Baileys Yule Log
Here's how to make this light and airy Baileys yule log that's gluten-free! This recipe tastes amazing and is great for Christmas.
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
Calories: 446kcalCarbohydrates: 48gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 164mgSodium: 52mgPotassium: 247mgFiber: 4gSugar: 41gVitamin A: 716IUVitamin C: 0.2mgCalcium: 55mgIron: 2mg
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