For the sponge

  • 4 large eggs
  • 100g caster sugar
  • 3 tbsp treacle
  • 1 tsp vanilla extract
  • 100g flour
  • ¾ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • pinch salt
  • ¼ tsp ground cloves

For the filling

  • 120ml double cream, whipped
  • 4 tbsp icing sugar
  • ½ lemon, zest and juice
  • 2 cubes crystalised ginger, minced
  • 30g white chocolate chips, finely chopped (or grated if using a bar of white chocolate)

For the white chocolate buttercream

  • 80g softened butter
  • 80g white chocolate
  • 350g sifted icing sugar
  • Ground cinnamon, for dusting
  • 2 tbsp icing sugar, to dust
  • Holly, to decorate


  1. Preheat the oven to 200°C/Fan 180°C/ Gas 5. Line a 35cm x24cm swiss roll tin with baking parchment. To make the sponge, whisk the eggs, treacle and sugar until ribbon stage.
  2. Sieve the flour, cinnamon, ginger, nutmeg, salt and ground cloves together in a bowl. Carefully fold the dry ingredients into the egg mixture with a large spatula Pour the cake mixture into
  3. the swiss roll tin and bake for about 8 to 9 minutes until the sides start shrinking from the edge slightly. Place a piece of parchment paper larger than the swiss roll on a clean surface. Invert the cake onto the paper and carefully remove the parchment lining.
  4. Trim the edges with a sharp knife and score a line along the length of the sponge about 2cm in but not cutting through the sponge. This will help with rolling the sponge.
  5. Using the parchment paper, roll up the sponge with the paper inside. Set aside to cool. While the sponge is cooling, make the filling, whisk all the ingredients together until firm and leave in the fridge until required.
  6. To make the buttercream, melt the white chocolate in a bain marie (bowl over a saucepan of simmering water), the chocolate should not be too hot.
  7. Using a whisk, cream the butter for 2 minutes, then add the chocolate and the icing sugar and cream until fluffy.
  8. To assemble, uncurl the swiss roll, remove the parchment paper.
  9. Spread the cream filling and re-roll firmly. Cover with parchment paper and refrigerate for about an hour. Cut a ¼ of the cake off at one end on the diagonal. Transfer the larger piece of yule log cake to a serving platter and angle the ¼ cut end to the side of the large cake to form a branch.
  10. Spoon the buttercream into a piping bag fitted with a 1 cm nozzle and pipe along the cake or you can spread with a palette knife and use a fork to form the bark. Dust the top with a cinnamon and icing sugar and decorate with holly.