Feast your eyes on this tasty caramelised biscuit yule log. Made using Billington's sugars to create a delicious sponge which is then shaped to resemble a real log - this recipe will soon be your firm Christmas favourite. We've topped ours with delicious caramelised biscuit 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.
11 ingredients14 steps
Vegetarian
Ingredients
MetricImperial
For the Cake
5Eggs
1 tspNielsen-Massey Vanilla Extract
75gBillington's Light Brown Soft Sugar
75gBillington's Unrefined Golden Caster Sugar
120gAllinson's Self Raising Flour
50gCocoa powder
For the Buttercream
115gUnsalted Butter
225gSilver Spoon Icing Sugar
115gBiscoff spread (smooth)
3 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
Method
Step 1
Preheat the oven to 200C/180C fan/Gas 6
Step 2
Grease and line a Swiss roll tin 23cm x 33 cm with parchment.
Step 3
Whisk the 5 eggs with 1 tsp of vanilla extract and the Billington's sugars in the bowl of a stand mixer until light and where trails can be left in the mix.
Step 4
In a separate bowl, sift the 120g of self raising flour and 50g cocoa powder. Add the flour to the wet mixture 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 until well risen and springy to touch. Allow to cool slightly in the tin.
Step 6
Carefully turn the sponge onto a fresh piece of parchment. Remove the tin and peel away the parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge width-ways.
Step 7
Allow the sponge to cool completely in the rolled up position.
Step 8
Begin making the buttercream whilst the sponge is cooling by placing 115g of unsalted butter in the bowl of a stand mixer and beat for 1 minute until softened.
Step 9
Add 225g of Silver Spoon icing sugar a little at a time and continue to beat, finally adding 115g of the caramelised biscuit spread and 3 tbsp of double cream
Step 10
Continue beating for 5 minutes until the buttercream has lightened in colour and is smooth and silky in consistency.
Step 11
Once the sponge has cooled, gently unroll, and spread with a generous layer of the caramelised biscuit 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 or a small palette knife, creating bark like stripes in the buttercream.
Step 14
Decorate with a few cranberries
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
