Christmas Chocolate Yule Log Recipe☃️

This Christmas recipe by Odlums turned out amazing, it was eaten by my family in two days. I may make another one before Christmas❄️For a larger log, you could make 2 sponge rolls and use one as the tree and the other as the branch.


  • 125g/4oz Odlums Cream Plain Flour (less 2 tablespoons)
  • 4 Eggs separated
  • Pinch of Salt
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 tbsp Cocoa Powder
  • 1 level tsp Baking Powder
  • 125g/4oz Butter (Room temperature)
  • 200g/7oz Icing Sugar, sieved
  • 2 tbsp Cocoa, sieved
  • 250ml carton cream
To Decorate
  • Icing Sugar
  • Holly Sprigs or Fresh Cranberries


  • Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin 33x23x3cm with greaseproof paper.
  • Put the egg whites into a large clean dry bowl, add a pinch of salt. Beat until mixture is stiff and dry looking in ap­pearance. Add the sugar and continue beating until thick and shiny. Finally beat in the egg yolks until thick and trail of beaters remain. 
  • Sieve the flour, cocoa and baking powder together and gradually add to the egg mixture folding it in with a metal spoon.
  • Transfer to the prepared tin and spread evenly. Bake on the top shelf for 10 minutes.
  • When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife. 
  • Roll the cake up from its longest edge with the paper inside. Leave to cool.
  • Whisk the cream until stiff. Remove the paper from the cake, spread the cream and carefully roll up again into a log.
  • Make the icing by beating butter, sugar and cocoa powder together until smooth. Once this is done spread the icing over the outside of the log.
  • Use a fork to mark the icing to give the effect of tree bark. Dust with icing sugar to resemble snow and decorate with holly leaves or fresh cranberries.


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