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Alaskan Yule Log Recipe

★★★★★

4.4 from 56 reviews
  • Author: Hailey
  • Total Time: 5 hours 10 minutes
  • Yield: 8-10 generous slices 1x

Description

This Alaskan Yule Log is a festive and impressive dessert featuring a rich cocoa sponge cake filled with creamy vanilla ice cream and topped with a glossy, toasted meringue. The combination of textures and flavors makes it a delightful holiday centerpiece that’s both indulgent and visually stunning.

Ingredients

Scale

Sponge Cake

  • 6 large eggs, separated
  • 140g golden caster sugar
  • 50g cocoa powder
  • softened butter, for greasing

Ice Cream Filling

  • 1 litre tub good-quality vanilla ice cream (not soft scoop)

Meringue Topping

  • 200g caster sugar
  • 4 large egg whites
  • 175ml water
  • ½ tsp vanilla extract

Instructions

  1. Prepare Oven and Tin: Heat your oven to 180C/160C fan/gas mark 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease lightly with softened butter, and set aside.
  2. Make the Sponge: In a large bowl, whisk the 6 egg yolks and 140g golden caster sugar with an electric whisk until thick and creamy. Sift 50g cocoa powder over the egg yolk mixture and whisk thoroughly to combine.
  3. Whisk Egg Whites: Clean your beaters and in a clean bowl, whisk the 6 egg whites until stiff but not dry. Gently fold a third of these egg whites into the cocoa mixture, then fold in the rest carefully to maintain the airiness.
  4. Bake the Sponge: Pour the mixture into the prepared tin and spread evenly with a spatula. Bake in the center of the oven for 25 minutes or until well risen and just starting to shrink from the edges. Remove and loosen edges with a round-bladed knife; leave to cool in the tin.
  5. Shape the Ice Cream Filling: While the cake cools, prepare your freezer’s coldest section. Place a large sheet of cling film on the work surface, scoop the vanilla ice cream onto it, cover with cling film, and shape into a 33cm long, 5cm wide sausage by pressing and rolling. Wrap again tightly with cling film and freeze for at least 1 hour to harden.
  6. Assemble the Log: Line a baking tray with baking parchment. Unwrap the hardened ice cream sausage and place it in the center of the cooled sponge in the tin. Use the parchment edges to bring up the sponge sides around the ice cream and gently lift the roll onto the tray, ensuring the seam is underneath. Trim the ends. Cover with cling film and freeze for at least 4 hours or up to 1 week.
  7. Prepare Meringue Syrup: About 20 minutes before serving, combine 200g caster sugar and 175ml water in a pan and bring to a rolling boil over high heat. Keep boiling until the syrup reaches 115C on a sugar thermometer.
  8. Make the Meringue: While syrup is boiling, whisk 4 egg whites to soft peaks in a large bowl or mixer. Slowly drizzle hot sugar syrup into egg whites while continuing to whisk at high speed. Whisk until the mixture is thick, glossy, and just warm (about 10 minutes). Mix in ½ teaspoon vanilla extract.
  9. Pipe and Torch Meringue: Fill a large piping bag fitted with a 1.5cm star nozzle with the meringue. Remove the log from the freezer and slide it onto a serving platter using spatulas. Pipe meringue lines along the log and around the ends. Use a cook’s blowtorch to evenly scorch the meringue for a toasted effect, or bake at 220C/200C fan/gas 7 for 8 minutes until lightly browned and set.
  10. Serve: Let the Yule Log sit at room temperature for 5–10 minutes before slicing and serving. Note this contains lightly cooked egg whites, so avoid serving to babies, toddlers, elderly, pregnant women, or vulnerable individuals.

Notes

  • Use high-quality vanilla ice cream that is firm, not soft scoop, for best shaping results.
  • Ensure your egg whites are whipped to stiff peaks but not dry before folding into the cocoa batter.
  • The meringue must be used immediately once made, preferably while still warm to pipe easily.
  • You can toast the meringue with a blowtorch or by briefly baking at high heat.
  • Recipe contains lightly cooked egg whites — avoid serving to those sensitive to raw eggs.
  • Freezing times are essential for proper shaping and assembly — don’t rush these steps.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Keywords: Alaskan Yule Log, Christmas dessert, ice cream cake, meringue topping, chocolate sponge, holiday dessert

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