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Caramilk Yule log recipe
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Elevate a classic Christmas cake with Cadbury Caramilk for a decadent Yule log. Perfect make-ahead dessert with a touch of raspberries or strawberries for a festive finish.
Ingredients:
  • 100g (1/2 cup) caster sugar, plus 1 tbsp, extra
  • 8.80 gm vanilla extract
  • 100g (2/3 cup) self-raising flour
  • 180g Caramilk chocolate, chopped
  • 4 x 30g Caramilk Flake bars
  • 250g mascarpone
  • 24.00 gm icing sugar mixture
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Lightly grease a 25 x 30cm Swiss roll pan and line it with baking paper, leaving some paper to hang over the sides.
  • For the sponge, use electric beaters to beat the eggs in a large bowl for 2 minutes until well combined. Gradually add the sugar, beating constantly for 3 minutes until pale, creamy, and increased in volume. Mix in the vanilla. Sift the flour over and fold together with a spatula until just combined. Pour the batter into the prepared pan, gently spreading it over the base. Bake for 10 minutes until golden and springy to the touch.
  • Spread a clean tea towel over the counter and place a sheet of baking paper on top. Sprinkle extra caster sugar over the paper. Carefully flip the hot cake onto the sugared paper and peel off the base baking paper. Roll the cake into a log using the tea towel from a short end. Place the log on a wire rack with the seam side down and let it cool completely for about 1 hour.
  • For the decadent coating, simply place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chocolate, let it sit for 5 minutes, then stir until velvety smooth. Chill in the fridge for 40 minutes, stirring every so often, until it cools and slightly thickens.
  • Prepare the filling by whipping mascarpone, cream, icing sugar, and vanilla until stiff peaks form. Unroll the sponge and carefully remove the tea towel and paper lining. Spread the mascarpone mixture evenly over the sponge, leaving a 3cm border at each short end. Gently roll up the sponge and transfer it to a serving plate.
  • Beat the coating with clean beaters until soft peaks form, then spread it all over the cake. Cut Flakes into shards and press them into the coating. Slice and serve.

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