Salted Caramel Yule Log from Tanya’s Christmas

I just wanted to take this moment to wish you all a magical Christmas this year. Thank you for all your support in 2017, and I’m really excited to see what 2018 brings. I am feeling SO festive this year and just loving baking, feeling cosy whilst listening to Christmas songs on repeat. This morning I woke up and pretty much the first thing I did was make a batch of mince pies. So with that in mind I wanted to share a baking recipe from Tanya’s Christmas with you guys and I thought I’d do my salted caramel Yule Log – it makes a great centre piece at a dinner party, or it’s perfect to have ready to go in a cake stand for when friends and family come by. A great all rounder and undoubtedly festive. Enjoy!

You will need for the sponge:

4 large eggs
140g golden caster sugar 60g self-raising our
50g cocoa powder

For the ganache:

125ml double cream 125g dark chocolate (70%

cocoa solids), broken into chunks

For the salted caramel cream filling:
1⁄2 x 397g can of CarnationCaramel
1⁄2 tsp sea salt akes 300ml double cream

To decorate:

icing sugar, holly sprig and chocolate shavings

You will need a Swiss roll tin.


Preheat the oven to 200°C/400°F/ gas mark 6. Line the Swiss roll tin with greaseproof paper.

Start by making the sponge. Whisk the eggs and sugar together in a bowl until light a u y. Sift the our and cocoa powder into the eggs and mix until smooth and combined. Pour into the lined Swiss roll tin and bake in the oven for 8–10 minutes until there is no wobble and the top of the sponge has a nice, light crust.

Turn the sponge out onto a clean sheet of greaseproof paper as soon as you remove it from the oven and carefully peel the paper o the base of the sponge.

Score a shallow line across the short edge of the sponge, 2cm from the bottom, taking care not to cut all the way through. Roll up the cake tightly, starting from the scored bottom. Leave to cool completely in this position.

While the sponge is cooling, make the ganache. Heat the cream in a saucepan over a medium heat until it starts to bubble at the edges. Take the pan o the heat and add the chocolate, stirring until it has fully melted. Leave to cool completely.

For the lling, put the caramel in a large bowl and add the salt. Mix well and taste – if you’d like it a little saltier, feel free to add another pinch or two. Pour in the cream and whisk until the mixture holds soft peaks.

Carefully unroll the sponge, then spread the caramel cream over it evenly. Carefully roll the sponge up again as tightly as possible without squishing the cream out and leave to rest with the crease at the bottom.

Spread the ganache over the roll with a palette knife, then make lines in the ganache with a fork or palette knife to resemble peeled bark. Finish with a sprinkle of icing sugar and a few sprigs of holly. You can scatter chocolate shavings at the base of the log too, to resemble peeled bark.

Photography by David Munns.