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Baileys Yule Log

Irresistible Baileys Yule Log to Sweeten Your Holidays

Enjoy a delicious Baileys Yule Log that combines rich chocolate and velvety cream for the perfect holiday dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge
  • 5 Large Eggs Choose room temperature eggs for rich texture and aeration.
  • 100 g Caster Sugar Adds sweetness and lightness to your sponge.
  • 1 Teaspoon Vanilla Extract Adds warmth to the flavor.
  • 60 g Plain Flour The key structure ingredient.
  • 40 g Cocoa Powder For that rich chocolate flavor.
For the Whipped Cream Filling
  • 300 ml Double (Heavy) Cream Can switch to non-dairy cream for a vegan version.
  • 0.5 Tablespoon Icing Sugar Adjust sweetness to your liking.
  • 2-3 Tablespoons Baileys Irish Cream Omit for kids.
For the Ganache
  • 400 ml Double (Heavy) Cream Forms a smooth, glossy finish.
  • 300 g Dark Chocolate Opt for high-quality chocolate.
  • 100 g Milk Chocolate Balances the bitterness of dark chocolate.
For Decoration
  • 1 Tablespoon Icing Sugar Dust over the finished Yule Log for a festive touch.

Equipment

  • mixing bowl
  • electric mixer
  • Sieve
  • spatula
  • swiss roll tin
  • Medium saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (160°C for fan ovens) or 350°F. Grease and line a 23x33cm (9x13 inch) swiss roll tin with parchment paper.
  2. In a large mixing bowl, whisk together 5 large room-temperature eggs and 100g caster sugar using an electric mixer on high speed for about 5 minutes. Add 1 teaspoon of vanilla extract, gently folding just until combined.
  3. Sift together 60g plain flour and 40g cocoa powder into the egg mixture. Carefully fold the dry ingredients in with a spatula.
  4. Pour the batter into the prepared tin and bake in the preheated oven for 12-15 minutes, or until springy and golden.
  5. Once baked, remove from the oven and invert the sponge onto a clean sheet of baking paper. Roll it tightly and let it cool completely.
  6. For the ganache, heat 400ml double cream in a medium saucepan until simmering, then pour it over 300g chopped dark chocolate and stir until smooth.
  7. Whip 300ml double cream with 1/2 tablespoon of icing sugar until soft peaks form, then fold in 2-3 tablespoons of Baileys Irish Cream.
  8. Unroll the cooled sponge and spread the whipped cream filling evenly. Roll it back up tightly without the baking paper.
  9. Spread the cooled ganache over the entire log and use a spatula to create bark-like textures.
  10. Dust with 1 tablespoon of icing sugar for a snowy effect and add any desired decorations.

Notes

Use room temperature eggs for better aeration and a fluffier sponge. Sifting flour and cocoa prevents lumps.