Rolled in Sweetness – Make This Traditional French Yule Log Cake for Christmas!

Servings: 8–10
Prep Time: 30 min
Cook Time: 12 min
Chill Time: 1 hour
Total Time: ~2 hours

📝 Ingredients:

For the Sponge Cake:

• 4 large eggs, room temp

• 2/3 cup (135g) granulated sugar

• 1 tsp vanilla extract

• 2/3 cup (85g) all-purpose flour

• 1/2 tsp baking powder

• Pinch of salt

For the Filling:

• 1 cup (240 ml) heavy whipping cream

• 2 tbsp powdered sugar

• 1/2 cup (120g) chocolate spread (Nutella or ganache)

For the Chocolate Ganache:

• 200g dark chocolate, chopped

• 200 ml heavy cream

For Decoration:

• Powdered sugar (for “snow”) ❄️

• Sugared cranberries and rosemary (optional)

• Chocolate shavings or sprigs of mint

👩‍🍳 Instructions:

1. Make the Sponge Cake:

1. Preheat oven to 180°C (350°F). Line a 10×15 inch jelly roll pan with parchment paper.

2. In a bowl, beat the eggs and sugar together until light and fluffy (about 5–6 mins).

3. Mix in vanilla.

4. Sift in flour, baking powder, and salt. Fold gently to combine.

5. Pour into the prepared pan, spreading evenly.

6. Bake for 10–12 minutes, or until the cake springs back when touched.

2. Roll the Cake:

Continued on the next page 👇