Kumquat and Chocolate Yule Log Recipe (2024)

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42west

Nothing ventured, nothing gained. I was a professional cook, also. However, if a recipe intrigued me, I'd try it. What a bore not to experiment!! Or to discourage others!!!

Laura M.C.

Why all the negativity and judgement. Food should bring people together and create joy. Professional, blah, blah, blah. Sure this could be a project to create, but you could also get some inspiration for a roulade of your own or just marvel at the beautiful photo and the interesting flavors.

ABosFish

"...it could take a whole day." How I am looking forward to that day! Cold outside, warm kitchen. Radio playing as I work through the elements, each new to me and miraculous. So this is how marmalade is made, who knew!? I anticipate at least 2 mini disasters en route to final result and an inevitable short trip to the market for a missing ingredient. The dog will be asking for attention, but no! Time to pipe the spikes. And then, maybe by 9 PM, I pull out the blow torch. Bring it on!

lbswink

I think the flavors sound wonderful! This is a project I am definitely going to try. I am a very good home cook, and frankly, it doesn’t remotely concern me in its difficulty (I.e. not difficult at all). I have learned to slow down and enjoy the alchemy!

blsmadrid

The results of this recipe were absolutely spectacular, the presentation elicited a well-deserved WOW and the eating was truly delicious, the dessert brings together a wonderful blend of flavors without being cloyingly sweet. I staged the different steps a couple of days before, I made the marmalade two days ahead of time, and the caramel shards, date-orange filling & meringue, the day before, thus leaving only the cake baking and assembly for the day my guests were expected.

TheOther MaryBerry

Regarding what L. Amenope says... spreading the marmalade may tear the sponge. This looks delicious, but for those of us who watch The Great British Baking Show... that log doesn't have a proper spiral.

EJG

In Pierre Franey's day the NYT also published one (maybe two) recipes per week. Now there is endless variety to choose from - ranging from the straightforward to the elaborate. I say CHEERS to the paper for recognizing the enthusiastic audience for good home cooking!

R

This sounds like a blast -- yes, complicated and time-consuming -- but so much fun to try. It'll make me feel like a contestant on the Great British Bakeoff. And as I've learned from Paul & Mary & Prue it's ok if it's not perfect in the end, it's about the flavors!

Wendy

Too time-consuming for you, then don't make it. If you prefer food blogs, then get to it. I am an average home cook and I want to make this, I love a challenge and adventure. Also, I would be blown away to make something that looks this cool, amazing. It reminds me of a fish I saw snorkeling once. Thank you for the inspirational recipe!

Kathi

This could be a great way to spend a day during the holiday season if you are an empty nester and somebody else is doing the big meal. That would be me, and I can't wait!

Nanerlnc

This recipe is just OK, interesting flavors, but the filling is way too much for the sponge cake (which is too dry for a good rolled cake). This recipe comes from a top chef and is NYT "styled". Sorry, but a cracked sponge and a loose uneven roll aren't "rustic", they are an indication of a job poorly executed (and would never pass muster in an adult ed cooking class)! C'mon NYT! Do better!

Laura Mc

Yule logs are an undertaking but just think of the fun you could have if you made it a family project or just a fun day with friends around the holidays. As for the combinations, kumquat, chocolate, orange, and dates, amazing. Can not wait to make this. Thank you NYT, you never disappoint.

nicols fox

This Yule Log looks terrifying. I have been making the Craig Claiborne version, a traditional log with two sawed-off limbs and cocoa-dusted meringue mushrooms since 1965. More small mushrooms and tiny twigs of spruce decorate the base. It was from The New York Times Cookbook, bought for me by my new husband. I've perfected its creation but it still takes love and time, but it's beautiful and worth it. Perhaps a photo of that version is in the NYTs (photo) morgue?

Kitchenstorey

Flames. The caramel shards are flames. I thought they were striking and lovely.

Linda

I love the kumquat marmalade and was quite happy to have so much left over. That's good, because I accidentally used the horseradish sauce I'd prepare for the prime rib instead of the date cream . . . so I never got to serve the bûche. There was no saving it; they don't call it a "sponge" for nothing.

