Baileys yule log
- Preparation and cooking time
- Total time
- A little effort
- Serves 10
Skip to ingredients
- 50g plus extra for the tin cocoa powder
- 75g plus extra for dusting self-raising flour
- 1 tsp baking powder
- 5 large eggs
- 100g plus extra for dusting caster sugar
BAILEYS FILLING
- 284ml pot double cream
- 6 tbsp Baileys
TOPPING
- 300g butter
- 100g plus a little more for dusting icing sugar
- 400g dark chocolatemelted
Nutrition:
- kcal791
- fat57.8g
- saturates32.2g
- carbs62.1g
- fibre1.9g
- protein7.3g
- salt0.87g
Method
step 1
Heat the oven to 190c/fan 170c/gas 5. Line a 30×40cm swiss roll tin with baking parchment, butter and dust with cocoa.
step 2
Sift the flour, baking powder and cocoa into a bowl. Beat the eggs and caster sugar with an electric mixer until thick, pale and trebled in volume, about 8 minutes. Fold in the flour mix with a large metal spoon – the less air you squash the better, so do this carefully but quickly. Pour into the tin, tipping the tin as your pour so the batter is even. Bake for 10-15 minutes or until firm to the touch.
step 3
Cool the sponge for 2 minutes then turn it out onto a piece of baking parchment dusted with caster sugar. Peel off the lining paper and roll the sponge up using the paper underneath. It may crack a bit but don’t worry, you’re going to cover it with icing. Cool.
step 4
For the filling, whisk the double cream until it is stiff and stir in the Baileys.
step 5
For the topping, beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.
step 6
Gently unroll the sponge and dot blobs of chocolate over with a teaspoon, use just under half the mixture. Spread out gently. Spread over the baileys cream and reroll the roulade as tightly as you can, using the paper to help you, without squashing out the filling. Spread the topping over the roulade using a palette knife to give a rough surface and dust with cocoa or icing sugar.
