A shop-bought Yule Log from Tesco runs around £4 to £6 for something roughly this size. Some of the posher ones hit £8 or £9. This one — made from scratch, with a proper ganache and fresh whipped cream filling — costs £2.43. The sponge is lighter than anything you'll find in a box. That's not an opinion. It practically disappears on your tongue.
The Yule Log, or Bûche de Noël, has been a British Christmas table fixture for well over a century. It's based on the old tradition of burning a large log on Christmas Eve. The cake version became popular in Victorian times and has never really left. There's a reason it keeps showing up every December — it's genuinely delicious, it looks impressive, and (as it turns out) it's not expensive to make at home.
Full Cost Breakdown
| Ingredient | Amount | Cost |
|---|---|---|
| Eggs | 3 | 39p |
| Granulated sugar | 75g | 12p |
| Cocoa powder | 25g | 25p |
| Vanilla essence | ½ tsp | 6p |
| Dark chocolate | 50g | 92p |
| Butter | 25g | 19p |
| Double cream (icing) | 25ml | 8p |
| Double cream (filling) | 100ml | 38p |
| Icing sugar | 1½ tsp | 4p |
| TOTAL (6 slices) | £2.43 | |
| Cost per slice | 40p | |
Prices are approximate and based on standard supermarket lines. Budget dark chocolate (around 30p for 50g) can be used instead of premium — total drops to around £1.81, roughly 30p per slice.
Why This Recipe Works
The sponge here is flourless. That's the key thing. No self-raising, no plain flour — just eggs, sugar and cocoa. Separating the eggs and whisking the whites to stiff peaks is what gives it lift. The result is genuinely light. Much lighter than a standard Swiss roll made with flour. After a big Christmas dinner, that matters.
Rolling the sponge while it's still slightly warm (not fully cool, not hot) is what stops it cracking. The trick of using two sheets of greaseproof paper instead of just a tea towel is worth doing. It keeps the sponge intact during the flip and makes peeling off the backing much cleaner. First time I skipped the extra paper. Half the sponge stayed on the towel. Don't skip it.
The ganache icing — dark chocolate, butter, double cream — stiffens up in the fridge and then gets applied rough with the back of a spoon. That roughness is intentional. It's supposed to look like bark. A perfectly smooth finish would look wrong.
Ingredients
Serves 6 | Tray: 30cm x 21cm | Oven: 170°C (fan 150°C) | Bake time: 10 minutes
Step-by-Step Method
Step 1 — Prepare the tray
Grease your 30x21cm baking tray. Line it with greaseproof paper, pressing it right into the corners. Then give the paper a light grease too. This double-greasing is what lets you peel it off cleanly later without pulling bits of sponge with it. Preheat the oven to 170°C (150°C fan, Gas Mark 3).
Step 2 — Separate the eggs and whisk the yolks
Separate all three eggs carefully — whites into a large jug or bowl, yolks into a separate bowl. Even a small drop of yolk in the whites will stop them from whisking up properly. Add the 75g of sugar to the yolks and whisk with an electric hand whisk for about a minute until pale and creamy. Add the 25g of cocoa powder and the half teaspoon of vanilla essence, then whisk again until smooth. Transfer this chocolate mixture into a large bowl.
Step 3 — Whisk the egg whites
Whisk the egg whites with a clean electric whisk until they reach stiff peaks. This takes a few minutes. You're looking for the whites to hold their shape when you lift the whisk — firm, glossy, not collapsing. This is what makes the sponge light. Take your time here. Under-whisked whites mean a flat, dense result.
Step 4 — Fold together and bake
Add about a third of the egg whites to the chocolate mixture and fold in gently using a large spoon or spatula. Cut through the mixture rather than stirring — you want to keep as much air as possible. Add the next third, fold again. Then the final third. A few small white streaks are fine. Over-mixing deflates it.
Pour into the prepared tray and spread out as evenly as possible with a spatula. Don't press hard. Get it level and into the oven at 170°C for 10 minutes. Check it at 10 minutes by pressing lightly in the centre — you want a gentle spring back. It should look set but not dried out.
Step 5 — Make the ganache while the sponge bakes
While the oven is running, get the ganache going. Put the 50g of dark chocolate and 25g of butter into a heatproof bowl. Set it over a pan of just-simmering water (the bowl should not touch the water). Stir gently as it melts together — about 2 minutes. Remove from the heat and stir in the 25ml of double cream until smooth and glossy. Put it in the fridge to firm up while you deal with the sponge.
Step 6 — Cool and roll the sponge
Take the sponge out of the oven and let it cool for a few minutes. Not completely cold — just cool enough to handle. Lay a clean tea towel flat on the surface. Place a sheet of greaseproof paper on top of it and give it a light grease. Flip the sponge quickly onto the greaseproof paper. Peel the backing paper off very carefully and gently. This is the most delicate moment. Slow and steady.
Place another sheet of greased paper on top. Starting from one short edge, roll the sponge up firmly but gently into a log shape, with the paper inside. Leave it rolled up like this until it's fully cool. This is what teaches the sponge to hold its shape — it needs to remember the curl before you add the filling.
