• Prep Time 1 hour
  • Baking Time 15 minutes
  • Makes 1 yule log
  • Freezing Not Recommended

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Ingredients

  • 4 eggs, separated
  • ¼ cup water
  • ¾ cup granulated sugar
  • 1 tsp vanilla
  • ¾ cup Robin Hood® Cake and Pastry Flour
  • ¼ cup cocoa
  • ¾ tsp baking powder
  • ¼ tsp salt
  • Filling:
  • 1 ½ cups whipping cream
  • ¼ cup icing sugar
  • Chocolate Icing
  • ½ cup butter, softened
  • 2 oz unsweetened chocolate, melted and cooled
  • 4 cups icing sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract

Serving Size: 1 yule log

Directions

Serving Size: 1 yule log

  • Preheat oven to 375ºF (190ºC). Grease a 15” x 10” (40cm x 25cm) jellyroll pan. Line with parchment paper and grease the paper.
  • Beat egg yolks, water, sugar and vanilla on medium speed until light, about 5 minutes. Beat in remaining dry ingredients.
  • Whip egg whites in a clean separate bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly over prepared pan.
  • Bake in preheated oven 13-15 minutes. Immediately dust cake with cocoa or icing. Invert cake onto clean tea towel, remove parchment paper. Starting from the longer side, roll up cake in tea towel. Cool on rack.
  • Meanwhile, whip cream with icing sugar until soft peaks form.
  • For icing, cream butter and cooled, melted chocolate. Add 2 cups (500 mL) of icing sugar and beat until well combined. Add milk and vanilla. Beat in remaining icing sugar gradually. Blend well.
  • Unroll cooled cake and spread with whipped cream. Roll up cake tightly from the long end. This will ensure a perfect spiral when sliced.
  • Ice with chocolate icing and decorate as desired. Refrigerate covered until serving. Cake can be made and assembled up to 2 days ahead.

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