Feast your eyes on this tasty Biscoff yule log. Make using sponge cake and shaped to resemble a real log, this recipe will soon be your firm Christmas favourite. We've topped ours with delicious Biscoff buttercream (we're dribbling just writing this!) and shaped it into a traditional log.... which is just about the yummiest log you'll ever eat. Love this twist on a classic? Try our Biscoff Christmas Pudding recipe.
9 ingredients14 steps
Vegetarian
Method
Step 1
Preheat the oven to 170'c/150'c fan
Step 2
Grease and line a Swiss roll tin
Step 3
Whisk the eggs and golden caster sugar together until light and trails can be left in the mix
Step 4
In a separate bowl combine the self raising flour and cocoa powder. Add the flour and cocoa powder mix to the wet ingredients and gently fold in, taking care not to lose the incorporated air bubbles
Step 5
Pour the mix into the prepared Swiss roll tin and bake in the preheated oven for 10 minutes
Step 6
Remove from the oven and gently roll up the cake widthways including the baking paper
Step 7
Allow the cake to cool fully in this rolled up position
Step 8
Begin making the buttercream whilst the sponge in cooling by placing the butter in the bowl of a stand mixing and beating for 1 minute until softened.
Step 9
Add the icing sugar a little at a time and continue to beat, finally adding the Biscoff spread and double cream
Step 10
Continue beating at high speed for 3-5 minutes until the buttercream has lightened in colour and is a smooth and silky consistency
Step 11
Once the sponge has cooled, gently unroll it and spread a generous layer of buttercream over the inside
Step 12
Roll the frosted sponge up once again and place on a board or sheet of baking paper
Step 13
Frost the outside of the yule log using an offset spatula, creating bark like stripes in the buttercream
Step 14
Decorate with a few cranberries
Ingredients
MetricImperial
For the Cake
5Eggs
150gBillington's Unrefined Golden Caster Sugar
150gAllinson's Self Raising Flour
50gCocoa powder
For the Buttercream
200gButter
400gSilver Spoon Icing Sugar
200gBiscoff spread (smooth)
4 tbspDouble cream
For the Decoration
A fewCranberries
Utensils
Food mixer
Swiss roll tin
Mixing bowl
Baking paper
Spatula
Nutritional information per 103g serving
Energy 513cal
Fat 25g
of which Saturates 12g
Carbohydrates 65g
of which Sugars 52g
Protein 5.4g
Salt 0.29g
3 Baker Ratings
I never leave reviews but felt compelling do so. I wish I'd listened to the first review, the cake is very dry despite being in the oven 10mins and the icing too sweet. Don't waste your money on the ingredients
Love this?
I made this for a bake-off competition and won! This is an excellent recipe. The sponge was a little dry and the buttercream was a tad sweet but an amazing recipe! really quick and easy to make x