Christmas Log Cake (Yule Log)
A Singapore-style Christmas Log Cake (Yule Log) — light chocolate sponge rolled with whipped cream and coated in rich chocolate ganache, perfect for festive potlucks and Noche Buena gatherings.
About this dish
This Christmas Log Cake, or Bûche de Noël, is a festive favourite that's found its way into many Singapore homes and office potlucks. Think heartland HDB block gatherings in Tampines, cosy Christmas brunches in Tiong Bahru flats, or a last-minute dessert for your family reunion dinner — this rolled sponge cake looks impressive but is surprisingly manageable in a typical Singapore kitchen.
The cake combines a light, airy chocolate sponge with a silky whipped cream filling and a glossy dark chocolate ganache exterior. The contrast of soft sponge, creamy filling and slightly fudgy ganache creates a lovely mouthfeel; decorate with meringue mushrooms, cocoa-dusted 'tree bark' texture and a dusting of icing sugar for a snow-kissed look that suits Orchard Road Christmas lights and neighbourhood kopi sessions alike. For a local twist, you can fold a little gula melaka syrup or kopi extract into the filling for sweet caramel or coffee notes.
Made with ingredients you can pick up at NTUC FairPrice, Cold Storage or wet market stalls, this Yule Log is ideal for home bakers who want a show-stopping dessert for festive makan, office Secret Santa tables, or as a teatime centrepiece. It keeps well in the fridge for a day or two, so it’s great to make ahead before a big family get-together — just bring it to room temperature 20–30 minutes before serving so the ganache softens and flavours open up.
Ingredients
- 4 large eggs, at room temperature
- 120 g caster sugar
- 30 g plain flour (all-purpose)
- 25 g cocoa powder, sifted
- 1/2 tsp baking powder
- 30 g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 200 ml whipping cream (35%), chilled
- 30 g icing sugar (for whipped cream) plus extra for dusting
- 1 tbsp gula melaka syrup or 1 tsp instant coffee (optional local twist)
- 200 g dark chocolate (70%), chopped
- 100 ml heavy cream (for ganache)
- 20 g unsalted butter (for ganache), cubed
- 1 tbsp light corn syrup or golden syrup (optional, for shine)
- 30 g dark chocolate shavings or curls (for decoration)
- Meringue mushrooms or marzipan decorations (store-bought or homemade)
- Cocoa powder for dusting and creating 'bark' effect
- Fresh berries or holly sprigs (non-toxic) to garnish
- Pinch of fine sea salt
- Icing sugar for snow-dusting
- Parchment paper and a clean kitchen towel, dusted with cocoa
Step-by-Step Method
- Preheat the oven to 200°C (fan 180°C). Line a 25 x 30 cm Swiss roll tin with parchment paper and lightly grease; dust with a little cocoa powder instead of flour to avoid white marks on the sponge.
- Separate eggs if you prefer a very airy sponge (optional). For a simple method, whisk whole eggs with caster sugar and vanilla over a bain-marie until warm (about 40°C) then beat on high speed until thick, pale and ribboning, about 6–8 minutes with an electric mixer.
- Fold in sifted cocoa powder, plain flour and baking powder gently using a spatula, keeping as much air as possible. Drizzle in the cooled melted butter and fold until just combined — stop when no streaks remain to keep the sponge light.
- Spread the batter evenly into the prepared tin and bake for 10–12 minutes until the sponge springs back lightly and a skewer comes out clean. Do not overbake or it will crack when rolled.
- Turn the sponge out onto a clean tea towel dusted with cocoa, peel off the parchment, and roll the sponge up in the towel from the short end while still warm; this 'sets' the roll shape. Let it cool completely rolled up.
- Make the filling: whip chilled cream with icing sugar and a pinch of salt to soft peaks. Fold in gula melaka syrup or a tiny splash of coffee extract if using for a local flavour. Unroll the cooled sponge, spread the cream evenly leaving a 1 cm border, then roll back tightly without the towel. Chill for 20–30 minutes to set the spiral.
- Prepare the ganache: heat 100 ml heavy cream until it just simmers, pour over chopped dark chocolate and let sit 1 minute, then stir gently until smooth. Add butter and corn syrup for shine, taste and add a pinch of salt. Cool until slightly thickened but still pourable.
- Place the rolled log on a wire rack over a tray and pour ganache over, covering evenly. Use a fork or palette knife to drag lines along the ganache to mimic tree bark. For a layered branch effect, cut a small offcut and attach to the side using ganache as glue.
- Decorate with powdered sugar 'snow', chocolate shavings, meringue mushrooms and holly sprigs. Chill the cake for at least 30 minutes for the ganache to set. Bring to room temperature 20–30 minutes before serving for best texture and flavour — like many Singapore households do before a festive meal.
Tips & Serving Ideas
- If you don’t have a stand mixer, whisk eggs over a bain-marie until warm then use a hand mixer — the key is to incorporate air for a light sponge.
- Use cocoa powder on the towel when rolling to avoid sticking and white flour marks on the outside of the sponge.
- Buy good-quality dark chocolate from Cold Storage or FairPrice for a glossy ganache; add a teaspoon of golden syrup for extra shine if your chocolate is drier.
- To keep the roll from cracking, roll while still warm and don’t overbake — sponge should be flexible and springy.
- Adjust sweetness for local tastes: reduce sugar a little if you plan to fill with gula melaka or sweet berries, or fold in a teaspoon of kopi extract for a Singapore twist.
- Make-ahead: you can assemble the log a day before; keep chilled and bring to room temperature 20–30 minutes before serving so the ganache softens and flavours open up.
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