• Prep Time
    45 mins
  • Cook Time
    10 mins
  • Difficulty
  • Serves
  • Author
    Jo's Cuisine

Pudding, Snacks, Cakes & Baking, Christmas, Seasonal

Yule Log – Bûche de Noël

A Yule Log is a family Christmas staple; it can be served as a treat on Christmas Eve, an alternative to Christmas pudding on Christmas Day, or an indulgent luxury on Boxing Day.

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  • 4 medium eggs
  • 120g golden caster sugar
  • 80g self-raising flour
  • 40g cocoa powder
  • 4 tbsp St. Dalfour Raspberry or Black Cherry spread, warmed


  • 150g dark chocolate, broken into squares
  • 300g icing sugar
  • 200g butter, softened
  • 1-2 tsp vanilla extract

Chef’s tip: If you find buttercream too rich, replace the filling with whipped cream and raspberries or cherries


  1. Grease and line a 33cm x 23cm swiss roll tin
  2. Whisk together the eggs and sugar until pale and frothy
  3. Sift the flour and cocoa powder together and fold into the egg mixture
  4. Pour into the tin and bake for 8-10 mins until springy to the touch
  5. Place a large piece of parchment over the tin, then a wire rack on top and carefully invert the cake
  6. Peel away the top parchment and score a line 2-3cm in along longer edge
  7. Carefully roll up the cake, rolling the paper inside at this stage. Leave to cool (rolled)
  8. Melt the chocolate in a bowl over a pan of simmering water; leave to cool
  9. Beat together the butter and icing sugar and add 2 tbsp of the cooled melted chocolate
  10. Take half of that mixture for the filling then add the remaining melted chocolate to the other half and combine for the topping; leave to cool
  11. Unfurl the sponge and spread with 2tbsp of warmed St Dalfour spread, then the filling
  12. Re-roll tightly, then cover with the remaining melted fruit spread
  13. Pipe over the rest of the chocolate buttercream topping
  14. Dust with icing sugar and decorate with berries and holly