Do you make Nigella's Yule Log?

[WhatNoUsername]

I make this every year for the last few years. It's very long and so we normally store it in the garage under a makeshift cardboard and foil "arch" on a long serving slate we have.

This year I need to make 2 and transport both. 😳 If you have managed to find a container for yours that fits it, I would be eternally grateful for a link/details! I've had a look online and can't find anything long enough.

Many thanks!

I have no idea about this log but it sounds fab.

Would a plastic under bed storage tub with lid work?

How far are you transporting it? I've managed to get mine in a similar state to yours for a small car journey in one piece but wouldn't risk it much further. As a last resort could you slice them in half and then stick them back together when you arrive? A bit more topping and icing sugar and no one will know 😆

I would love to know more about this log. Sounds delicious and if I could be arsed I would make one too.

I do make it, Christmas Eve every year, but we eat it immediately, no transport required! But I wonder if one of those long plastic tubs designed for wrapping paper might fit two in end to end. Like this sort of thing https://direct.asda.com/george/home/home-storage/22-litre-really-useful-box/050333865,default,pd.html

How long is this thing if you have to store it in the garage?

😂😂😂😂😂

This is recipe! It's lush. Super easy and naturally gluten free...

www.nigella.com/recipes/yule-log

Definitely recommend giving it a go!

Thanks everyone! Some great ideas! The wrapping paper box is a particularly good call.

I've actually bought this (see below) although it's a bit small (I think about 2/3cm too small measuring my tin). So was planning on cutting some off and we'd just have the excess as a slice of Swiss roll. Bit of a shame to cut it short though,

That wrapping paper box may fit the log with my slate in it! Which would be good because some icing sugar on the slate sways looks nice! So may change tack and get that instead!

Curver Curver-175247-Rectangular Cake Tin-Transparent/White, Multicolour amzn.eu/d/fqxNYu2

I remember making Swiss rolls in school and we used to roll them as soon as they came out of the oven, with the greaseproof paper still on, and then when it was cool, we'd unroll it and put the filling in. Does anyone do this?

I have made these as presents in the past and they fit in a standard cake box. Maybe I cut off a longer but than you do to make the branch bit? 🤔

Swiss rolls you roll while hot and then unroll when cool and fill, I don't leave the greaseproof it baked in on while rolled, you remove that and roll on new greaseproof sprinkled with sugar. Roulades though are let cool and then filled and roll, they nearly always crack but that's part of the charm! Different recipes so behave differently when baked, swiss rolls in general have no fat, whisked sponge with sugar/eggs/flour only.

I don't do the branch bit! That's probably why it's so long!!! 😯

My mum always uses oval meat serving platters, then clingfilm on top. It fits in the dishwasher & gets used all through the year. Less than a tenner to buy. Mum’s one must be 40+ years old!