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Gingerbread Yule Log with Whipped Cream -  Recipe

Ah the smell and taste of ginger baking at Christmas. Pair that with cream and the scent of spices and you have us convinced that this could be the perfect Christmas baking combo.  

Chantal Organics certainly think so with their Gingerbread Yule Log with whipped cream.  

A wonderfully spiced gingerbread sponge with fluffy whipped cream. The ultimate treat for Christmas to share with your loved ones. Decorated with gingerbread cookies, toasted coconut and rosemary sprigs, it’s a great way to celebrate the season.   


Gingerbread Sponge

6 eggs, separated

½ cup brown sugar

1 Tbsp Chantal Organics Rice Syrup

½ cup Chantal Organics White Flour

4 tsp ground ginger

2 tsp cinnamon

1 tsp nutmeg

½ tsp ground allspice

¼ cup caster sugar

3 Tbsp icing sugar

Whipped Cream

450ml cream or 2 cans Coconut Cream, refrigerated overnight

1 tsp vanilla extract

3 Tbsp icing sugar


Gingerbread cookies

¼ cup Chantal Organics Desiccated Coconut, toasted

Rosemary sprigs



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

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.

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

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

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

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.

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.

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.

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.

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

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

This one takes a bit of patience so if you've managed to get this far well done, enjoy that ginger, cream, sponge and feel free to bring a slice in store!