
  • Stir slowly until chocolates melt along with butter and cream
  • Add sieved icing sugar and cocoa powder
  • Take out from the pan and stir until you are left with a creamy chocolaty melt
  • Leave to cool
  • If the consistency is too thick, heat up in the microwave for 5 seconds
  • Your silky smooth icing is ready to go on the cake!

Ice the cake

  • Once the cake is cooled off,  open it flat on a tray
  • Spread a thick layer of  fudge icing
  • Sprinkle some icing sugar on top
  • Roll out gently
  • Spread a generous amount of fudge icing on the top using a spatula
  • Scrape horizontal lines using a fork
  • Cut the sides off
  • Refrigerate for 2 hrs
  • Decorate with Strawberries or chocolate chips
  • Place in the fridge to set at least an hour
  • Take out from the fridge before 1/2 hr of serving
  • Ready to devour with delight!