Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.
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
Also, if you have any baileys leftover, make this Baileys Hot Chocolate, it’s absolutely delish!
Baileys Yule Log
Ingredients
Chocolate Genoise Sponge
- 5 Egg Whites (Medium Eggs)
- 5 Egg Yolks (Medium Eggs)
- 150 g Caster Sugar
- 50 g Cocoa Powder
- 1 tsp Vanilla Extract
Baileys Filling
- 200 ml Double Cream
- 50 g Baileys (Or To Taste)
- 50 g Icing Sugar
Baileys Chocolate Ganache
- 200 g Milk Chocolate Or Milk / White Chocolate)
- 100 g Double Cream
- 30 ml Baileys (Or To Taste)
Instructions
Chocolate Genoise Sponge
- Preheat your oven to 190°C (170°C Fan, gas mark 5) and line a baking tray with parchment paper. I used a 35cm x 25cm baking tray (14" x 10").
- In a mixing bowl, whisk the egg whites until it forms soft peaks. Gradually add 50g of caster sugar little by little, whisking the mixture on the highest speed until the mixture has turned glossy and forms stiff peaks. Set aside for later use.5 Egg Whites, 150 g Caster Sugar
- In another mixing bowl, whisk the egg yolks with the remaining caster sugar (100g) until the mixture turns pale and has doubled in size.5 Egg Yolks, 150 g Caster Sugar
- Add vanilla extract and cocoa powder to the whisked egg yolks and sugar mixture and whisk until combined.1 tsp Vanilla Extract, 50 g Cocoa Powder
- Carefully fold the whisked egg white mixture into the whisked egg yolks mixture.
- Pour the mixture into your lined baking tray and bake in the oven for 20 minutes.
- Once baked, allow the sponge to cool down for 10 minutes in the tray before transferring. Then roll up the sponge and set it aside for later use.
Bailey Cream Filling & Chocolate Ganache
- Whilst the sponge is cooling down, add double cream, icing sugar and Baileys to a large mixing bowl and whisk together until combined and forms soft peaks.200 ml Double Cream, 50 g Baileys, 50 g Icing Sugar
- In a separate bowl, melt milk chocolate. Add double cream and Baileys to the mixing bowl and mix well until combined.200 g Milk Chocolate, 100 g Double Cream, 30 ml Baileys
Assembling The Yule Log
- Unroll the sponge and spread an even layer of the filling. Then use the parchment paper underneath the sponge to gently yet tightly roll it into a log.
- Coat in the ganache topping, add any edible Christmas decorations, then finish with a dusting of icing sugar.
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Leave a Reply