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Yule Log
A classic British Christmas Bûche de Noël — sponge rolled with chocolate cream. Rolling the sponge up while it's still warm, with a tea towel inside, trains it to hold its shape without cracking once it's unrolled and filled.
Total time
42 min
Prep
30 min
Cook
12 min
Difficulty
hard
Cuisine
British
vegetarian
Ingredients
4eggs
100gcaster sugar
75gself-raising flour
25gcocoa powder
200gdark chocolate, melted
300mldouble cream
50gicing sugar
icing sugar and holly to decorateoptional
Instructions
1
Beat eggs and sugar until thick. Fold in flour and cocoa.
2
Bake in a lined Swiss roll tin at 200°C for 12 minutes.
3
Roll while warm with a tea towel. Cool.
4
Whip cream. Unroll cake. Spread with melted chocolate and cream.
5
Re-roll tightly. Dust with icing sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
934
Protein
14.6g
Fat
63.1g
Carbs
80.9g
Fiber
8.3g
Sodium
216mg
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