This Mary Berry Yule Log is a rich, indulgent chocolate sponge cake filled and covered with smooth chocolate buttercream. It’s a traditional festive treat, perfect for holiday celebrations. The soft sponge is rolled up with creamy filling and decorated to resemble a log, making it a beautiful centerpiece for your Christmas dessert table.
What is Mary Berry Yule Log?
Mary Berry’s Yule Log is a classic chocolate Swiss roll filled with chocolate buttercream and decorated to look like a log. This festive dessert is known for its light, airy chocolate sponge and decadent filling, which make it a deliciously moist and sweet treat for the holiday season. With a texture similar to a Swiss roll, it’s a fun cake to make and enjoy.
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Why You Should Try This Recipe
- Perfect for Christmas: A festive dessert that makes a beautiful holiday centerpiece.
- Deliciously rich and chocolatey: Satisfies any chocolate lover with its intense chocolate flavor.
- Light and airy sponge: The sponge is fluffy and tender, balanced by the creamy filling.
- Impressive yet simple: It looks stunning and is surprisingly easy to make.
- Great for sharing: Perfect for holiday gatherings or family celebrations.
Ingredients Needed to Make Mary Berry Yule Log
For the Sponge Cake
- 4 large eggs: Provides structure and lightness to the sponge.
- 100g caster sugar: Sweetens the sponge without overpowering it.
- 65g self-raising flour: Ensures the cake is light and airy.
- 40g cocoa powder: Adds a rich chocolate flavor.
For the Chocolate Buttercream
- 100g unsalted butter (softened): The base of the buttercream, making it smooth and creamy.
- 200g icing sugar (sifted): Sweetens and thickens the buttercream.
- 40g cocoa powder: Adds chocolate flavor to the buttercream.
- 1-2 tbsp milk: Adjusts the consistency of the buttercream.
For Decoration
- Icing sugar (for dusting): Adds a snowy, festive touch to the Yule log.
Equipment Needed
- Swiss roll tin (approx. 33cm x 23cm): For baking the sponge.
- Electric mixer: For beating the eggs and sugar.
- Baking paper: To line the Swiss roll tin and prevent sticking.
- Palette knife or spatula: For spreading the buttercream.
- Sieve: For dusting icing sugar.
Instructions to Make Mary Berry Yule Log
Step 1: Preheat the oven
Preheat your oven to 200°C (180°C fan). Grease and line a Swiss roll tin with baking paper, ensuring it fits snugly in the tin.
Step 2: Make the chocolate sponge
In a large mixing bowl, whisk the eggs and caster sugar together using an electric mixer until the mixture is light, pale, and thick, about 5-7 minutes. Sift in the self-raising flour and cocoa powder, then gently fold them into the egg mixture with a spatula, being careful not to knock out the air.
Step 3: Bake the sponge
Pour the batter into the prepared Swiss roll tin, spreading it evenly. Bake in the preheated oven for 8-10 minutes, or until the sponge is just firm to the touch.
Step 4: Roll the sponge
While the sponge is baking, place a sheet of baking paper on your work surface and dust it with icing sugar. Once the sponge is done, turn it out onto the prepared paper while it’s still hot. Peel off the lining paper from the sponge and, starting from one short end, roll the sponge up with the sugared baking paper inside. Leave it rolled up to cool completely – this will help it hold its shape later.
Step 5: Make the chocolate buttercream
In a mixing bowl, beat the softened butter until smooth. Gradually add the sifted icing sugar and cocoa powder, beating until well combined. Add 1-2 tablespoons of milk as needed to achieve a smooth, spreadable consistency.
Step 6: Fill and roll the cake
Once the sponge has cooled, carefully unroll it and remove the baking paper. Spread a thin layer of chocolate buttercream over the entire surface. Re-roll the sponge carefully but firmly to keep its shape.
Step 7: Cover with buttercream
Spread the remaining buttercream evenly over the top and sides of the log. Use a fork to create bark-like lines in the buttercream, making it resemble a Yule log.
Step 8: Dust with icing sugar
Lightly dust the finished Yule log with icing sugar for a festive, snowy effect.
What Goes Well With Mary Berry Yule Log
- Whipped cream: A dollop of fresh whipped cream balances the richness of the chocolate.
- Fresh berries: Raspberries or strawberries add a tart contrast to the sweetness.
- Hot chocolate: Enjoy with a warm cup of hot chocolate for a festive treat.
- Vanilla ice cream: A scoop of ice cream pairs beautifully with the Yule log.
- Mulled wine: Perfect for a holiday celebration, mulled wine complements the cake’s richness.
Expert Tips for Making the Best Mary Berry Yule Log
- Roll while warm: Roll the sponge immediately after baking to prevent cracks and help it hold its shape.
- Don’t overfill: Spread a thin layer of buttercream inside the roll to keep it neat and easy to roll.
- Make ahead: The Yule log can be made a day in advance and stored in the fridge. Let it come to room temperature before serving.
- Create texture: Use a fork or palette knife to create bark-like lines in the buttercream for an authentic look.
- Add extra flavor: For a twist, add a splash of coffee or orange extract to the buttercream.
Easy Variations of Mary Berry Yule Log
- Add a hint of orange: Add orange zest or a few drops of orange extract to the sponge for a chocolate-orange flavor.
- Spiced Yule log: Add a pinch of cinnamon or nutmeg to the buttercream for a spiced twist.
- Mocha Yule log: Mix a teaspoon of instant coffee into the buttercream for a mocha flavor.
