Christmas Recipes: Yule Log

re you too late to soak fruits for a Christmas cake? Wondering what other authentic Christmas recipe can you create in a jiffy? Well, here’s the answer to all your Christmas treat queries…Yule Log.

Yule Log / Yule Llog or Buche de Noel is a Classic Christmas Dessert that is easy to make and looks super awesome. It is a special log that is burnt during Christmas period, mostly in European countries. Dessert enthusiasts created a symbolic dessert to replicate the Yule Log tradition which is not followed commonly these days. Unlike the Christmas cake, Yule Log preparation doesn’t involve any alcohol making it the apt dessert for kids. In short, Yule Log is a Christmas treat for all in the family.

Let’s get started then…

Yule Log

Ingredients

For the Swiss Roll

1. 3 eggs

2. 90 grams Sugar

3. 1/4th teaspoon Vanilla Essence

4. 70 grams Refined Wheat flour (Maida)

5. 20 grams Cocoa Powder

6. 1/4th teaspoon Baking powder

2 teaspoons sugar + 1/4th cup water mixed in a bowl separately

Method

Step 1: Grease and line a Swiss roll tray (30cm x 35cm)  with butter paper. Pre-heat the oven at 190 degrees C. Sieve wheat flour, cocoa powder and baking powder together.

tep 2: In a vessel, break the eggs and whip lightly till all mix well.

Step 3: Keep the container on a double boiler (refer image) and whip eggs till they turn pale yellow. Add sugar and Vanilla essence, continue to whip.

Step 4: Keep checking the egg container base, it should not get too hot. Continue to whip the mixture till it leaves a trail when the whip is lifted (refer image), basically it should achieve a ribbon consistency.

Step 5: Add in the flour mixture, in 2 turns, and fold lightly with a spatula.

Step 6: Immediately pour the batter in the prepared tray and place in oven. Allow it to bake for 15 minutes or till the cake is firm to touch.

tep 7: Upturn the tray over another butter paper sheet and carefully peel off the paper from the cake.

Step 8: Wrap it in a towel and keep aside to cool. This is done so that the cake remains soft and doesn’t crack on rolling.

For the Truffle Icing

1. 50grams Dark Chocolate

2. 75 grams Milk Chocolate

3. 100grams Cream

Method

Step 1: Break the milk and dark chocolate into small pieces.

Step 2: Transfer the chocolate to a heat resistant bowl and melt over double boiler (just like the cake above).

Step 3: Once the chocolate starts to melt mix in the cream and swirl the mixture lightly till all the chocolate melts. Keep checking the temperature of the bowl, too much heat may cause the chocolate to seize and this may in turn ruin the icing.

Step 4: Cover and keep aside, at room temperature, till further use. If the icing is too thin refrigerate till it is spreadable.

How to make a Yule Log from a Swiss Roll?

Step 1: Unwrap the cake and moisten it with the water-sugar liquid.

Step 2: Spread the prepared icing evenly, using a spatula. Keep a gap of 1 to 2 cm from the edge to ensure the icing doesn’t ooze out on rolling. Roll the cake gently to form a Swiss roll.

Step 3: Moisten the cake once more from the outside and apply the remaining icing over it. Cut one end of the roll diagonally.

Step 4: Apply icing on the cut side of the piece and paste it at one side of the roll to create a stump.

Step 5: Even out the icing on the roll and run a fork or cake comb over it to get the log ridges effect.

Step 6: Decorate the Yule Log with fondant holly and dust icing sugar over for the snowy effect. You can get the fondant recipe here

Step 7: Refrigerate for a few hours before serving.

Also read more about Christmas recipes: Cookie Christmas Tree, Cookies, Baked Philadelphia Cheese Cake, Double Chocolate Cookie

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