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JILL BAKES | Baileys Chocolate Yule Log

We are delighted to have another beautiful recipe for you this week, from County Antrim foodie and Instagrammer Jill Stewart (@jillbakes_).


(Serves 8-10)

A delicious and light chocolate sponge with Baileys cream filling and smothered in rich chocolate ganache - the ultimate dessert for the person who doesn’t like Christmas pudding!

I love using Baileys to flavour the cream but you could also use brandy or leave it out altogether.

It looks like a lengthy method but it’s actually pretty simple to make and definitely worth the bit of effort.

You’ll need a shallow 28 x 36 cm oven tray for this.


• For the sponge:

5 large eggs, separated

100g caster sugar

25g caster sugar

40g cocoa powder

Pinch salt

1 tsp vanilla extract

• For the filling:

250ml double cream

1 healed dessertspoon icing sugar

2 tbsp baileys

• For the ganache:

200g chocolate (I use half milk and half dark)

100g butter

100g double cream


• Preheat the oven to 170 degrees fan. Grease a 28x36cm tin with butter and line with a sheet of greaseproof paper - cut small squares out of each corner so that it fits neatly into the tin. Grease the top of the greaseproof paper with a very small amount of butter.

• In a large bowl whisk the egg yolks with 120g caster sugar for about 4 minutes with a hand mixer until pale and creamy. Add the vanilla, salt and sieve in the cocoa powder. Fold well to combine.

• Wipe the bowl and balloon whisk attachment of your stand mixer with vinegar to get rid of any grease.

• Add the egg whites to the clean bowl and whisk until soft peaks form - about 5 minutes. Then gradually add in the 25g caster sugar and whisk until stiff peaks form.

• Add a spoonful of the whipped egg whites to the thick chocolate mixture and stir to loosen. You don’t have to be too careful at this stage. Then add the rest of the egg whites in 2 lots, folding really gently using a figure of 8 motion-take your time - you do not want to knock the air out!

• Once fully combined, spoon into your lined tin and spread with a palette knife or spoon. Cook for about 11-12 minutes or until the sponge springs back when you touch it with your finger.

• While the sponge is cooling, make the ganache.

• Add the chocolate and butter into a medium microwaveable bowl and heat in the microwave in 30 second intervals, stirring each time until the chocolate is fully melted. (Mine took about 90 seconds)

• Pour in the cream and stir well to combine. Set aside to cool for about half an hour - it will thicken up.

• Next, whip the cream with the icing sugar in a medium bowl. I prefer to do this by hand with a balloon whisk but you could also use a hand mixer. Be really careful not to over-whip the cream!!

• When it is still slightly runny add the Baileys and fold through. It should be runny enough to spread easily but not leak out the sides of your roll.

• When your sponge is completely cold, spread over the cream with a palette knife or spoon, then re-roll into a log.

• Use your tea towel and your fingers to make sure you keep it really tight so that you get a nice swirl in your sponge.

• Use a sharp knife to cut off a small end of the Swiss roll at an angle to become a branch on the tree.

• Place both pieces of the Yule log onto your serving plate, placing the small cut off against the side of the longer piece and cover with the ganache. You can either use a piping bag fitted with a large star nozzle or use a knife to spread the ganache over. You could use a fork to add some texture.

Sprinkle with icing sugar and enjoy! It will be best served on the day it’s made, but you could make it on Christmas Eve and keep it in the fridge. Just make sure to let it get to room temperature before serving!

Once cooked, leave to cool for 2 minutes. Carefully try to release the sponge from the baking paper round the sides with a knife.

Lay out a tea towel on top of a cooling rack. Dust with icing sugar. Then turn out the sponge onto the tea towel. Carefully peel off the baking paper.

Roll the sponge up straight away while it’s warm and leave to cool. Use your tea towel and your fingers to make sure you keep it really tight so that you get a nice swirl in your sponge. I prefer to roll from the short end of the sponge so that you get more of a roll.

There are loads of good tutorials on YouTube of how to roll up your Yule log if you’re stuck!



Jill Stewart, from Portglenone, is both a Foodie and a Dietician, who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.

Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with over 7,000 followers, a lot of people are enjoying Jill’s food journey.

As a Registered Dietitian, Jill is passionate about inspiring people to enjoy eating healthily, by showing that eating well doesn’t have to boring.

Proving that Dietitians aren’t the ‘food police’, Jill is a believer in moderation and that all foods can be enjoyed as part of a healthy balanced diet.

The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.

Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.

Head over INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!


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