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Christmas log

(348 ratings)
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  • Serves: 6-8

  • Prep time:

  • Cooking time:

    (may need 5 mins extra)
  • Costs: Mid-price

  • Skill level: Bit of effort

  • Child friendly
  • Editor's pick
  • Make in advance

A Christmas chocolate log will make Christmas lunch extra-special - it's filled and carefully rolled with fresh cream and dusted in icing sugar for a really festive treat. The chocolate log mixture itself contains no flour or butter so it's really light and the simple cream filling is delicious. Watch our video to see how simple it is to roll a roulade - it's easy when you know how, but seeing how it's done and what to expert will help give you confidence when it comes to rolling it at home. It looks so pretty when it's sliced up that no one will even realise how easy it is to make. With a prep time of only 20 minutes, it couldn't be easier to put together and then you have to just leave it to chill in the fridge until it's time to dish it up and serve to guests!

Our Christmas log isn't suitable for home freezing unless you just make the cake part first.

Ingredients

For the log:

  • 6 large eggs, separated
  • 150g caster sugar
  • 60g cocoa powder
  • icing sugar, for dusting

For the filling:

  • 300ml whipping cream
  • few drops of vanilla extract

You will need:

  • 20cm x 30cm Swiss-roll tin, lined with baking parchment

Method

  1. To make the log, whisk the egg yolks with the caster sugar until the mixture is very light and frothy, and leaves a trail when the whisk is lifted out of it. Fold in the cocoa powder.
  2. Whisk the egg whites until they are stiff, then fold them into the chocolate mixture.
  3. Pour the mixture into the lined Swiss roll tin and spread evenly out to the edges, taking care not to knock out too much of the air.
  4. Bake the cake in the centre of a preheated oven at 180C, gas 4 for 20-25 mins, or until the cake springs back when lightly touched in the centre.
  5. Remove the cake from the oven and turn it out on to a sheet of baking parchment, dusted with icing sugar. Leave the lining paper on the cake, and cover the whole thing with a clean, damp tea towel. Leave the cake to cool completely.
  6. To make the filling, whisk the cream with the vanilla extract until it's thickened enough to be rolled in the sponge.
  7. Remove the lining paper from the cake and trim the edges. Spread the filling over the cake and then roll it up with the help of the baking parchment. Dust the top of the cake with icing sugar and cocoa, then transfer it to a serving plate.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(348 ratings)

Your comments

Catherine

Why is it a chocolate filling and not just a double cream filling??

beris m.

i made this cake and my sister just rang me for the recipe. it turned out beautifully. very light and fluffy. i put half whipped cream and half mascapone and sprinkled fresh rasberries over it before i rolled it up. perfect. will definately make it again

Jess Stress Willis

i have made in it once following this recipe and let me tell you know i will not be using it again, nothing come out right, it was a waste of time and it takes alot longer than 20-25 mins for the middle to spring bake it took mine 30mins. from Jessica, aged 15

GTK Food editor

Hi everyone, We always love to hear how you've found our recipes so thanks for your comments. Traditionally, a chocolate log doesn't need any flour or butter. While it is possible to freeze the cakey part of the log, we recommend you make and eat it on the same day. It will be OK for a couple of days afterwards, but as with most things, it's tastiest on the day you make it. Hope that helps. Happy Christmas! Charlotte - Food Editor

chris pegg

this came out badly as the cake is not rollable and the filling gone runny!!

Denis

this recipe really doesn't need any flour or fat! plus, it's ok to freeze if you don't put the whipped cream filling in - you could freeze it still wrapped in the greaseproof paper then fill it when it's thawed... or use a freezer friendly filling like chocolate ganache instead! also it doesn't keep for long - eat it within two or three days of making it... actually in my experience that's plenty of time :-)

sedonia dragotta

Hi i just looked at your recipe and was wondering if you need 2 had any flower or is it just the eggs and coco powder and sugar?? no butter? no oil?? and no flower?? is this write?? pls could you let me no. thank you :) Okay ive been told 2 leave a tip, my tip is i find when i bake that i greease my tins and also place greace proof paper n grease that 2 wen the cake is ready it will cum out realy easy, no fuss. fanks pls get bk 2 me on my Q's. :)

emma

i found it useful but how long does it take to make?

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