Introduction

This Alaskan yule log is a stunning dessert that combines a rich cocoa sponge with a creamy vanilla ice cream center, all topped with fluffy toasted meringue. Perfect for festive occasions, it offers a delightful contrast of warm and cold textures that will impress your guests.

A sliced log-shaped cake sits on a clear glass tray with a woman’s hand gently holding the slice. The cake has three layers: the outermost is a white cream with subtle vertical ridges and light brown dusting on top, the middle layer is a rich dark brown chocolate sponge, and the center is filled with a smooth beige ice cream. The glass tray is on a white marbled surface with a shiny knife beside it, which has some cake crumbs on the blade. The lighting softly highlights the texture and layers of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Softened butter, for greasing
6 large eggs, separated
140g golden caster sugar
50g cocoa powder
1l tub good-quality vanilla ice cream (not soft scoop)
200g caster sugar
4 large egg whites
½ tsp vanilla extract

Instructions

Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a 23 x 33cm Swiss roll tin with baking parchment and grease lightly with softened butter. Set aside.
Step 2: To make the sponge, whisk the egg yolks and 140g golden caster sugar in a large bowl with an electric whisk until thick and creamy. Sift the cocoa powder over the mixture and whisk in thoroughly.
Step 3: In a clean bowl, whisk the egg whites until stiff but not dry. Gently fold a third of the egg whites into the cocoa mixture, then fold in the rest until evenly combined.
Step 4: Pour the batter into the prepared tin and spread gently with a spatula. Bake for 25 minutes until risen and starting to shrink from the sides. Remove and loosen edges with a knife, then leave to cool in the tin.
Step 5: While the sponge cools, prepare the ice cream filling. On a sheet of cling film, place the tub of vanilla ice cream. Cover with cling film, press, and roll into a 33cm long, 5cm wide sausage shape. Wrap again tightly and freeze for at least 1 hour.
Step 6: Line a baking tray with parchment. Remove the ice cream from the freezer, unwrap, and place in the center of the cooled sponge. Using the parchment to help, fold the sponge around the ice cream and transfer carefully to the lined tray, seam side down. Trim the ends, cover with cling film, and freeze for at least 4 hours or up to 1 week.
Step 7: For the meringue topping, 20 minutes before serving, boil 200g caster sugar with 175ml water until it reaches 115°C on a sugar thermometer.
Step 8: Meanwhile, whisk the 4 egg whites to soft peaks. Slowly pour the hot sugar syrup into the egg whites while whisking at high speed. Continue whisking for about 10 minutes until the meringue thickens, becomes glossy, and is just warm. Whisk in the vanilla extract immediately.
Step 9: Fit a large piping bag with a 1.5cm star nozzle and fill it with the warm meringue. Remove the log from the freezer and transfer carefully to a serving platter using spatulas. Pipe lines of meringue along the length and around the ends.
Step 10: Use a cook’s blowtorch to brown the meringue all over, or alternatively, bake the log at 220°C (200°C fan) or gas mark 7 for 8 minutes until the meringue is set and lightly browned. Serve in generous slices and enjoy within 5-10 minutes.

Tips & Variations

Make sure the ice cream is firm and not soft scoop to hold its shape when rolling and freezing.
Use a good-quality vanilla ice cream for the best flavor contrast with the rich cocoa sponge.
If you don’t have a sugar thermometer, boil the syrup until it reaches the soft-ball stage (around 240°F/115°C) by dropping a little syrup into cold water; it should form a soft ball.
For a festive touch, add some crushed peppermint or chopped nuts between the ice cream and sponge before rolling.
This dessert contains lightly cooked egg whites; avoid serving it to vulnerable groups such as babies, pregnant women, or those with weakened immune systems.

Storage

Store the assembled yule log in the freezer, well wrapped, for up to 1 week. When ready to serve, prepare the meringue topping fresh and torch or bake just before serving. Leftover slices can be returned to the freezer and thawed briefly before eating.

How to Serve

The image shows a log-shaped dessert sliced at the front, placed on a silver tray over a white marbled surface. The dessert has three layers: the outer layer is thick white cream with vertical ridges topped with a light brown dusting, the middle layer is dark brown cake surrounding the center, and the innermost layer is a smooth, light beige cream in a round shape. A knife with a white handle rests next to the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake in advance?

Yes, you can bake the sponge a day ahead and store it wrapped at room temperature or in the fridge. Just cool it completely before wrapping to maintain softness.

How do I avoid the meringue weeping or becoming sticky?

Use fresh egg whites and cook the sugar syrup to the precise temperature. Add the syrup slowly while whisking continuously to create a stable meringue. Use it immediately for best results.