Mags on the Beach

Made this as a project for my birthday. I made the marmalade, sugar shards and filling one night, the next I made the cake and meringue. This is time consuming but like the celebration cake, none of it is technically difficult. The cake did not tear nor become mushy after being assembled and wrapped in the fridge overnight and the spiral was nicely defined. The sugar work did get tacky because my home is so humid. I used tangerines for the citrus as kumquats were nowhere to be found.

Laura

Variation 2023: coffee halva cardamom mascarpone cream for the orange date cream. Used proportions from the recipe and found cream to leak a little, but set up nicely in the fridge (cream was cooled before spreading on sponge). No marmalade substitute. Halva Tahini drizzle. Nice flavor combo. Sponge baked on silplat for about 7 min.cracked a little. Dry on corners. Flavor was good. Thinking pear spice for 2024.

Kate

Made this for Xmas Eve and it looks just like the picture, definitely a show-stopper. Alas the flavor was, frankly, rather muddy—there’s too much going on with the rich chocolate, orange, mascarpone, cognac… Glad I tried it, no regrets, but will be going back to simplified flavors for a Yule log.

Liza

New baker here- is a jelly roll pan needed? Or can I get away with a baking sheet?

Sanaz

When you spread the cake into the pan, it shouldn't be a thicker than half an inch. I haven't try this recipe, I bake "joy of cooking" chocolate sponge cake recipe in a baking pan for roulade and yule loge.If you just use a sheet not pan, the borders might get dry. You can trim the borders then.

This Recipe Sucks

There is seriously something (many things) wrong with this recipe. I'm an experienced baker so the long list of directions didn't put me off. The cake was gooey after 8 min. So the bake time is wrong or the cake ingredients are inaccurate. I remade the cake with a bit more flour and additional baking time, but then it tore when I rolled it. The date filling broke and then curdled. I rescued it (?) by switching to a hand blender and adding more cream. Luckily, I've made meringue dozens of times.

KLO

Would it be entirely crazy to attempt to make this GF/DF? I’m trying to make Xmas less about the gifts and more about food, friends, and family. This looks fun — except for my dietary restrictions!

Emily

This was really fun to make and looked beautiful at my friends Christmas party. Flavors were delicious! My only note is that the amount of orange and date cream that this generates is too much and actually ends up making the rolling of the roulade less manageable and more likely to crack. I would just cut it back by a third when applying to the roulade. Very delicious and beautiful otherwise!

Eric

We made the cream the day before, as suggested. The overnight in the fridge did not do any good. The next day, it had a very thick consistency, which made the whole thing unpleasant. Also, when we made the cake, we tried to use a moist tea towel, as that had worked successfully when making cake for Swiss roll recipes. That backfired as the humidity of the towel made it near impossible to peel of the cake. We then tried to salvage the whole thing by making a ganache glaze to cover it all up...

Marshall

Absolutely wonderful recipe…did it with my son on a rainy Christmas Eve. Thought it would be harder, but well explained. And all the family though we’d bought it at the patisserie. It truly tasted as good as it looked! BTW, we made up to the roulade and put it in the fridge overnight, then did the meringue and caramel the next day. Held up perfectly

Robert Lemon

So glad to see kumquats gets some recognition. I make a kind of marmalade with them to dress a "carrot" pudding, a lighter version of traditional Christmas pudding. I boil them whole, then when cool, cut in half and scoop out the removed seeds and pulp with a tiny spoon. I slice them and put them back in the boiled water and add sugar and let them cook down. A bit Cointreau or Grand Mariner doesn't hurt either. Spoon it over the steamed pudding, drizzle with Cointreau and set aflame for serving

Jacek

Came out great!Baked it over two days.Minor adjustments; used half the water for the marmalade, and half the sugar. Added half a Habanero pepper to the marmalade. But increased the quantity of ingredients to double the amount -for future use.Used double the amount of brandy - Amaro Nonino.It was big hit at the dinner table. Very celebratory piece.Thank You.

Miss Emthropy

I made a loose Southern Hemisphere version (it’s summer here) so I used raspberries, strawberries, raspberry jam - omitted the dates and cumquats - the sponge was divine, rolled perfectly, the marscapone cream was amazing and light, and the toffee shards were a welcome crunch against the bright summer fruit notes. I am a relatively accomplished home baker and completed my Summer Yule in under 3 hours while bouncing a baby on my hip.

