Print

Gingerbread Yule Log Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This Gingerbread Yule Log is a festive and indulgent dessert featuring a spiced gingerbread sponge rolled with a luscious spiced meringue buttercream. Accented by crunchy pecan praline and bits of tangy stem ginger, this show-stopping holiday classic combines warm winter spices with buttery sweetness in a beautifully decorated Swiss roll perfect for Christmas celebrations.

Ingredients

Scale

For the cake

  • 25g/1oz unsalted butter
  • 4 medium eggs
  • 50g/1¾oz light brown soft sugar
  • 75g/2¾oz caster sugar
  • 1 tbsp black treacle
  • 100g/3½oz plain flour
  • 25g/1oz ground almonds or ground hazelnuts
  • ½ tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • Pinch salt

For the pecan praline

  • 50g/1¾oz caster sugar
  • 50g/1¾oz lightly toasted pecans or hazelnuts

For the spiced meringue buttercream

  • 175g/6oz caster sugar
  • 3 egg whites
  • 250g/9oz unsalted butter, softened and diced
  • 3 pieces stem ginger in syrup, drained and finely chopped, plus 2 tbsp syrup

Instructions

  1. Preheat and prepare the tin: Preheat your oven to 180C/160C Fan/Gas 4. Grease and line a 23x33cm (9x13in) Swiss roll tin with baking paper to prevent sticking.
  2. Make the cake batter: Melt the butter and let it cool slightly. In a large mixing bowl or freestanding mixer, whisk together the eggs, light brown soft sugar, caster sugar, and black treacle on medium-high until the mixture triples in volume, becomes thick, pale, and leaves a ribbon trail when the whisk is lifted.
  3. Incorporate dry ingredients: Sift together the plain flour, ground almonds or hazelnuts, baking powder, ground ginger, mixed spice, ground cinnamon, and salt. Gently fold these dry ingredients into the egg mixture using a large metal spoon to keep the batter airy.
  4. Add melted butter: Pour the melted butter around the inside edge of the bowl and carefully fold it into the batter until just combined, maintaining the lightness of the mix.
  5. Bake the cake: Pour the batter evenly into the prepared Swiss roll tin and gently spread it flat with the back of a spoon. Bake on the middle shelf of the oven for about 12 minutes, or until the cake is well risen and springy to the touch.
  6. Cool and roll the cake: Let the cake rest in the tin for 2 minutes, then turn it out onto a clean sheet of baking paper. Peel off the lining paper from the tin. Starting from a longer side, roll the cake up with the baking paper inside and set aside to cool completely.
  7. Prepare the pecan praline: Line a tray with baking paper or a silicone mat. In a small saucepan, combine the caster sugar and 2 teaspoons water over low heat. Without stirring, let the sugar dissolve and cook until it forms an amber caramel. Swirl the pan to cook evenly. Add the toasted pecans or hazelnuts to coat them in caramel, cooking for another 30 seconds. Quickly pour the mixture onto the lined tray, let it harden and cool completely.
  8. Process the praline: Break the hardened praline into chunks, pulse in a food processor until finely chopped, then store in an airtight container until use.
  9. Make the spiced meringue buttercream: Set a heatproof bowl over a simmering water pan (double boiler), making sure the bowl bottom does not touch the water. Add caster sugar, egg whites, 1 tablespoon water, and a pinch of salt. Whisk continuously until the sugar dissolves and the mixture becomes foamy. Continue whisking for about 4 minutes until it thickens, triples in volume, forms a firm ribbon, turns bright white, and feels hot to touch.
  10. Cool and whip the meringue: Transfer the hot meringue to a mixer bowl and whisk on medium-high speed for about 4 minutes until the mixture cools and becomes thick, stiff, glossy, and doubles in volume.
  11. Add butter and flavorings: Gradually beat in the softened butter until smooth. Stir in the cinnamon, finely chopped stem ginger pieces, and 2 tablespoons of stem ginger syrup to incorporate the spicy flavors.
  12. Assemble the Yule log: Carefully unroll the cooled sponge cake and spread 3 tablespoons of the spiced meringue buttercream evenly over the surface. Sprinkle 2 tablespoons of the chopped praline and two-thirds of the chopped stem ginger over the buttercream.
  13. Roll and chill: Roll the cake tightly into a Swiss roll again, transfer to a baking tray, and chill in the fridge for 15 minutes to set.
  14. Finish icing and decorate: Remove from the fridge and spread the remaining meringue buttercream over the top and sides smoothly. Use a palette knife to create decorative swirls on top. Sprinkle the remaining praline and stem ginger pieces over the decorated cake.
  15. Final chill and serve: Chill the finished Yule log in the refrigerator for 20 minutes before slicing and serving to allow the flavors and texture to set perfectly.

Notes

  • Ensure the eggs and butter are at room temperature for better mixing and texture.
  • When making the caramel for praline, avoid stirring to prevent crystallization; swirling the pan helps even cooking.
  • Cooling the meringue buttercream properly is crucial to achieving a smooth, stable frosting.
  • You can substitute ground almonds with hazelnuts for a nuttier flavor.
  • For easier rolling, roll the cake with baking paper inside while it’s still warm to prevent cracks.
  • Store the finished Yule log covered in the fridge and consume within 3 days for best freshness.

Keywords: Gingerbread Yule Log, Christmas dessert, spiced sponge cake, meringue buttercream, pecan praline, holiday recipes, festive cake roll

Find it online: https://mixitwitjoe.com/gingerbread-yule-log-recipe/