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4 large large Eggs Egg
100 g g Caster Sugar Caster Sugar
70 g g Self-Raising Flour Self-Raising Flour
40 g g Cocoa Powder Cocoa Powder
600 ml ml Double Cream Double Cream
300 g g Dark Chocolates Dark Chocolate
1 tsp tsp Icing Sugar Icing Sugar

Homemade Yule Log

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1:40 hrs


Cake Preparation:

  • Preheat your oven to 200˚C.
  • Lightly grease a Swiss roll tin (33x23cm) and line with baking paper.
  • Whisk the eggs and sugar in a mixing bowl for a few minutes until pale & fluffy.
  • Stir in the flour and cocoa powder lightly until just combined.
  • Transfer to the tin, smoothing with a spatula.
  • Bake for 8-10 minutes or until the edges shrink away from the sides of the tin.
  • Place a large piece of parchment paper on your work surface and dust with icing sugar.
  • Carefully invert the sponge onto it while still warm & remove the bottom parchment lining from the cake.
  • Use a knife to score a border about 3cm in from one of the longer ends of the sponge.
  • Start rolling this side up tightly using the parchment paper and place the cake, seam-side down, on a wire rack to cool.

Cake Decoration:

  • Heat half of the cream in a saucepan over a medium-low heat.
  • When bubbles begin to form at the sides of the pan, remove from the heat & add the chocolate.
  • Stir gently until smooth, then refrigerate until needed.
  • Whip the remaining cream until thickened.
  • When the sponge has cooled completely, unwrap the paper & spread the cream over the top.
  • Wrap the cake up gently again and trim off one quarter of the cake from the end at a diagonal.
  • Transfer the large piece of cake to a serving plate and angle the cut piece off from the side to make a branch.
  • Spread the icing over the top of the cakes, then run a fork down the length of the cake to make a rough bark texture.
  • Dust with icing sugar and add holly sprigs to serve.


  • This would be a fun baking project for working on with older children. The cream can be flavoured with orange zest or coco