Mary Berry Yule Log Recipe

This light, airy Mary Berry Yule Log is made with a flourless-style sponge, fresh whipped cream, and a rich chocolate ganache, ready in just under two hours. The hero moment comes when you drag a fork through the setting ganache to create a realistic, rustic tree bark texture that looks professionally done. I’ve made this for years, and it’s the only chocolate log recipe that stays moist without being heavy.

The Secret To Getting It Right

The biggest fear with any Swiss roll or Yule log is the dreaded crack. I used to think the sponge needed to be completely cold before rolling, but that was my mistake. The real secret I learned from Mary Berry’s method is to roll the sponge while it is still warm and flexible. This trains the cake to hold the spiral shape before it sets, preventing it from snapping when you fill it later.

Another lesson I learned the hard way is about the ganache consistency. If you pour it over the log while it’s too warm, it runs straight off onto the plate. You must let the ganache cool until it reaches a spreadable, almost peanut-butter-like texture. This allows you to create those deep, defined bark lines that stay put rather than melting back into a smooth puddle.

Mary Berry Yule Log Ingredients

For the Chocolate Sponge:

• 4 large eggs
• 100g caster sugar
• 65g self-raising flour
• 40g cocoa powder

For the Filling:

• 300ml double cream (whipped)

For the Ganache Topping:

• 300ml double cream
• 300g dark chocolate (35-40% cocoa solids), broken into pieces
• Icing sugar, for dusting

How To Make Mary Berry Yule Log

1. Prep the tin: Preheat your oven to 200°C (180°C fan/Gas 6). Lightly grease a 33x23cm (13x9in) Swiss roll tin and line it with baking parchment, pushing the paper neatly into the corners.
2. Whisk the eggs: In a large bowl, whisk the eggs and sugar together using an electric hand whisk for about 4-5 minutes. The mixture should be pale, light, and frothy, leaving a trail when you lift the beaters.
3. Fold the dry ingredients: Sift the flour and cocoa powder into the egg mixture. Using a large metal spoon, carefully cut and fold the powders in. Do this gently to keep the air bubbles, stopping as soon as no white streaks remain.
4. Bake the sponge: Pour the mixture into the lined tin and gently ease it into the corners. Bake for 8–10 minutes until well-risen and springy to the touch. It should be shrinking slightly from the sides.
5. Roll while warm: Place a piece of baking parchment larger than the tin on the work surface and dust it generously with icing sugar. Invert the hot sponge onto the paper and peel off the lining paper. Score a line 2cm from one short edge (don’t cut through). Tightly roll the sponge up from that edge, with the paper inside. Leave to cool completely.
6. Make the ganache: Heat the 300ml cream in a pan until hot but not boiling (you should be able to dip your finger in). Remove from heat, add the chocolate, and stir until melted and smooth. Let it cool until it thickens to a pipeable consistency.
7. Assemble the log: Unroll the cooled sponge carefully. Spread the whipped double cream evenly over the inside. Re-roll the sponge tightly (without the paper this time). Cut a diagonal slice from one end and attach it to the side with a little ganache to make a branch.
8. Decorate: Spread the thickened ganache over the entire log and branch. Use a fork to drag lines along the length to resemble tree bark. Dust with icing sugar before serving.

Recipe Tips

• Don’t overbake: The sponge only needs about 8-10 minutes. If you bake it longer, it dries out and becomes brittle, guaranteeing cracks when you try to roll it.
• The rolling paper: When you roll the hot sponge, make sure the new sheet of parchment is inside the spiral. This prevents the cake from sticking to itself as it cools.
• Ganache patience: If your ganache is too runny, put it in the fridge for 10-minute bursts, stirring in between. It needs to be thick enough to hold the fork marks.
• Sifting is key: Cocoa powder is notorious for lumps. Always sift it with the flour to ensure you don’t bite into a bitter pocket of dry powder.

What To Serve With Mary Berry Yule Log

This dessert is very rich, so it pairs perfectly with fresh berries like raspberries or redcurrants to cut through the chocolate intensity. A dollop of extra pouring cream or a scoop of vanilla ice cream also works well if you want to be indulgent.

How To Store

Because of the fresh cream filling, this Yule log must be stored in the fridge. It will keep well for up to 3 days. If you want to get ahead, you can bake and roll the sponge the day before, keeping it rolled in the paper at room temperature until you are ready to fill and decorate.

FAQs

Can I freeze this Yule log?

It is best to freeze the sponge before filling. Roll it in the paper, let it cool, then wrap tightly in cling film and freeze for up to a month. Defrost fully before unrolling and filling.

Why did my sponge crack when unrolling?

This usually happens if the sponge was overbaked or if it was allowed to cool before being rolled the first time. The initial warm roll sets the memory of the shape.

Can I use milk chocolate for the ganache?

You can, but the ratio of cream may need adjusting as milk chocolate is softer. I recommend sticking to dark chocolate (around 35-40%) for the best setting consistency and to balance the sweet sponge.

Nutrition Facts

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 90mg
• Total Carbohydrate: 38g
• Protein: 6g

Nutrition

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 90mg
• Total Carbohydrate: 38g
• Protein: 6g

Try More Recipes:

• Mary Berry Sunshine Cake Recipe
• Mary Berry Coconut Cake Recipe
• Mary Berry Traybake Cakes