White chocolate Yule log

    3 hours 25 min

    A Christmas yule log made by filling a chocolate swiss roll with white chocolate buttercream icing. Heaven!

    21 people made this

    Serves: 8 

    • For the swiss roll
    • 100g caster sugar
    • 4 eggs
    • 120g plain flour
    • 1 / 2 teaspoon ground cinnamon
    • 2 tablespoons grated chocolate
    • For the buttercream
    • 200g butter
    • 1 teaspoon icing sugar
    • 100ml single cream
    • 150g white chocolate, cut into chunks
    • cold strong coffee
    • chocolate with hazelnuts, grated
    • chocolate shavings and chocolate, for decorating

    Prep:3hr  ›  Cook:25min  ›  Ready in:3hr25min 

    1. Preheat the oven to 180 degrees C / Gas 4. Grease a swiss roll tin with butter and line with greaseproof paper.
    2. Mix the sugar and the eggs in a bowl until white and fluffy. Sieve the flour and stir into the sugar and eggs. Add cinnamon and grated chocolate. Pour into swiss roll tin and smooth out.
    3. Bake for 10 minutes then remove and immediately roll up the cake by grabbing the shorter edges of the greaseproof paper and rolling towards the other end. This way, the cake will keep its shape.
    4. For the buttercream: Add butter and icing sugar to a bowl and mix. Set aside.
    5. Heat 100ml of single cream in a saucepan over low heat until warm (not hot). Remove from heat then add 150g white chocolate cut into chunks. Melt, stirring from time to time then add the butter-sugar mixture and stir well.
    6. Chill in a freezer for 5 minutes then beat until soft. Cover and refrigerate.
    7. Unroll the swiss roll and remove the greaseproof paper from the cake. Cut the edges of the cake (if you like), then brush the cake with strong coffee. Sprinkle over the grated hazelnut chocolate. Spread half of the buttercream over the sponge, leaving room at the edges - then roll up.
    8. Spread the remaining cream over the cake and refrigerate for 10 minutes. Decorate with swirls using the back of a fork.
    9. Decorate with white chocolate shavings and chocolate coffee beans.

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    Reviews in English (3)


    Even if I have a very reliable recepie from my granny for sponge, I'm very glad I tried this one - it's different but in a very good way-the sponge is very delicate and moist - I did follow all instructions and the cake was perfect. 10 minutes in oven may seem not long enough, it looked like it needed another 2-3 minutes but turned out to be perfect and longer baking would make it dry. The only thing I would change is the cream- it wasn't bad, but for me it was too buttery and too sweet, so next time I would add to it a few raspberries etc(I put a few on the top but it still wasn't enough). I also exchanged cacao for coffee and it worked perfectly. And the timing is much shorter - altogether ( without chilling overnight) it took me about an hour.  -  13 Feb 2016


    Great recipe. Served it with some tart berries and fresh cream.  -  25 Dec 2015


    Love the recipe! Worked perfectly and made it way under the time really recommend it for a pretty great tasting log!  -  23 Dec 2014