Christmas-y Exam-Period Comfort Food: A Yule Log

Now, I know that it isn't brilliantly healthy, and I am sure a nutritionist would never recommend a large helping of chocolate, butter and sugar. HOWEVER, I am a firm believer that comfort food, in moderation, is good for the brain and our general happiness, which, in my book, is healthy. What's more, I cannot think of anything better than an evening off and a firm egg-beating to relieve exam/work stress or a year's worth of pent-up housemate tension. As a result, I propose that the positive psychological side-effects of a slice of yule log (let alone the effect on your arm muscles from beating that sugar into those eggs for 10 minutes) far outweigh the negative physical ones.


For the Cake

4 Eggs

85g Golden caster sugar

85g Plain flour

2 Heaped Tbsp Cocoa powder

1 Tsp Baking Powder

For the Filling (Approximate - this can be done by eye)

125g/4.5 oz Unsalted butter

200g/7oz Icing sugar

1 Tsp Vanilla extract

For The Topping (Approximate - this can be done by eye)

150g Dark chocolate

50g Butter

50g Icing sugar 



  1. Preheat the oven to 200C/392F. Grease a shallow 23x32.5cm Swiss Roll tin, and line with grease-proof paper/baking parchment.

  2. Beat the eggs and sugar together until the mixture is thick and creamy. This should take about 10 minutes - I'd recommend an electric whisk!

  3. In a separate bowl, mix the flour, cocoa powder and baking powder together, then sift into the egg mixture. Fold this in very gently.

  4. Pour the mixture into the tin and tip the tin from side to side so that the mixture works its way into the corners. Bake for 10 minutes.

  5. Lay a large piece of grease-proof paper/baking parchment on your work surface, take the cake out of the oven and tip it onto the paper. Peel off the cooked lining paper, then roll the cake carefully with the new paper inside it. Leave it to cool completely.

  6. Meanwhile, make the filling and topping. Some use whipped cream for the filling - I use vanilla buttercream. For the latter, combine and then beat all of the ingredients together until light and fluffy.

  7. For the topping - place a heat-resistant bowl over a simmering saucepan of water. Break up the chocolate and melt it in the bowl with the butter. Once this is melted and completely combined, add the icing sugar and mix well.

  8. Carefully unravel your cake and remove the paper. Spread your filling on the inside and roll the cake back up. Spread your chocolate topping over the top. Sprinkle with icing sugar for decoration.