17+ Baileys Christmas Log Recipe Get Cooking And Enjoy!

Ingredients:

For the sponge cake:

• 6 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup Baileys Irish Cream

For the Baileys filling:

• 1 1/2 cups heavy cream
• 1/2 cup Baileys Irish Cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

To make the sponge cake, preheat your oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper. In a large bowl, whisk together the eggs and sugar until light and fluffy. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, mixing until well combined. Stir in the vanilla extract and Baileys Irish Cream.

Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5 minutes, then transfer it to a clean kitchen towel. Roll the cake up tightly with the towel, starting from the short end. Let it cool completely.

While the cake is cooling, make the Baileys filling. In a large bowl, beat the heavy cream until stiff peaks form. Slowly add the Baileys Irish Cream, powdered sugar, and vanilla extract, and continue beating until well combined.

Unroll the cooled cake and spread the Baileys filling evenly over the surface. Carefully roll the cake back up, removing the towel as you go. Wrap the log in plastic wrap and refrigerate for at least 2 hours, or overnight.

Before serving, remove the plastic wrap and transfer the log to a serving platter. Dust with powdered sugar and garnish with chocolate shavings or sprinkles, if desired. Slice and serve, and watch as your guests are blown away by the rich flavors and festive presentation of this Baileys Christmas log.

HTML Code:

<p>To make the sponge cake, preheat your oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper. In a large bowl, whisk together the <b>eggs</b> and <b>sugar</b> until light and fluffy. In a separate bowl, sift together the <b>flour</b>, <b>cocoa powder</b>, <b>baking powder</b>, and <b>salt</b>. Gradually add the dry ingredients to the egg mixture, mixing until well combined. Stir in the <b>vanilla extract</b> and <b>Baileys Irish Cream</b>.</p> <p>Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5 minutes, then transfer it to a clean kitchen towel. Roll the cake up tightly with the towel, starting from the short end. Let it cool completely.</p> <p>While the cake is cooling, make the Baileys filling. In a large bowl, beat the <b>heavy cream</b> until stiff peaks form. Slowly add the <b>Baileys Irish Cream</b>, <b>powdered sugar</b>, and <b>vanilla extract</b>, and continue beating until well combined.</p> <p>Unroll the cooled cake and spread the Baileys filling evenly over the surface. Carefully roll the cake back up, removing the towel as you go. Wrap the log in plastic wrap and refrigerate for at least 2 hours, or overnight.</p> <p>Before serving, remove the plastic wrap and transfer the log to a serving platter. Dust with powdered sugar and garnish with chocolate shavings or sprinkles, if desired. Slice and serve, and watch as your guests are blown away by the rich flavors and festive presentation of this <b>Baileys Christmas log</b>.</p>