Delia Smith Yule Log Recipe

This classic Yule Log is a beautifully light chocolate sponge rolled with a rich, creamy filling and finished with a smooth chocolate coating. It has a soft, airy texture with a deep cocoa flavour that feels indulgent without being overly heavy. While it looks impressive, it is surprisingly manageable with a little care. Allow around 1 hour 30 minutes from start to finish, including cooling and decorating.

Ingredients

For the sponge

• 4 large eggs
• 100g caster sugar
• 75g plain flour
• 25g cocoa powder
• 1 tsp baking powder
• Butter, for greasing
• Baking parchment

For the filling

• 200ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract

For the chocolate coating

• 150g dark chocolate
• 150ml double cream
• Icing sugar, for dusting

How to Make Delia Smith Yule Log Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 23 x 30cm Swiss roll tin with baking parchment, ensuring the paper comes slightly above the edges.
• Whisk the eggs and sugar: In a large bowl, whisk the eggs and caster sugar using an electric mixer until pale, thick, and doubled in volume.
• Fold in dry ingredients: Sift together the flour, cocoa powder, and baking powder. Gently fold into the egg mixture, keeping as much air as possible.
• Bake the sponge: Pour the mixture into the prepared tin and spread evenly. Bake for 8 to 10 minutes until springy to the touch.
• Roll while warm: Turn the sponge onto a sheet of parchment dusted with icing sugar. Carefully peel off the lining paper and roll the sponge up from the short end while still warm. Leave to cool completely.
• Prepare the filling: Whip the double cream with icing sugar and vanilla extract until soft peaks form.
• Assemble the log: Gently unroll the cooled sponge, spread the cream evenly, then roll it back up carefully.
• Make the coating: Heat the cream until just simmering, then pour over chopped chocolate. Stir until smooth and glossy.
• Finish and decorate: Spread the chocolate coating over the log and use a fork to create a bark-like texture. Dust lightly with icing sugar before serving.

Tips

Why did my sponge crack?

Rolling the sponge while it is still warm helps prevent cracks. If it cools completely before rolling, it becomes less flexible.

How do I get a light sponge?

Whisk the eggs and sugar thoroughly until thick and airy, and fold in the dry ingredients gently without knocking out the air.

Can I make it more chocolatey?

Add a little extra cocoa powder to the sponge or use a darker chocolate for the coating to intensify the flavour.

How do I get a neat roll?

Do not overfill with cream and roll slowly using the parchment to guide you for an even shape.

Serving Suggestions

• Serve with a dusting of icing sugar for a festive look
• Add fresh berries on the side for contrast
• Pair with a dollop of whipped cream
• Enjoy with a hot cup of coffee or tea

Storage

Room Temperature

Keep in a cool place for up to 1 day, covered to prevent drying out.

Refrigerator

Store in an airtight container for up to 3 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze without the coating for up to 2 months. Wrap tightly in cling film and thaw overnight before decorating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 120mg

These values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Yule Log Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light chocolate sponge rolled with whipped cream and coated in rich chocolate ganache. A classic festive Yule log that looks impressive yet is simple to make.

Ingredients

• 4 large eggs

• 100g caster sugar

• 75g plain flour

• 25g cocoa powder

• 1 tsp baking powder

• 200ml double cream

• 2 tbsp icing sugar

• 1 tsp vanilla extract

• 150g dark chocolate

• 150ml double cream

• Butter for greasing

• Baking parchment

Directions

• Preheat oven to 200°C (180°C fan) and line a Swiss roll tin.
• Whisk eggs and sugar until pale and thick.
• Fold in flour, cocoa powder, and baking powder gently.
• Spread into tin and bake for 8–10 minutes.
• Turn onto parchment, roll while warm, and cool.
• Whip cream with icing sugar and vanilla.
• Unroll sponge, spread filling, and roll again.
• Make ganache and spread over the log.
• Decorate with fork marks and dust with icing sugar.

Notes

• Roll sponge while warm to prevent cracking.
• Use good quality chocolate for best flavour.
• Chill slightly before slicing for neat portions.