Christmas Yule Log
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
For the Sponge Cake
  • 4 large eggs
  • 50 gr. / 1¾ oz. vegetable oil
  • 150 gr. / 5¼ oz. sugar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 120 gr. / 4¼ oz. All-Purpose Flour
  • 25 gr. / ¾ oz. cocoa
  • ½ tsp baking powder
For the Chestnut Mousse
  • 75 gr. / 2½ oz. heavy cream 35% fat
  • 57 gr. / 2 oz. water
  • 375 gr. / 13 oz. chestnut spread
  • 100 gr. / 3½ oz. caster sugar
  • 3 sheets of gelatin
  • 1 tbsp dark rum
  • 300 gr. / 10½ oz. heavy cream 35%
For the Chocolate Mousse
  • 200 gr. / 7 oz. dark chocolate 60% cocoa
  • 120 gr. / 4¼ oz. milk
  • 200 ml / 7 fl. oz. heavy cream 35% fat
  • 2 tsp confectioner’s sugar
Instructions/ Εκτέλεση
For the Sponge Cake
  1. Preheat the oven to 175°C / 350°F.
  2. Take a 38 cm X 25 cm / 10in. x 15 in. cookie pan and line it with parchment paper.
  3. In your stand mixer beat the eggs and oil until thick and pale.
  4. Mix in the sugar, salt, and vanilla.
  5. Sift together the flour, cocoa, and baking powder, and fold gently into the egg mixture.
  6. Pour the batter into the pan.
  7. Bake the cake for 10 to 12 minutes.
  8. Remove the cake from the oven, and cool it in the pan for 2 minutes.
  9. Loosen the cake's edges, and transfer it to another parchment paper dusted with confectioners' sugar.
  10. Roll the cake up from the short end.
  11. Cool completely.
For the Chestnut Mousse
  1. In a bowl of cold water add the gelatin sheets to soften.
  2. In a pot pour the 75 gr. / 2½ oz. of heavy cream and the water and bring to boil.
  3. Add the chestnut spread and whisk to dissolve.
  4. Add the sugar and whisk to incorporate.
  5. Squeeze the water from the gelatin sheets and add them to the pot.
  6. Stir until they are completely dissolved.
  7. Add the rum.
  8. Remove from fire and set aside.
  9. Put the cold 300 gr. / 10½ oz. of heavy cream in your stand mixer bowl and whisk vigorously until it becomes thick with soft peaks.
  10. With a spatula mix gently the heavy cream with the chestnut batter until they are incorporated.
  11. Put the batter in your refrigerator for at least three hours to cold covered with a cling film directly on the cream.
For the Chocolate Mousse
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside.
  4. In your mixer bowl pour the heavy cream and confectioner’s sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the chocolate batter and mix gently with a spatula until everything is incorporated.
  6. Put it in the fridge for two hours, covered with cling film directly on the cream.
  1. Unroll the cake and spread it with most of the filling.
  2. Re-roll the cake and cut off ¼ of the roll.
  3. Stand the larger piece upright.
  4. Position the smaller piece to look like a branch coming out of the log.
  5. Spread the rest of the filling all over.
  6. Put it in freezer until it is firm about one hour.
  7. Remove from freezer and spread the chocolate mousse.
  8. Take a fork and make drills in order to look like log.
  9. Refrigerate for an hour.
  10. Decorate with chestnuts, candies and other Christmas edible ornaments.
Notes/ Σημειώσεις
Recipe for the sponge cake adapted from King Arthur Flour
Recipe by Culinary Flavors at