Christmas Gingerbread Yule Log

This festive roll is filled with the warm aroma of spices and winter baking. Soft, slightly moist sponge combined with hints of ginger, cinnamon, and honey creates a rich holiday flavour, while the airy cream adds a light, snowy finish. A simple yet elegant dessert that brings the feeling of Christmas in every slice 

Ingredients

For the sponge

• 3 eggs

• 1/4 cup molasses (60 ml)

• 1/4 cup honey (60 ml)

• 1/4 cup sugar (62 g)

• 1 tbsp melted butter

• 1 cup flour (125 g)

• 1/4 tsp baking soda

• 1/2 tsp ginger

• 1/2 tsp cinnamon

For the cream

• 1.5 cups heavy cream (35%) (360 ml)

• 1/3 cup powdered sugar (42 g)

• 1/2 tsp cinnamon + a pinch for dusting

Steps

Sponge

1. Separate the egg whites from the yolks

2. Beat the egg whites on high speed, gradually adding sugar, until stiff peaks form

3. In a separate bowl, beat the yolks

4. Add molasses, honey, and melted butter to the yolks

5. Mix all dry ingredients together

6. Combine everything gently, folding the mixture together

7. Line a baking tray with parchment paper, lightly grease it, and dust with flour

8. Spread the batter into a thin layer forming a 25 × 40 cm rectangle

9. Bake in a preheated oven at 180°C for about 15 minutes

10. Let cool for 3 minutes, then transfer onto a damp towel dusted with powdered sugar

11. Roll the sponge with the towel starting from the short side and let it cool completely

Cream

12. Whip the cream with powdered sugar and cinnamon

13. Unroll the cooled sponge, spread 2/3 of the cream, roll it back up, and cover with the remaining cream

14. Dust with cinnamon before serving