Christmas salted caramel yule log

Treat your party guests to a salted caramel yule log, or bûche de Noël, decorated with redcurrants. A great centerpiece dessert to impress your guests.

• Prep: 35 mins
• Cook: 15 mins
• More effort
• Serves: 10

Ingredients

For the caramel icing

Christmas salted caramel yule log method

Step: 1 Turn oven to 200C/180C fan/gas 6. Rule a 24 x 32cm Swiss roll tin with baking parchment so it hangs over the sides, and butter well. Beat the eggs and sugar together with an electric beater for about 3-4 minutes or until low-key and thick.

Step: 2 Overlap the flour, baking powder, and vanilla seeds into the egg mixture with a big metal spoon till there are no pockets of flour left. Carefully spread it into your tin and bake in the oven for about 12-15 minutes or until becomes lightly golden and flexible to the touch.

Step: 3 Take it out from the oven, let it cool for 1-2 mins or cool enough to handle, then gently roll up the sponge longways while it’s still warm (letting the baking parchment attached). Let it cool fully in its rolled-up shape.

Step: 4 For the icing, whip the butter and icing sugar until smooth, and mix in the caramel lay out. Set aside. Beat the cream to soft peaks.

Step: 5 Be careful to unroll the sponge, and turn it so the one long edge is towards you. Dot chunks of the caramel spread and caramel icing over the sponge (use wisely not too much – you need remaining to ice the cake), Keep the last centimeter at the end farthest from you clean, as the filling will spread as it rolls. Now spread the cream over the top with a palette knife. Use the parchment to roll up the sponge.

Step: 6 Carefully cut one end off, a few centimeters in at an angle to make a branch. Place the roll on a board or plate and add the branch so it fits on easily. Use the leftover icing to ice the cake, and use a fork to make bark lines in the icing. Sprinkle icing sugar garnish with the redcurrants, and mint, and serve.