Giuli

This was delicious and mostly came out. Just had trouble with the merengue- it was too soft despite mixing for allotted time. But I just poured it over the log and next tot he chocolate pours it looked like snow on a log! Also to save on time I used high quality apricot jam which I simmered with star anise and some canned mandarins — really liked the flavor of the apricot jam and the slight acidity to cut the sweetness.

KathleenM

Delicious and not as intimidating to make as some of the comments. The marmalade cream filling and caramel shards can be done a bit ahead of time making the cake and meringue a manageable day of task. Our only real problem was the cake, which was too soft yet fell apart. We glued it together with the cream filling. A sturdier sponge cake would be better.

Adam

I will absolutely make this again! What a fantastic mix of complex flavors! I failed to chop the dates small enough, make sure these are chopped very finely. Grind your anise well, this was a great addition. I mixed the Carmel the first time, instead of swirling the pan - rookie mistake. By the 4th try on the caramel, it turned out right. All in all, this was a great holiday classic!

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Kumquat and Chocolate Yule Log Recipe (2024)

FAQs

What is a chocolate Yule log made of? ›

Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy. Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin.

Why did my Yule log crack? ›

Making the cake

You want your cake to be light, airy, and moist so that it's flexible enough to roll easily. If you overbeat the batter or bake the cake too long, it could become dense, gummy, or dry — and thus more likely to crack.

What is a chocolate Yule log? ›

Definition of 'yule log'

2. a chocolate-coated cylindrical sponge cake, eaten at Christmas.

What is in a traditional Yule log? ›

Interestingly, the Yule log was originally an entire tree! Families would bring the trunk of the Yule tree inside and stick the big end of it into the fireplace. The log would feed the fire through the 12 Days of Christmas (from Christmas Day through the evening of the 5th of January—known as Twelfth Night).

Does Disney plus have Yule log? ›

Watch Arendelle Castle Yule Log | Disney+ For your holiday celebrations, set the wintry mood with Anna and Elsa's Arendelle Castle yule log. The castle is newly decorated this year with elements harkening back to Anna, Elsa, Olaf, Kristoff and Sven's recent journey to the Enchanted Forest.

How do you make Onyx Disney Dreamlight Valley? ›

Onyx can only be obtained by mining. You can get it at any mining node in the game, but it's an extremely rare drop, meaning it will take quite a lot of grinding to score enough to craft any potions.

What religion is the Yule log? ›

The burning of a Yule log is a beloved Christmas tradition today, but its origins trace back to ancient pagan celebrations of the winter solstice. Yule logs can mean different things for different people. For some, yule logs mean warm, crackling fireplaces.

What religion has a Yule log? ›

In the heart of medieval Europe, the Yule log played a role in both pagan and Christian beliefs. Celts believed that as the sun seemingly stood still during the twelve days at the end of December, keeping the Yule log aflame would persuade the sun to move again, lengthening the days and heralding the return of spring.

What is the spiritual meaning of a yule log? ›

The lighting of the Yule log was used to symbolize the birth of Jesus by some while others claimed it symbolized Jesus's triumph over sin. Today the burning of the Yule log is seen more as a secular holiday tradition though it is still performed by those of Christian and pagan beliefs alike during the holidays.

Why do we eat yule log at Christmas? ›

One of the favourite sweet treats of Christmas was first created in remembrance of an ancient tradition. The Christmas Chocolate Yule Log we all know and love actually represents the historical practice of collecting and burning a very large log in the hearth, throughout the Christmas season.

Where is chocolate Yule log from? ›

OOH LA LA! Edible Yule Logs are thought to be the invention of the French, where the cake is known as Buche de Noel. Our bakers will have their own versions of the Yule Log.

What's the difference between a Yule log and a chocolate roulade? ›

Our answer. Nigella's Yule Log (from NIGELLA CHRISTMAS) is a chocolate roulade or Swiss roll that this filled with and coated in a chocolate buttercream. The buttercream is a combination of butter, icing (confectioners') sugar and melted chocolate.

What's the difference between a Yule log and a Swiss roll? ›

Is this the same as a swiss roll? The main difference between the two cakes is the way the cakes are decorated. The Yule log cake, or buche de noel, is made to look like the logs burned on Christmas eve, whereas the exterior of a swiss roll is decorated much more simply, such as with whipped cream and fresh fruit.

Where did the chocolate Yule log originate? ›

The cake emerged in the 19th century, probably in France, before spreading to other countries. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside.

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