Yule Log

"Yule log", also known as "chocolate logs" or "B?che de No?l" is a traditional Christmas dessert. 

I always admired Yule Logs at the bakery and when an opportunity came to try this lovely dessert,  I took it without even blinking.    The first attempt was a piece of cake and everything went perfect.  As it was very popular with my family,  I  made a  second attempt a few days later, which was a complete disaster, the cake was under baked,  the butter cream curdled and I had to quietly dump it in the bin.  I am not a person who gives up easily and the very next day started on attempt number 3, which turned out better than expected.


The recipe below looks complicated, but trust me, it is very simple provided you pre-heat the oven to the required temperature,  measure the ingredients accurately, whip the eggs properly and last but not the least,  have a big dose of  determination.

Can I challenge you to try out this delicious dessert for the Christmas Season (its too late for Christmas day anyway) ? 

Wishing all of you a Merry Christmas and happy baking !!!

Plain Genoise (cake):

3 large eggs
3 large egg yolks  
3/4 cup of sugar 
1/2 cup plain  flour 
1/4 cup cornstarch
Pinch of salt


  • Line a  10 x 15 inch jelly-roll pan (the red tefal pans) that has been buttered and lined with parchment paper and then buttered again
  • Set a rack in the middle of the oven and preheat to 200 degrees C.
  • Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
  • Wisk  the eggs, egg yolks, salt and sugar together in a bowl. Place the bowl over the pan of simmering water and whisk gently until the mixture is just lukewarm. (I used a hand-whisk)
  • When the mixture is lukewarm,  whip it with an electric cake-mixer on medium-high speed until the egg mixture is cooled and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
  • Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture and ensure that the mixture is thoroughly mixed and no lumps are formed.   Repeat with another third of the flour mixture and finally with the remainder.
  • Scrape the batter into the prepared pan and smooth the top.
  • Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.
  • Once the cake is done (a toothpick inserted in the center will come out clean), remove it from the oven and let it cool on a rack.

Coffee Buttercream:

4 large egg whites
1 cup sugar
340 grams unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy

  • Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
  • Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.


Meringue Mushrooms  (for decoration):

3 large egg whites, at room temperature 
1/4 teaspoon cream of tartar
100 grams granulated sugar
40 grams icing sugar
Unsweetened cocoa powder for dusting

  • Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.
  • Scoop the mixture into the bag. On one baking sheet, pipe  stems, each ? inch (12 mm.) wide at the base and tapering off to a point at the top, ? inch (2 cm.) tall, and spaced about ? inch (12 mm.) apart. On the other sheet, pipe mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ? inch (2 cm.) high, also spaced ? inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.
  • Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.

Assembling the Yule Log:

  1. Run a sharp knife around the edges of the genoise to loosen it from the pan.
  2. Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.
  3. Carefully invert the  genoise onto a fresh piece of parchment paper.
  4. Spread with half the coffee buttercream
  5. Use the parchment paper to help you roll the cake into a tight cylinder.
  6. Transfer back to the baking sheet and refrigerate for sometime to ensure easy handling.
  7. Unwrap the cake. Trim one end diagonally, starting the cuts about 2 inches away from the end.
  8. Position the cut piece on the log across the top or as desired by you.
  9. Cover the log with the reserved buttercream, making sure to curve around the protruding stump.
  10. Streak the buttercream with a fork  to resemble bark.
  11. Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you like.

A preview of some Christmas goodies

Kuls-Kuls  (Crawling worms eeekkkks n ahem   !)  Just formed??

Kuls-kuls, a bit sunburnt ;)?..  waiting to be iced.

Date and Almond Bites ?.. ..

Caramel and Salted Butter  Mini Cups

Milk Cream ..Santa, Snowman, Christmas trees, bells ?..

Christmas Tree Butter Cookies?.. 

Colored Biscuits

Neurees ? Puffs stuffed with Semolina, Nuts, Sugar, Coconut?..

Arabic Cookies?not sweet at all?? my favorite.

Semolina Ladoos


Chaklees  (Got from the stores?..dont they look lovely ?) 

Ginger Cinnamon Cake

Kharakaddi or Barakaddi?? (from the stores)

Ready-made ..but tasting not so good !!!  Prince Stores please note.

Tukdi – Squares?. Tasty (from stores)

Coconut Macrons  (Stores bought)

Banana Chips…everyones favourite

Fruit Cake… Yum-yum

Cashewnut, Date and Carrot Cake?.. Taste lajawab and so easy to make.

Glazed Log… home-made this 🙂


Author: Judith Serrao- UAE