How to make Yule Log Cake for CHRISTMAS - best Chocolate Swiss Roll cake filled With Delicious Butter Cream Frosting

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Christmas Yule Log
Yule Log
Yule Log cake

Bring merry to your Christmas table with this beautiful festive Chocolate Swiss Roll Yule Log cake

The interesting history behind the Yule Log

🎄Yule Log has a fascinating history dating back to Medieval times.  Long back, the custom was, the head of the family would cut a tree and clear of all branches and bring them into the house before Christmas.  Thereafter, one side of it would be placed in the fire hearth while the rest of the log would be lying dominating the entire space in the living room. The log would be then lit up and slowly fed into the fire through the “twelve days of Christmas” bringing such a cosy warmth and festive spirit to the family.

Enjoy making this cake and spread joy among the family and friends during this festive time! Step by step recipe is given and nothing could possibly go wrong in the process. I particularly loved decorating it, giving it a real Christmassy appearance; The height of the joy of decorating this cake is, fixing a few Holly leaves with red berries on the top, and dusting it with icing sugar to make it look like snowflakes! And do not forget to sing Jingle bells while you are at it!

So, let’s gather the following ingredients and get on with making this delicious cake before 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 300 g
 Margarine or spread 150 g
 Cocoa Powder 1 & 1/2tbsp
 Fresh Milk 2 tbsp
Lemon juice 2 drops

Let’s make the cake

Set the Oven to 180 C

Cream the batter

  • Separate the egg whites and yolks being very careful not to mix even a bit of yolk in the whites for best results
  • Beat egg whites at high speed for 1-2 mins. When you lift the mixer, the pins should hold stiff peaks of egg whites
  • Add sugar in three times while beating again at high speed for 1 min (Do not drop all the sugar at once)
Peaks!
  • Add egg yolks and beat for 2 mins
  • Add cocoa powder, baking powder, cornflour, and plain flour together and sieve on to the batter
  • Add salt and vanilla
  • Fold the flour using a spatula until the batter becomes creamy. Do not use the electric mixer at this point. 

Prepare the tin

  • 12″ x 10″ size Swiss cake tin is the right size for the sponge
  • Line up with a parchment paper
  • Spread the batter on the tray and flatten properly. Lift the tray and drop on the pantry top twice for the batter to settle evenly

Bake 

  • Bake in the middle of the oven for exactly 15 mins under 180C ( Do not exceed this time as the cake can end up a crusty biscuit)

Meanwhile;

Prepare the kitchen towel for rolling the cake

  • Lay a wid  kitchen towel. Do not use a baking sheet for this purpose as the cake can stick to it
  • Sprinkle a little granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • Lay the cake face down on the kitchen towel. Sprinkle a little water on the parchment paper so that it comes out easily
  • Peel off the parchment paper gently

Roll out

  • While the cake is still very warm, roll out the cake along with the kitchen towel
  • Leave it to cool off completely for 1 hr. You can place it in the fridge after 15mins
  • Wrap and leave to cool completely. You could place the cake in the fridge for quick cooling
Best and easy Yule Log cake

Let’s make the butter frosting

Ingredients for a creamy butter frosting

Margarine(good quality/especially for baking)150g
Icing sugar 300g
Cocoa powder(Add less if your cocoa powder is bitter)1 & 1/2tbsp
Milk2tbsp
Lemon juice3 drops
  • Sieve icing sugar onto the margarine
  • Beat both margarine and icing sugar together until creamy
  • Add cocoa powder, milk, and lemon juice
  • Beat until all combined into a silky smooth texture
  • Your butter frosting is ready to use now!

(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
  • Cut the edges slightly
  • Spread a thick layer of butter icing
  • Roll gently
  • Now, smear a generous amount of chocolate butter icing on the top and all over the roll
  • Run a fork across the surface to make 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!🎄🎄🎄🎄🎄🎄🎄

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