a traditional dessert served near Christmas, especially in Belgium, France, Lebanon, Switzerland, Quebec and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade.
The original "Yule log" recipe emerged during the 19th century. It is traditionally made from a genoise, baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside.
"Yule logs" are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow.
top of page
bottom of page