Yule Log

This is the Yule Log recipe.

  • Prep: 30 min
  • Cooking: 10 min - 12 min
Yields 6 - 8 servings
yule log

Ingredients

  • Cake
  • 4 eggs at room temperature
  • 3/4 cup (180 mL) super-fine sugar
  • 3/4 cup (180 mL) sifted cake and pastry flour
  • 1/2 tsp (2 mL) baking powder
  • 1 tbsp (15 mL) icing sugar
  • Filling and Decoration
  • 2 tbsp (30 mL) orange juice
  • 2 cups (250 mL) 35 % cream
  • 1/4 cup (60 mL) sugar
  • 2 tsp (10 mL) vanilla extract
  • 1 1/2 cups (375 mL) fresh or frozen raspberries
  • Cocoa powder or melted chocolate

Preparation

Cake:

Butter a 15 x 10-inch (38 x 26 cm) baking pan. Line it with waxed paper, then grease and flour pan; set aside.

Beat eggs and sugar until light and fluffy (about 5 to 7 min). Sieve in flour and baking powder; fold in carefully. Pour into prepared pan. Bake at 400 °F (200 °C) for 10 to 12 min or until cake is golden.

Immediately turn out onto a tea towel that has been lightly dusted with icing sugar. Carefully remove the waxed paper. Roll up cake in the tea towel and allow to cool.

Filling:

Gently unroll cake; sprinkle with orange juice. Whip cream, sugar and vanilla extract until light. Divide mixture in half; spread one half on cake and sprinkle with raspberries. (If using frozen raspberries, allow to thaw and drain well.)

Re-roll cake and place onto serving plate. Spread remaining cream evenly over cake. Using tines of a fork, or a knife, work in one direction only to create the bark effect. Dust with cocoa powder or drizzle with chocolate.

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Nutrition

Nutritional Information

per serving
Energy: 381 Calories
Protein: 5 g
Carbohydrate: 38 g
Fat: 24 g
Fibre: 1 g
Sodium: 69 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 6 % / 66 mg
Vitamin D: 19 % / 1 mcg
Folate: 16 % / 35 mcg
Vitamin B12: 19 % / 0.4 mcg
Vitamin A: 27 % / 270 mcg