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  • Jessica's Delicacies

Gingerbread Yule log!

Updated: Dec 15, 2020

Ingredients -

(Cake):

3 medium eggs

90g golden caster

100g plain flour

65g treacle

1 tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 tsp ginger, cinnamon and ground cloves

1/2 tsp bicarbonate of soda

A pinch of salt


(Filling):

240 ml double cream 65 g icing sugar 1 tsp vanilla extract

1 tsp ground cinnamon A pinch of salt


(Buttercream): 110 g room temperature butter 220g icing sugar

50g biscoff spread, melted 1 tsp vanilla extract 4 tbsp double cream A pinch of salt


Equipment needed -

Swiss roll tin - https://amzn.to/3pX4gBD

Mini gingerbread men - https://amzn.to/3lYZssd


Disclaimer: Some links I provide may be affiliate links. As an Amazon associate, this means I make a small commission when you purchase something through the links I provide. You do not have to use them.


Directions -

  1. Preheat the oven to 180 degrees fan and grease your Swiss roll tin.

  2. Using an electric mixer whisk the eggs and sugar together for about 8-10 mins. It should be thick and creamy.

  3. Fold in the treacle and unsalted butter until combined.

  4. In a separate bowl whisk the flour, salt, spices and bicarbonate of soda together. Sift this onto the egg mixture and add the vanilla. Fold in gently and then pour into the Swiss roll tin.

  5. Use the back of a spoon to spread out the cake batter. Bake in the centre of the oven for 8 - 11 minutes.

  6. Once the cake is baked, place aside. Gently and tightly roll the cake up from its longest edge and leave to cool. It’s easier to do this whilst the cake is still hot to prevent cracking later on.

  7. In the meantime, make your cream. Using an electric mixer whisk together the double cream, icing sugar, vanilla extract, salt and cinnamon until stiff peaks form. Refrigerate until needed.

  8. Once the cake has cooled down, unroll it and spread the filling evenly over cake using the back of a spoon. Roll the cake back into a log and place seam side down on a tray. Set in the fridge whilst you make your buttercream.

  9. To make the buttercream, beat together the butter and icing sugar until smooth. Add in the vanilla, double cream, melted biscoff spread and salt. Mix to combine.

  10. When you want to serve your cake, trim the ends and decorate with the buttercream. Sprinkle some crushed biscoff or gingernut biscuits on top and place down your gingerbread men.

  11. Serve and enjoy!