Christmas Salted Caramel Yule Log Recipe
Introduction
This Christmas salted caramel yule log is a festive dessert combining a light sponge with rich salted caramel and creamy filling. Beautifully decorated, it’s perfect for impressing guests and bringing a touch of holiday magic to your table.
Ingredients
- Butter, for the tin
- 3 large eggs
- 100g golden caster sugar
- 100g plain flour
- ½ tsp baking powder
- 1 vanilla pod, seeds only
- 150ml whipping cream
- 100g salted caramel spread
- Redcurrants and mint leaves, to decorate
- 200g unsalted butter, softened
- 400g icing sugar, sieved, plus extra for dusting
- 200g salted caramel spread
Instructions
- Step 1: Heat the oven to 200°C (180°C fan or gas mark 6). Line a 24 x 32cm Swiss roll tin with baking parchment, allowing it to hang over the edges, then butter it well.
- Step 2: Using an electric whisk, whisk the eggs and golden caster sugar together for 3-4 minutes until the mixture is pale and thick.
- Step 3: Gently fold the plain flour, baking powder, and vanilla seeds into the egg mixture with a large metal spoon. Make sure there are no pockets of flour.
- Step 4: Spread the batter evenly into the prepared tin and bake for 12-15 minutes, or until lightly golden and springy to the touch.
- Step 5: Remove the sponge from the oven and let it cool for 1-2 minutes until it’s cool enough to handle. Carefully roll it up lengthways while still warm, keeping the parchment attached, and leave to cool completely in its rolled-up shape.
- Step 6: To make the icing, beat the softened unsalted butter and sieved icing sugar together until smooth. Mix in 200g salted caramel spread and set aside.
- Step 7: Whip the cream to soft peaks.
- Step 8: Carefully unroll the cooled sponge and turn it so one long edge faces you. Dot lumps of 100g salted caramel spread and some of the caramel icing over the sponge, leaving the last centimeter at the far end clean.
- Step 9: Spread the whipped cream evenly over the top using a palette knife, then re-roll the sponge carefully with the parchment to help.
- Step 10: Cut off one end of the roll at a slight angle to create a branch. Place the roll on a plate or board and attach the branch piece snugly.
- Step 11: Use the remaining caramel icing to ice the outside of the roll, making bark lines with a fork for texture. Dust with extra icing sugar and decorate with redcurrants and mint leaves to finish.
Tips & Variations
- Make sure to let the sponge cool completely before unrolling to prevent cracking.
- Use a palette knife to spread the cream evenly without tearing the sponge.
- For an extra festive touch, add finely chopped nuts or chocolate shavings to the icing.
- Swap redcurrants for fresh cranberries or pomegranate seeds for a different look.
Storage
Store the yule log covered in the refrigerator for up to 3 days. Bring it to room temperature for about 20 minutes before serving to enhance the flavors and soften the cream. Avoid freezing as the texture of the cream may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the yule log in advance?
Yes, you can prepare and assemble the yule log up to a day ahead. Keep it covered in the fridge to maintain freshness.
What can I use if I don’t have a vanilla pod?
You can substitute 1 teaspoon of vanilla extract if you don’t have a vanilla pod. Add it when folding in the flour for even flavor distribution.
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Christmas Salted Caramel Yule Log Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
This festive Christmas Salted Caramel Yule Log features a light, fluffy sponge rolled with luscious salted caramel and whipped cream filling. Finished with a smooth salted caramel buttercream, delicate bark-like icing detailing, and garnished with fresh redcurrants and mint leaves, it’s a perfect show-stopping dessert for the holiday season.
Ingredients
Scale
Sponge Cake
- Butter, for the tin
- 3 large eggs
- 100g golden caster sugar
- 100g plain flour
- ½ tsp baking powder
- 1 vanilla pod, seeds only
Filling
- 150ml whipping cream
- 100g salted caramel spread
Buttercream Icing
- 200g unsalted butter, softened
- 400g icing sugar, sieved, plus extra for dusting
- 200g salted caramel spread
Decoration
- Redcurrants
- Mint leaves
Instructions
- Prepare the baking tin and preheat oven. Heat oven to 200°C (180°C fan)/gas 6. Line a 24 x 32cm Swiss roll tin with baking parchment, ensuring it hangs over the edges, and butter the tin thoroughly to prevent sticking.
- Make the sponge batter. Using an electric whisk, whisk the 3 eggs and 100g golden caster sugar together for 3-4 minutes until the mixture is pale, thick, and fluffy.
- Fold in dry ingredients. Sift together 100g plain flour and ½ tsp baking powder, then fold these gently into the egg mixture along with the scraped seeds from 1 vanilla pod, using a large metal spoon, until no lumps of flour remain.
- Bake the sponge. Spread the batter evenly into the prepared tin. Bake in the preheated oven for 12-15 minutes, or until the sponge is lightly golden and springs back when touched.
- Roll the sponge while warm. Remove the sponge from the oven and let it cool for 1-2 minutes until just warm enough to handle. Carefully roll it up lengthways inside the baking parchment to form the log shape and allow it to cool completely in this rolled form.
- Prepare the buttercream icing. Beat 200g softened unsalted butter and 400g sifted icing sugar together until smooth, then mix in 200g salted caramel spread until fully combined. Set aside.
- Whip the cream filling. Whip 150ml whipping cream to soft peaks using an electric whisk.
- Assemble the filling and roll the sponge. Carefully unroll the cooled sponge and position it with a long edge facing towards you. Dot small lumps of 100g salted caramel spread and some of the caramel icing over the sponge, leaving a 1cm clean edge on the far side. Spread the whipped cream evenly over the top. Using the parchment paper, carefully roll the sponge back up from the edge closest to you.
- Create the branch decoration. Cut off one end of the rolled sponge at an angle, a few centimeters in, to form a branch. Place the branch snugly against the log on a serving plate or board.
- Ice the cake and add finishing touches. Use the remaining salted caramel buttercream to cover the exterior of the roll and branch. Create bark texture by drawing lines in the icing with a fork. Dust the whole cake lightly with icing sugar and decorate with fresh redcurrants and mint leaves before serving.
Notes
- Rolling the sponge while still warm is essential to prevent cracking.
- Using parchment paper to roll and unroll the sponge helps keep it intact and makes spreading fillings easier.
- Allow the sponge to cool fully in its rolled shape before unrolling to prevent breakage.
- You can substitute salted caramel spread with homemade caramel or dulce de leche plus a pinch of sea salt if preferred.
- For an extra festive touch, consider adding edible gold dust or extra berries as decorations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Christmas dessert, Yule Log, salted caramel, festive cake, holiday baking, caramel buttercream, sponge cake, whipped cream filling
