Hey guys and welcome to Blogmas day 22
Today marks sweet treat number 3 out of 3 as I share with you my Yule log recipe. Now I know many people have a Yule log at Christmas, but how many have a salted caramel Yule log? Very, very easy to make; just a vanilla sponge, combined with salted caramel sauce and salted caramel buttercream. Wickedly indulgent but, let’s face it, now is not the time of year to be counting calories. So check out my recipe below and let me know what you think.
For the Swiss Roll Sponge:
65g of Plain Flour
100g of caster sugar
4 large, free range eggs
A few drops of vanilla extract
For the Salted Caramel Buttercream:
200g of soft, unsalted butter
2 teaspoons of salt
320g of sifted icing sugar
¼ of the caramel sauce
For the Salted Caramel Sauce:
150ml of water
250g of caster sugar
250ml of double cream
1 teaspoon of vanilla extract
- Line and grease your swiss roll pan by applying a thin layer of butter to the base and sides of the pan. Then place some baking paper in the base of the pan and put a light dusting of flour around the edges, tapping off any excess.
- Separate your eggs into two large bowls; one for the yolks, one for the whites
- To the egg whites, add about a third of the caster sugar. Then, using an electric hand whisk, mix until smooth and glossy.
- Next, mix your egg yolks with the rest of the sugar until the everything’s become a bit lighter in colour.
- Little by little fold in the egg whites to the egg yolk and sugar mix using a metal spoon. Take your time doing this and be gentle. There’s no raising agent in this sponge so you don’t want to knock any of the air out of your egg white mixture.
- Add the vanilla extract.
- Sieve the flour then add about half it to your wet ingredients. Slowly fold in before adding the second half and folding again.
- Add the mix to your pan and level it out.
- Bake 180 degrees Celsius for 7-8 minutes.
How to roll your Swiss Roll
- Place a sheet of baking paper onto your kitchen counter that is slightly bigger than your Swiss roll pan.
- While the sponge is still warm, tip it out onto the sheet of baking paper and peel off the original baking paper.
- Trim the edges with a sharp knife, (just for neatness).
- Using the baking paper on your worktop, start rolling the sponge away from yourself. You want the baking paper to be inside the rolls to stop the sponge sticking to itself. Then leave to completely cool.
Now for the filling. I like to fill my Yule log with salted caramel buttercream. You can use normal whipped cream if you prefer. I just love this buttercream and it’s very easy to make. First up though, you need to make your caramel sauce.
- Add the water and the sugar to a high sided saucepan on a medium heat.
- While you’re waiting for your caramel to start bubbling, stir the vanilla extract into the cream.
- While your caramel is cooking, every now and again, give the pan a little swirl but NEVER stir. Stirring makes the sugar crystallise and will leave you with a grainy, bity caramel. Swirl gently though. You do not want to get hot caramel on your skin. Trust me.
- Another wee tip. Don’t step away from the pan. You’re looking for a deep amber colour but this stuff goes past the point of no return very easily so do keep an eye on it.
- Set a tea towel down on our worktop so when you set your saucepan on it, there’s no chance of the saucepan going sliding across the worktop.
- When the caramel has reached the right colour, take it off the heat, place it onto the tea towel and add the cream, mixing continuously. Don’t have your face over the pan as you do this as adding the cream will produce a lot of steam.
- Then place your caramel in a heat proof bowl and leave to cool.
This recipe produces way more caramel sauce than you actually need to make the buttercream but that’s a good thing because it means you can use the remaining caramel sauce to drizzle over your Yule log and probably still have some left over ice cream and other sweet treats. Just keep it in a jar in the fridge and it should last for a week or two.
Now onto the buttercream:
- Using a mixer or a wooden spoon, beat together the butter and salt until it becomes much lighter and fluffier.
- Add the icing sugar in two stages mixing in between each one.
- Add in about a quarter of the caramel sauce (doesn’t have to be too exact) and mix together.
Now for the final assembly.
- Place a layer of the buttercream onto the sponge leaving a little gap at the edge.
- Using the baking paper that it’s on, begin rolling your Swiss roll away from yourself, unpeeling the baking paper as you do.
- At this point, you want to place the Yule log onto whatever you’re planning on serving it on. As the sponge is so delicate in this bake, you really want to avoid over handling it. Trim both edges to neaten up.
- Now is the time to decorate and you can do this however you like. Some people prefer to cover the whole Yule log in buttercream (remember to do a crumb coat first if you do). I however like to grab a piping bag and using a star nozzle do a line of salted caramel butter cream swirls down the length of the Yule log. Then, finish by drizzling with the caramel sauce. Ooh baby.
And so concludes my recipe for salted caramel Yule log. This is one for the real sweet tooth. It’s sweet and creamy and gorgeous without being massively heavy. A really lovely bake. I hope you liked this recipe and do let me know if you have a go at making it by tagging me in a picture of the finished product on Twitter. Until next time guys.
With love this Christmas,