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Baileys Yule Log (With The Lightest Sponge)
Say hello to this light, fluffy and incredibly tasty Baileys yule log! Here’s how I make it…
I don’t think there’s anything better than tucking into this yule log on Christmas day. The sponge is incredibly light and fluffy, and of course, I’ve packed this dessert with lots of Baileys!
I made a chocolate genoise sponge for the base, resulting in an airy and light texture. It’s a big contrast to the texture of my fudgy brownie yule log, which is equally as moreish.
Not only is the sponge incredibly delicious, but I’ve added a light, creamy whipped double cream filling flavoured with Baileys. And to finish it all off, I coat the log in a Baileys milk chocolate ganache.
Recipe Ingredients
Below are the ingredients I used to make this dish:
- Chocolate Genoise Sponge: The sponge is made from a mixture of eggs, caster sugar, cocoa powder and vanilla extract. There’s no flour in this recipe which makes it gluten-free.
- Cream Filling: I whisked together double cream, icing sugar and Baileys.
- Ganache Topping: To make the topping, I mixed double cream and baileys into melted milk chocolate. You can use dark chocolate or white chocolate instead.
How To Make A Baileys Yule Log
Here’s a summary of how I make this yule log. You can get the full recipe instructions on the recipe card below:
I start by making the sponge by whisking egg whites with caster sugar in one bowl then the egg yolks with the remaining caster sugar in another bowl. Once the egg yolks and caster sugar are combined, I add cocoa powder and vanilla extract then whisk again.
Next, I fold the whisked egg whites into the whisked egg yolks mixture, pour the sponge batter onto a lined baking tray then bake it in the oven for 20 minutes.
Once the sponge has baked, I leave it to cool down for a few minutes before rolling the sponge and leaving it to cool down completely.
In this time, I like to whisk the filling ingredients together and in a separate bowl I melt milk chocolate before mixing in double cream and Baileys.
I unroll the sponge, spread the filling on top then roll it back up. Last but not least, I add a layer of the milk chocolate ganache before decorating and sprinkling icing sugar.
My Top Tips
I learnt at a roulade masterclass I attended to roll the sponge whilst it’s cooling down. This is because it helps with muscle memory when re-rolling with the filling inside, preventing the sponge from breaking and tearing apart.
As this is a Baileys yule log, I definitely added it in! I recommend you start with half the number of Baileys in the filling and ganache then add more to your taste.
Use eggs left at room temperature as this will help trap the air better during the whisking process and create a light sponge.
Also, tightly roll the sponge to create more spirals.
How To Store
Store in the fridge because the filling has double cream in it. You can cut the roulade into slices or keep it as a log.
More Christmas Dessert Recipes
- Baileys Cheesecake
- Gingerbread Pancakes
- Puff Pastry Gingerbread Men
- Terry’s Chocolate Orange Cheesecake
Also, if you have any baileys leftover, make this Baileys Hot Chocolate, it’s absolutely delish!
