Traditional Yule Log Cake

Traditional Yule Log Cake, a chocolate swiss roll filled with whipped chocolate cream and shaped into a log is an easy to bake Christmas must. And what’s better than a wonderful chocolate log to keep the home fires burning throughout the holiday season!

‍Recipe Card

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Method of Preparation:

• Sift flour and cocoa powder together.
• Whisk egg yolk, vanilla extract and sugar 1 with an electric mixer until light and fluffy.
• Whisk egg white with an electric mixer until medium-firm peak and add sugar 2 little by little (French Meringue).
• Add a little of the egg white to the egg yolk mix and fold together.
• Mix the rest of the egg white with a spatula until creamy, but still firm and add the flour and cocoa mix little by little while folding.
• Spread mixture to the prepared baking trays (925x22cm).
• Bake it in a preheated oven at 180 C for 5-6 minutes.
• After baking, turn the swiss roll onto the baking paper, sprinkled with custard sugar and peel of the baking paper it was baked on.
• Spread the chocolate frosting on it and roll up tightly using the baking paper. Set it in the fridge.
• After cutting into the desired shape, decorate with chocolate frosting.

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For Chocolate Frosting

• In the saucepan melt together cream, chocolate and icing sugar.
• Chill until very cold.
• Whisk on high speed until stiff.
• Use 1/3rd of the frosting to line the swiss roll and the rest of the frosting to decorate the cake.

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For Meringue

• Whisk egg white till firm peak.
• Drizzle custard sugar slowly and continue whisking.
• Pipe the meringue into a mushroom shape and bake at 100 C in a preheated oven until dry.

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‍Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

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