Need a quick and easy solution to end your Christmas dinner? This delicious Yule log requires just a handful of ingredients and is simple to make. It also happens to be gluten free!
10 people made this
6 medium eggs, separated
150g caster sugar
50g cocoa powder
1 tablespoon vanilla extract
175g milk chocolate
200g icing sugar
225g butter, softened
Method Prep:25min › Cook:20min › Ready in:45min
Preheat oven to 180 C / Gas 4. Line a Swiss roll tin with baking parchment with extra paper hanging over each end.
Whisk egg whites until soft peaks form, add about 1/3 of sugar and whisk until they form stiff peaks. In a second bowl whisk egg yolks and remaining sugar until it is mousse-like, pale and thick, then add in the vanilla and sift in the cocoa. Fold both in.
Lighten the yolk mix with a dollop or two of egg whites folding them in well, then add the remaining egg whites in thirds and fold in carefully to avoid losing air. Pour cake mixture evenly into the prepared tin.
Bake for 20 minutes.
Let the cake cool slightly before turning out onto a tea towel dusted with a little icing sugar (this will help prevent sticking). Take off the parchment. Cut away any crusty edges. Roll the sponge up in the towel, and leave it to cool.
For the icing:
Melt chocolate in a heatproof bowl in the microwave, using 30 second intervals and stirring between each till the chocolate is melted and smooth. Let cool.
Cream icing sugar and butter until smooth and then add cooled melted chocolate.
Unroll the cooled sponge. Spread icing all over the inside right out to the edges. Roll back up.
Trim one end of the roll on an angle, then place the cut piece on the side of the roll, attaching it with a little icing. This creates a 'branch' on your log.
Spread the log with the remaining icing, covering the ends and the branch well. To make a bark-like texture, run a fork or skewer over the icing lengthways. Sprinkle with icing sugar, if desired, to look like snow.