A board serving Christmas salted caramel yule log

Christmas salted caramel yule log

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 35 mins Cook: 15 mins

More effort

Serves 10

Treat your Christmas party guests to a salted caramel yule log, or bûche de Noël, decorated with redcurrants. It makes a great centrepiece dessert

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal571
  • fat27g
  • saturates16g
  • carbs76g
  • sugars65g
  • fibre1g
  • protein5g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • butter, for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 large eggs
  • 100g golden caster sugar
  • 100g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 vanilla pod, seeds only
  • 150ml whipping cream
  • 100g salted caramel spread
  • redcurrants and mint leaves, to decorate
    Redcurrant

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

For the caramel icing

  • 200g unsalted butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g icing sugar, sieved, plus extra for dusting
  • 200g salted caramel spread

Method

  1. Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with baking parchment so it hangs over the edges, then butter well. Whisk the eggs and sugar together with an electric whisk for 3-4 mins or until pale and thick.

  2. Fold the flour, baking powder and vanilla seeds into the egg mixture with a large metal spoon until there are no pockets of flour visible. Gently spread into your tin and bake in the oven for 12-15 mins or until lightly golden and springy to the touch.

  3. Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle, then carefully roll up the sponge lengthways while it’s still warm (keeping the baking parchment attached). Leave to cool completely in its rolled-up shape.

  4. To make the icing, beat the butter and icing sugar until smooth, then mix in the caramel spread. Set aside. Whip the cream to soft peaks.

  5. Carefully unroll the sponge, then turn it so one long edge is towards you. Dot lumps of the caramel spread and caramel icing over the sponge (don’t use too much – you need the rest to ice the cake), keeping the last centimeter at the end furthest from you clean, as the filling will spread as it rolls. Spread the cream over the top using a palette knife. Using the parchment, roll up the sponge.

  6. Cut one end off a few centimeters in at an angle to make a branch. Put the roll on a plate or board and add the branch so it fits on snugly. Use the remaining icing to ice the cake, making bark lines in the icing using a fork. Dust with icing sugar and decorate with the redcurrants and mint to serve.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.