Yule log | Recipes

Yule log

(0) Ratings:
Prep Time:
Baking Time:
Makes:1 yule log
Freezing:not recommended


4 eggs, separated
¼ cup 50mL water
¾ cup 175mL granulated sugar
1 tsp 5mL vanilla
¾ cup 175mL Robin Hood® Cake and Pastry Flour
¼ cup 50mL cocoa
¾ tsp 4mL baking powder
¼ tsp 2mL salt


1 ½ cups 375mL whipping cream
¼ cup 50mL icing sugar

Chocolate Icing

½ cup 125 mL butter, softened
2 oz 56 g unsweetened chocolate, melted and cooled
4 cups 1 L icing sugar
1/3 cup 75 mL milk
1 tsp 5 mL vanilla extract


  1. Preheat oven to 375ºF (190ºC). Grease a 15” x 10” (40cm x 25cm) jellyroll pan. Line with parchment paper and grease the paper.
  2. Beat egg yolks, water, sugar and vanilla on medium speed until light, about 5 minutes. Beat in remaining dry ingredients.
  3. Whip egg whites in a clean separate bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly over prepared pan.
  4. Bake in preheated oven 13-15 minutes. Immediately dust cake with cocoa or icing. Invert cake onto clean tea towel, remove parchment paper. Starting from the longer side, roll up cake in tea towel. Cool on rack.
  5. Meanwhile, whip cream with icing sugar until soft peaks form.
  6. For icing, cream butter and cooled, melted chocolate. Add 2 cups (500 mL) of icing sugar and beat until well combined. Add milk and vanilla. Beat in remaining icing sugar gradually. Blend well.
  7. Unroll cooled cake and spread with whipped cream. Roll up cake tightly from the long end. This will ensure a perfect spiral when sliced.
  8. Ice with chocolate icing and decorate as desired. Refrigerate covered until serving. Cake can be made and assembled up to 2 days ahead.

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!