Women's Weekly's Christmas Yule log cake

Women's Weekly's Yule log cake recipe is perfect for celebrating the Christmas season - delicious vanilla cake filled with hazelnut cream and decorated with chocolate ganache.

  • 1 hr 15 mins cooking
  • Serves 8
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  • 150 gram (4½ ounces) dark (semi-sweet) eating chocolate, melted
  • 1/2 cup (75g) plain (all-purpose) flour
  • 3 teaspoon ground ginger
  • 3 teaspoon mixed spice
  • 1/4 teaspoon ground cloves
  • 3 eggs
  • 2/3 cup (150g) caster (superfine) sugar
  • 1/4 cup (60ml) hazelnut-flavoured liqueur
  • 1 tablespoon icing (confectioners') sugar
Hazelnut filling
  • 250 gram (8 ounces) mascarpone cheese
  • 250 gram (8 ounces) cream cheese, softened
  • 1/4 cup (25g) cocoa powder
  • 1/2 cup (165g) chocolate hazelnut spread
  • 1/4 cup (60ml) hazelnut-flavoured liqueur
Tuile leaves
  • 30 gram (1 ounce) butter, softened
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 egg white, beaten lightly
  • 1/3 cup (50g) plain (all-purpose) flour


  • 1
    Preheat oven to 220°C (200°C fan-forced). Grease two 25cm x 30cm (10-inch x 12-inch) swiss roll pans; line bases with baking paper, extending paper 5cm over long sides.
  • 2
    Spread chocolate in a thin layer in one of the pans. Refrigerate about 7 minutes or until chocolate is firm but slightly pliable. Tear chocolate into small pieces; refrigerate until required.
  • 3
    Meanwhile, sift flour and spices into small bowl. Beat eggs and ½ cup of the sugar in another small bowl with electric mixer about 5 minutes or until thick and creamy. Transfer to large bowl; sift flour mixture over egg mixture, then fold into the egg mixture. Pour into pan; bake about 15 minutes. Reduce oven temperature to 180°C (160°C fan-forced).
  • 4
    Place large sheet of baking paper on wire rack; sprinkle paper with remaining sugar. Turn cake onto baking paper, remove lining paper, immediately roll up cake from short side; cool.
  • 5
    To make hazelnut filling; beat mascarpone, cream cheese, sifted cocoa, spread and liqueur in small bowl with electric mixer until thick and creamy. Reserve 1½ cups.
  • 6
    To make tuile leaves; using a leaf-shaped cutter as a template, trace around cutter on thick cardboard. Cut out the centre of the shape, leaving a stencil. Line oven tray with baking paper. Stir butter and sugar in medium bowl; stir in egg white. Stir in sifted flour until smooth. Drop 1 teaspoon of mixture into leaf cut-out on tray. Spread mixture thinly to make leaf. Carefully lift template from leaf, position on tray about 3cm (1¼ inches) away from the first leaf; make two more leaves. (Make and bake three leaves at a time.) Bake in 180°C (160°C fan-forced) oven about 8 minutes or until browned lightly. Working quickly, slide a spatula under tuile to loosen, then place over a rolling pin to form curved shapes. Cool on rolling pin 5 minutes before transferring to a wire rack to cool. Repeat with remaining mixture.
  • 7
    Unroll cake, brush with liqueur; spread with remaining filling, leaving a 3cm (1¼-inch) border on one short side. Roll up from opposite short side, using paper as a guide. Transfer to serving platter. Spread reserved filling over cake. Decorate with chocolate pieces. Using a skewer make spiral patterns on each end of log. Refrigerate 1 hour. Dust log with sifted icing sugar just before serving. Decorate log with tuile leaves.

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