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prep • 1 • hour • cook • 15 • mins
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8-10 • people
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Involved but worthwhile

Gingerbread Yule Log with Whipped Cream

5/5 (1)


  • Gingerbread Sponge
  • tick6 eggs, separated
  • tick½ cup brown sugar
  • tick1 Tbsp Chantal Organics Rice Syrup
  • tick½ cup Chantal Organics White Flour
  • tick4 tsp ground ginger
  • tick2 tsp cinnamon
  • tick1 tsp nutmeg
  • tick½ tsp ground allspice
  • tick¼ cup caster sugar
  • tick3 Tbsp icing sugar
  • Whipped Cream
  • tick450ml cream or 2 cans Chantal Organics Coconut Cream, refrigerated overnight
  • tick1 tsp vanilla extract
  • tick3 Tbsp icing sugar
  • Decoration
  • tickGingerbread cookies
  • tick¼ cup Chantal Organics Desiccated Coconut, toasted
  • tickRosemary sprigs


  • Step 1.

    Preheat your oven to 160°C fan bake and line the base and sides of a swiss roll tin with baking paper.

  • Step 2.

    Make the gingerbread sponge by whisking the egg yolks and brown sugar until pale and creamy in a large bowl. Stir through the rice syrup.

  • Step 3.

    Sieve the flour, ginger, cinnamon, nutmeg and allspice into the egg yolk mixture and mix until just combined.

  • Step 4.

    Whisk the egg whites to soft peaks in a separate bowl. Gradually mix in the caster sugar and beat to stiff peaks.

  • Step 5.

    Add a quarter of the egg whites to the egg yolk mixture to loosen, then fold in the remaining egg whites until just combined.

  • Step 6.

    Transfer the mixture to the prepared tin and gently spread it out into an even layer. Place in the oven to bake for 12-15 minutes or until it springs back to the touch when lightly pressed.

  • Step 7.

    Dust a clean tea towel with the icing sugar and place the gingerbread sponge on top while still warm, baking paper side up. Remove the baking paper and gently roll the sponge in the tea towel. Set aside to cool completely.

  • Step 8.

    To prepare the whipped cream, add the cream, vanilla and icing sugar to a large bowl. Whip to soft peaks. If using coconut cream, spoon the thick white cream on top of the chilled cans into a large bowl. Add the vanilla and icing sugar, then whisk until fluffy.

  • Step 9.

    Unroll the gingerbread sponge and spread half of the whipped cream on top. Reroll the sponge, then diagonally cut a quarter of the sponge off to make a branch.

  • Step 10.

    Place the sponge on a large serving dish seam side down with the branch on the side of the log.

  • Step 11.

    Cover the sponge with the remaining cream. Garnish with the gingerbread cookies, toasted coconut and rosemary sprigs.

  • NOTE

    Make your very own Christmas gingerbread cookies with this delicious, plant based recipe on our website

Chantal Organics Products used

Rice Syrup
White Flour
Coconut Cream
Desiccated Coconut

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