I’m a baker – here’s how to make a foolproof six-ingredient Christmas Yule log

A Yule log is a traditional dessert that’s a light sponge cake rolled into a log shape and covered in ganache.

As a baker, I’ve tried many Yule log recipes, and some are definitely easier than others, but all are just as delicious.

After trying and practising various ones, I have found to be the easiest to whip up.

The notes said: “ shows you how to make a foolproof chocolate Yule log. It’s utterly delicious and a perfect alternative to Christmas pudding.”

It takes just 10 minutes to bake, an hour to cool and then around an hour to set, perfect for any last-minute plans.

Ingredients

For the chocolate sponge:

Four large free-range eggs

100g caster sugar

65g self-raising flour

40g cocoa powder

For the chocolate ganache topping:

300ml double cream

300g dark chocolate

For the cream filling:

300ml double cream, whipped

To decorate:

Icing sugar for dusting (optional)

A toy robin or sprig of holly (optional)

Method:

Preheat the oven to 200C and line a 13x9inch Swiss roll tin, lining with baking parchment.

For the sponge, whisk the eggs and sugar until pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and slowly fold together.

Pour the mixture into the tin and bake for eight to 10 minutes, until well risen and the sides are shrinking away from the edge.

Place a piece of baking parchment bigger than the Swiss roll tin on the work surface, dusting it with icing sugar. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.

Score a mark 2.5cm along one of the longer edges, and starting there, tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.

While the cake is cooling, make the ganache topping by heating the cream in a pan before removing it from the heat and stirring in all of the dark chocolate until melted.

Cool to room temperature and then place it in the fridge to firm up. Uncurl the Swiss roll and remove the paper before spreading the whipped cream on top and re-rolling.

Transfer the cake to a serving plate before putting the firmed-up chocolate icing into a piping bag fitted with a star nozzle.

Pipe long, thick lines along the cake, covering the cake completely until it looks like the bark of a tree.

Dust with icing sugar and garnish however you wish for a delicious Yule log cake. The cake is absolutely delicious and I have made this many times over the years, and there is never a slice left on the plate.