A board serving Christmas salted caramel yule log

Christmas salted caramel yule log

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(1 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
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  • butter, for the tin



    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



    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 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


  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.

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Comments, questions and tips

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22nd Dec, 2017
I made this recipe today using Carnation Caramel (dulce de leche) as this was what I had in. I replaced the cream with chestnut purée sweetened with the remaining dulce de leche from a ~400g tin. The sponge was a doddle - the best and most straightforward fatless sponge I've ever made. If youure in any doubt, go for it for Christmas.
5th Dec, 2017
I saw this is the magazine and would love to make it but can it be frozen if I make it in advance?
31st Dec, 2017
Don’t see why not.
11th Dec, 2017
can you freeze this?
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. We don't recommend freezing this. All our recipes that are just as good served after freezing are marked with a blue star above the nutrition.
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