- White chocolate Yule log: Use white chocolate buttercream for a different flavor and a unique look.
- Berry filling: Spread a layer of raspberry or cherry jam inside the sponge for a fruity surprise.
Best Practices to Store Mary Berry Yule Log
- Refrigerate: Store the Yule log in the fridge, covered, for up to 3 days.
- Serve at room temperature: Take the Yule log out of the fridge 30 minutes before serving for the best texture and flavor.
- Freeze for later: You can freeze the Yule log without the buttercream. Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the fridge and frost before serving.
Best Practices to Reheat Mary Berry Yule Log
- Serve chilled or at room temperature: Yule log is best enjoyed chilled or at room temperature.
- Warm individual slices (optional): If desired, microwave individual slices for 10-15 seconds, but be careful not to melt the buttercream.
How Can I Make Mary Berry Yule Log Healthier?
- Reduce sugar: Use a little less sugar in the buttercream to cut down on sweetness.
- Use dark chocolate: Substitute some cocoa powder with dark chocolate for a richer flavor and slightly lower sugar content.
- Add fruit: Serve with fresh fruit like raspberries or strawberries for a natural sweetness and added fiber.
- Opt for low-fat butter: Use a low-fat spread or reduce the amount of butter in the buttercream slightly.
- Skip the buttercream on top: Instead, dust the Yule log with cocoa powder or icing sugar for a lighter topping.
Nutrition Value (per serving):
- Calories: 320 kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Sugar: 36g
FAQs
How do I keep my Yule log from cracking when rolling?
To prevent cracks, roll the sponge while it’s still warm. Rolling it in baking paper dusted with icing sugar helps it hold its shape. Let it cool completely in this rolled position before unrolling and filling.
Can I make the Yule log ahead of time?
Yes, you can make the Yule log a day in advance. Store it in the refrigerator, covered, and let it come to room temperature before serving. It can also be frozen (without buttercream) for longer storage.
Why is my Yule log sponge dry?
The Yule log sponge can dry out if overbaked, so keep an eye on it and bake only until it’s just firm to the touch, usually around 8-10 minutes. Also, avoid overmixing the batter to retain moisture in the sponge.
Can I use whipped cream as a filling for my Yule log?
Yes, whipped cream is a great alternative for a lighter filling. Just make sure to chill the Yule log well if using whipped cream, as it can soften at room temperature.
Final Words
This Mary Berry Yule Log is a festive delight that brings together rich chocolate flavors and a beautiful presentation. It’s a perfect dessert for holiday gatherings or special family moments, with its light sponge and creamy filling making it a favorite among all ages.
More By British Baking Recipe
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Mary Berry Yule Log
- Prep Time: 30
- Cook Time: 10
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Yule Log is a classic chocolate Swiss roll filled with chocolate buttercream and decorated to look like a log. This festive dessert is known for its light, airy chocolate sponge and decadent filling, which make it a deliciously moist and sweet treat for the holiday season. With a texture similar to a Swiss roll, it’s a fun cake to make and enjoy.
Ingredients
For the Sponge Cake
- 4 large eggs: Provides structure and lightness to the sponge.
- 100g caster sugar: Sweetens the sponge without overpowering it.
- 65g self-raising flour: Ensures the cake is light and airy.
- 40g cocoa powder: Adds a rich chocolate flavor.
For the Chocolate Buttercream
- 100g unsalted butter (softened): The base of the buttercream, making it smooth and creamy.
- 200g icing sugar (sifted): Sweetens and thickens the buttercream.
- 40g cocoa powder: Adds chocolate flavor to the buttercream.
- 1–2 tbsp milk: Adjust the consistency of the buttercream.
For Decoration
- Icing sugar (for dusting): Adds a snowy, festive touch to the Yule log.
Instructions
Step 1: Preheat the oven
Preheat your oven to 200°C (180°C fan). Grease and line a Swiss roll tin with baking paper, ensuring it fits snugly in the tin.
Step 2: Make the chocolate sponge
In a large mixing bowl, whisk the eggs and caster sugar together using an electric mixer until the mixture is light, pale, and thick, about 5-7 minutes. Sift in the self-raising flour and cocoa powder, then gently fold them into the egg mixture with a spatula, being careful not to knock out the air.
Step 3: Bake the sponge
Pour the batter into the prepared Swiss roll tin, spreading it evenly. Bake in the preheated oven for 8-10 minutes, or until the sponge is just firm to the touch.
Step 4: Roll the sponge
While the sponge is baking, place a sheet of baking paper on your work surface and dust it with icing sugar. Once the sponge is done, turn it out onto the prepared paper while it’s still hot. Peel off the lining paper from the sponge and, starting from one short end, roll the sponge up with the sugared baking paper inside. Leave it rolled up to cool completely – this will help it hold its shape later.
Step 5: Make the chocolate buttercream
In a mixing bowl, beat the softened butter until smooth. Gradually add the sifted icing sugar and cocoa powder, beating until well combined. Add 1-2 tablespoons of milk as needed to achieve a smooth, spreadable consistency.
Step 6: Fill and roll the cake
Once the sponge has cooled, carefully unroll it and remove the baking paper. Spread a thin layer of chocolate buttercream over the entire surface. Re-roll the sponge carefully but firmly to keep its shape.
Step 7: Cover with buttercream
Spread the remaining buttercream evenly over the top and sides of the log. Use a fork to create bark-like lines in the buttercream, making it resemble a Yule log.
Step 8: Dust with icing sugar
Lightly dust the finished Yule log with icing sugar for a festive, snowy effect.
