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Big G's Christmas Yule Log

When Graeme 'The Cake' Maxwell agreed to join us for our St Andrews Day Roadshow we knew we were in for a treat! Many of you will remember him from his #BigPersonality story and when your pastry chef comes with a Michelin Star background you know you’re going to gather a crowd. When he comes with the nonsense and banter of my pal Big G, you know you’re going to keep it!

Graeme impressed our first ladies when he announced this was a Gluten Free Chocolate Yule Log. Before you flick to the events section, be assured this is one of the most delicious Yule Logs you will ever taste. It’s super easy (although I’m thinking he may have had more practice than me on the rolling!) and he promises even the most inexperienced bakers will be able to give it a good go.

Grame used cranberries but he thoroughly recommends you go ahead and experiment with your dried fruits.  The overnight steeping in whisky is optional - he used Provender Brown's 'Old Perth' from Bankfoot on the day. 

You can make this non-Gluten Free by simply swapping the GF flour for regular.

We would LOVE to see your photographs of this one folks. Please send them in and remember if you post to social media to tag them #PerthLoveFest and you could win £50 to spend in an Independent Retailer in Perth!


Nicki xx

PS Gill is on holiday in New York but will return very soon with some top new recipe ideas! Have fun Gill!! XX

Preparation Time:
20 minutes
Cooking Time:
30 minutes


  • FOR THE Chocolate Sponge
  • 7 large free-range eggs
  • 199g caster sugar
  • 66g Cocoa Powder
  • FOR THE Stock Syrup
  • 4 large free-range eggs
  • 100g/3œoz caster sugar
  • 65g/2œoz GF self-raising flour
  • 40g/1œoz cocoa powder
  • FOR THE chocolate ganache topping
  • 300ml/œ pint double cream
  • 300g/10œoz dark chocolate (around 35-40% cocoa solids), broken into small pieces
  • FOR THE cream filling
  • 300ml/œ pint double cream, whipped
  • 50g Icing Sugar
  • 1 vanilla pod split and scraped
  • 200g dried cranberries soaked in whisky (the booze is optional!)
  • FOR THE decoration
  • Toasted pinhead oatmeal
  • A toy robin or sprig of holly


    • Preheat the oven to 200C/400F/Gas 6.
    • Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
    • For the sponge, separate the eggs and in a large bowl whisk the whites using an electric hand whisk until they reach stiff peaks.  Gradually add the caster sugar whisking continuously. 
    • Add the egg yolks and mix well. Sift the cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa is incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).
    • Pour the mixture into the lined tin and spread evenly out into the corners. You may not require all of the mix.
    • Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch.
    • While the cake is cooling, make the ganache topping. Heat the cream in a pan until boiling. Remove from the heat and pour over the chocolate, stirring until it is melted.
    • Cool to room temperature, then put into the fridge to firm up (this icing needs to be thick for piping).
    • Place the cream, icing sugar and vanilla seeds into a bowl and whip until thick
    • Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Place sponge onto the paper. 
    • Spread the whipped cream evenly onto the sponge then sprinkle evenly with the soaked cranberries. 
    • Using the paper roll the sponge tightly.
    • Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree.
    • Pipe circles round each end, if you wish to see the cream, leave un-iced.
    • Sprinkle with white chocolate shavings or a covering of icing sugar. Garnish with fresh holly or a little robin to serve.