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Baileys Cream Yule Log Recipe

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★★★★★

5 from 118 reviews

This Baileys Cream Yule Log is a festive dessert featuring a light and fluffy cocoa sponge rolled with a luxurious Baileys-flavored whipped cream filling, topped with a rich dark and milk chocolate ganache that mimics the bark of a traditional Yule log. The combination of airy sponge, creamy filling, and glossy ganache makes it an indulgent and elegant centerpiece for holiday celebrations.

Ingredients

Scale

Sponge Cake

  • 5 Large Eggs, at room temperature
  • 100g Caster Sugar
  • 1 Teaspoon Vanilla Extract
  • 60g Plain Flour
  • 40g Cocoa Powder
  • 1 Tablespoon Icing Sugar, to dust over the finished cake

Baileys Cream Filling

  • 300ml Double (Heavy) Cream
  • 1/2 Tablespoon Icing Sugar
  • 2–3 Tablespoons Baileys Irish Cream

Chocolate Ganache

  • 400ml Double (Heavy) Cream
  • 300g Good Quality Dark Chocolate, chopped finely
  • 100g Good Quality Milk Chocolate, chopped finely

Instructions

  1. Preheat and Prepare Tin: Preheat the oven to 180C/160C fan/350F/Gas mark 4. Grease and line a 23x33cm (9×13 inch) swiss roll tin with baking parchment to prevent sticking during baking.
  2. Whisk Eggs and Sugar: Using a freestanding mixer or an electric hand whisk, beat the eggs and caster sugar together until very thick and pale in color, which takes about 5 minutes. Stir in the vanilla extract carefully.
  3. Fold in Dry Ingredients: Sift the plain flour and cocoa powder over the egg mixture and gently fold them in with a large metal spoon, taking care not to overmix to preserve the airiness of the batter which helps achieve a light and fluffy sponge.
  4. Bake the Sponge: Pour the batter into the lined swiss roll tin, gently tipping it to spread evenly into the corners. Bake for 12-15 minutes until the sponge springs back when lightly pressed.
  5. Roll the Sponge: Turn the sponge out onto a fresh piece of baking parchment and gently peel off the first piece of parchment. While still warm, roll the sponge tightly from a long edge using the clean parchment to assist. Allow the rolled sponge to cool on a wire rack.
  6. Make Chocolate Ganache: Place chopped dark and milk chocolate into a medium bowl. Heat the double cream until just below boiling, then pour over the chocolate. Leave for a few minutes to soften the chocolate and then stir gently until smooth and glossy. Cover with cling film and chill for 10-15 minutes until the ganache thickens to a spreadable and pipeable consistency. Whip slightly if needed before use.
  7. Prepare Baileys Cream Filling: Whip the 300ml double cream and icing sugar until soft peaks form. Fold in 2 tablespoons of Baileys Irish Cream and taste to add up to 3 tablespoons if desired for more flavor.
  8. Fill the Sponge: Carefully unroll the cooled sponge, remove the parchment, and evenly spread the Baileys cream over the surface. Roll the sponge up tightly again to enclose the filling.
  9. Decorate the Yule Log: Using a serrated knife, cut a small piece of sponge diagonally from one end to act as a branch. Position this piece next to the roll on a serving plate. Fill a piping bag fitted with a star nozzle with the ganache and pipe lines resembling tree bark onto the log and branch. Alternatively, spread ganache using a palette knife and texture it with a fork for bark effects.
  10. Finish and Serve: Dust the entire Yule log with icing sugar to resemble snow, then serve and enjoy the festive treat.

Notes

  • Ensure eggs are at room temperature for better volume when whisking.
  • Do not overfold the flour and cocoa mixture to keep the sponge light and airy.
  • If ganache is too thick after chilling, whip lightly to soften for easier piping.
  • Adjust Baileys quantity in the cream to match personal taste preferences.
  • Use good quality chocolate for richer ganache flavor and smooth texture.
  • Roll the sponge while warm to prevent cracking and achieve a smooth roll.

Keywords: Baileys, Yule Log, Christmas dessert, chocolate ganache, sponge roll, festive cake

Find it online: https://cookcrisis.com/baileys-cream-yule-log-recipe/