Step 7 — Make the cream filling
Whip the 100ml of double cream with the 1½ teaspoons of icing sugar until it holds soft peaks. Spreadable but not stiff. If it goes too firm it'll tear the sponge when you try to spread it.
Step 8 — Fill and roll
Unroll the cooled sponge carefully. Spread the whipped cream evenly across it — blobs first, then spread with a flat knife. Leave a 1cm gap at the far edge so it doesn't squeeze out everywhere when you roll. Re-roll without the paper. Transfer carefully to a plate or board.
Step 9 — Ice and finish
Take the ganache out of the fridge. It should be thickened but still spreadable. Spoon generously over the top and sides of the log. Use the back of a spoon to create rough, textured strokes along the length — this gives it that bark effect. No need for perfection. Rough is the point.
Dust lightly with icing sugar or cocoa powder if you like the snow effect. A sprig of holly or a few chocolate decorations finish it off nicely, though that's entirely optional.
What If It Goes Wrong?
The sponge cracks when I roll it. Almost always means it was either too cold when you rolled it, or it was over-baked. Roll it while still slightly warm. If it cracks anyway, the ganache will cover the outside and the cream holds the inside together. It'll still taste excellent. Nobody at the table will know unless you tell them.
The filling squeezes out the ends. Too much cream or it was spread too close to the edges. Trim the ends with a sharp knife after rolling — looks neater anyway, and you get to eat the trimmings.
The ganache is too runny to hold its shape. It needs more time in the fridge. Give it another 15 minutes. If it's still not setting, the chocolate-to-cream ratio may have gone slightly off — add a small piece of extra chocolate melted in, stir through.
The sponge stuck to the paper. The paper wasn't greased well enough, or the sponge was too hot when you flipped it. Patience with the peel. Go slowly, from one corner, and use a palette knife underneath if needed.
Common Mistakes
Whisking the egg whites in a damp or greasy bowl. Any moisture or fat and they won't reach stiff peaks. Make sure the bowl and whisk are completely dry and clean before you start.
Over-mixing when folding the whites in. Fold, don't stir. The moment it looks combined, stop. Every extra fold is air leaving the batter.
Leaving the sponge too long before rolling. Once it comes out of the oven, don't walk away and forget it. The window for rolling without cracking isn't huge. Ten minutes is about right.
Whipping the filling cream too stiff. Spreadable, not butter. If it goes too far, loosen it with a tiny splash of unwhipped cream.
Is This Worth Making?
Yes. Straightforwardly yes. This is the kind of recipe that looks like you've put in far more effort than you actually have. The sponge is lighter than any shop version I've come across. The ganache smells incredible when you're applying it. And at 40p a slice, it costs less than a chocolate bar.
The rolling step is the only part that causes real anxiety. First time you do it, your hands will hesitate. That's normal. The key is not over-thinking it — one confident roll, not five cautious ones.
If you want to spend a little more, the premium dark chocolate at 92p (vs 30p for budget) genuinely makes a difference to the ganache depth. Worth it at Christmas. The rest of the ingredients are standard budget lines — no need to upgrade anything else.
Storage
Keep covered in the fridge. Fresh cream filling means it needs to stay cold. It'll be fine for 2 to 3 days. The sponge may firm up slightly by day two, but the flavour actually improves as the ganache and cream settle together. Not suitable for freezing once assembled — the cream doesn't hold up well to freezing and thawing.
If you enjoyed this, the homemade Banoffee Pie at 47p a slice uses a similar approach — straightforward method, impressive result, far cheaper than buying it ready-made. And if you want something a bit lighter for everyday baking between the festive occasions, the coconut cake at 21p per slice is one of the cheapest bakes on the site.
About the Author
Vinod Pandey researches and documents budget recipes from real UK home cooks. Every recipe on Baking on Budget is sourced from verified UK cooking sources, with ingredient costs checked against current Tesco, Aldi, and Lidl pricing. No guesswork — exact pence, every time.
Questions or corrections? Get in touch · LinkedIn
FAQ
Can I make this without an electric whisk?
Yes, but it'll take considerably longer by hand — especially the egg whites. Budget 10 to 15 minutes of sustained whisking for the whites to reach stiff peaks. Totally doable, just more of a workout.
Can I use caster sugar instead of granulated?
Yes. Caster sugar dissolves a little more easily into the yolks. Either works fine here — granulated just takes slightly longer to combine.
Can I double the recipe?
Yes. Use a larger tray and double all quantities. Bake time stays roughly the same — check at 10 minutes and add 2 to 3 minutes if needed. Good option if you have a large family gathering.
What's the cheapest dark chocolate to use?
Aldi and Lidl both stock own-brand dark chocolate that works perfectly well for about 30p per 50g equivalent. The ganache will be slightly less rich than with a higher cocoa-content bar, but it'll still be good and the total cost drops to around £1.81.
How far in advance can I make this?
Up to 2 days ahead and kept covered in the fridge. The ganache firms up nicely overnight and the flavours settle together well. Make it Christmas Eve and it's ready for Christmas Day with no stress.
One last thing: if the first attempt doesn't go perfectly, the second one will. The rolling is the only step with a learning curve, and once you've done it once you'll wonder why you were nervous about it at all.
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