Decadent Baileys Yule Log: A Festive Delight for All Holidays

Indulge in the rich flavors of Baileys Yule Log, a festive delight perfect for holiday gatherings.

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Prep Time 30

Cook Time 15

Chilling Time 20

Total Time 1 5

Servings: 10 slices

Course: Dessert

Cuisine: Festive

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sponge

5 Large Eggs Ensure they are at room temperature for best volume.
100 g Caster Sugar Adds sweetness and contributes to light texture.
1 Teaspoon Vanilla Extract Opt for pure vanilla if possible.
60 g Plain Flour Substitute with gluten-free flour if needed.
40 g Cocoa Powder Dutch-processed gives a deeper flavor.

For the Filling

300 ml Double (Heavy) Cream Vital for a rich filling.
½ Tablespoon Icing Sugar Adjust according to your taste.
2-3 Tablespoons Baileys Irish Cream Add for luxurious essence; omit for non-alcoholic.

For the Ganache

400 ml Double (Heavy) Cream Ensures a smooth texture.
300 g Dark Chocolate Chopped finely, choose semi-sweet for balance.
100 g Milk Chocolate Chopped finely, blends well with dark.

For Decoration

1 Tablespoon Icing Sugar Dusting adds a beautiful snowy effect.

Equipment

Electric mixer
23x33cm (9x13) swiss roll tin
piping bag
small saucepan
Mixing bowls

Method

Preparation Steps

Preheat your oven to 180°C (160°C fan) or 350°F (Gas Mark 4). Grease and line a 23x33cm (9x13) swiss roll tin.
Beat together eggs and caster sugar in a mixing bowl for about 5 minutes until thick and pale. Stir in the vanilla extract.
Sift together the plain flour and cocoa powder, then fold carefully into the egg mixture.
Pour the mixture into the prepared tin and bake for 12-15 minutes. The sponge should spring back when pressed.
Turn the sponge onto parchment paper and roll tightly while warm. Allow it to cool in this shape.
Heat the cream until almost boiling, pour over chopped dark and milk chocolate and stir until smooth. Chill to thicken.
Whisk double cream with icing sugar until soft peaks form, then gently fold in Baileys Irish Cream.
Unroll the cooled sponge, spread the whipped cream evenly, and roll back into log shape.
Trim one end of the log at an angle and pipe ganache for a bark effect.
Dust the top with icing sugar before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 60mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature for best volume; always sift dry ingredients to keep sponge light.

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