Blogmas Day 4 - Christmas Salted Caramel Yule Log

by - December 04, 2017

Welcome to Baking Week! This is probably my favourite week of blogmas as it's the week when I share with you my top 7 festive recipes! Today I'm sharing with you the BBC GoodFood recipe for a salted caramel yule log!

Ingredients (serves 10) :

3 large eggs
100g golden caster sugar
100g plain flour
1/2 teaspoon baking powder
1 vanilla pod, seeds only
150ml whipping cream
100g slated caramel spread
red currants and mint leaves, to decorate

200g unsalted butter, softened
400g icing sugar, sieved, plus extra for dusting
200g slated caramel spread

Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with baking parchment so it hangs over the edges, then butter well. Whisk the eggs and sugar together with an electric whisk for 3-4 mins or until pale and thick.

Fold the flour, baking powder and vanilla seeds into the egg mixture with a large metal spoon until there are no pockets of flour visible. Gently spread into your tin and bake in the oven for 12-15 mins or until lightly golden and springy to the touch.

Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle, then carefully roll up the sponge lengthways while it’s still warm (keeping the baking parchment attached). Leave to cool completely in its rolled-up shape.

To make the icing, beat the butter and icing sugar until smooth, then mix in the caramel spread. Set aside. Whip the cream to soft peaks.

Carefully unroll the sponge, then turn it so one long edge is towards you. Dot lumps of the caramel spread and caramel icing over the sponge (don’t use too much – you need the rest to ice the cake), keeping the last centimeter at the end furthest from you clean, as the filling will spread as it rolls. Spread the cream over the top using a palette knife. Using the parchment, roll up the sponge.

Cut one end off a few centimeters in at an angle to make a branch. Put the roll on a plate or board and add the branch so it fits on snugly. Use the remaining icing to ice the cake, making bark lines in the icing using a fork. Dust with icing sugar and decorate with the redcurrants and mint to serve.

Thank you so much for reading, I hope you all enjoyed this post and I will see you all again tomorrow,

Love Lou

*Disclaimer - This recipe is not my own and was found on*
*Disclaimer - The image included is not my own and was found on*

You May Also Like