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Biscoff Yule Log

1 Reviews

  • Vegetarian

About the bake

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.

30Total Time
20Prep Time
10Bake Time
12Serves
A little effort

Method

  1. Step 1:

    Preheat the oven to 170'c/150'c fan

  2. Step 2:

    Grease and line a Swiss roll tin

  3. Step 3:

    Whisk the eggs and golden caster sugar together until light and trails can be left in the mix

  4. 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

  5. Step 5:

    Pour the mix into the prepared Swiss roll tin and bake in the preheated oven for 10 minutes

  6. Step 6:

    Remove from the oven and gently roll up the cake widthways including the baking paper

  7. Step 7:

    Allow the cake to cool fully in this rolled up position

  8. 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.

  9. Step 9:

    Add the icing sugar a little at a time and continue to beat, finally adding the Biscoff spread and double cream

  10. 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

  11. Step 11:

    Once the sponge has cooled, gently unroll it and spread a generous layer of buttercream over the inside

  12. Step 12:

    Roll the frosted sponge up once again and place on a board or sheet of baking paper

  13. Step 13:

    Frost the outside of the yule log using an offset spatula, creating bark like stripes in the buttercream

  14. Step 14:

    Decorate with a few cranberries

Ingredients

  • For the Cake

    • 5 Eggs
    • 150g Billington's Unrefined Golden Caster Sugar
    • 150g Allinson's Self Raising Flour
    • 50g Cocoa powder
  • For the Buttercream

    • 200g Butter
    • 400g Silver Spoon Icing Sugar
    • 200g Biscoff spread (smooth)
    • 4 tbsp Double cream
  • For the Decoration

    • A few Cranberries

Utensils

  • Food mixer
  • Swiss roll tin
  • Mixing bowl
  • Baking paper
  • Spatula

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