Description
This Classic Yule Log Recipe is a festive and delicious dessert perfect for the holiday season. It features a light, fluffy chocolate sponge cake rolled with a creamy almond whipped cream filling and topped with a rich chocolate buttercream frosting, adorned with sugared cranberries and rosemary sprigs for an elegant touch.
Ingredients
Scale
Cake
- 4 large eggs, separated
- 2/3 cup sugar, divided
- 1/2 cup all-purpose flour
- 2 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
Frosting
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons 2% milk
- 2 teaspoons vanilla extract
Garnish
- Sugared cranberries
- Sugared rosemary sprigs
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the paper to prevent sticking.
- Beat yolks and sugar: In a large bowl, beat the egg yolks with 1/3 cup of sugar until the mixture is thick and has a lemon-yellow color.
- Beat egg whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/3 cup sugar and continue beating until stiff peaks form.
- Combine mixtures and add dry ingredients: Gently fold the egg yolk mixture into the beaten egg whites. In another bowl, mix the flour, baking cocoa, baking powder, and salt. Fold the dry ingredients into the egg mixture carefully until just blended to keep the batter light.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes or until the cake springs back when lightly touched, indicating it is done.
- Roll the cake: Immediately turn the cake onto a clean kitchen towel dusted with confectioners’ sugar. Peel off the parchment paper. While still warm, roll the cake up in the towel in a jelly-roll style and allow it to cool completely rolled, which helps prevent cracking later.
- Prepare filling and fill the cake: Beat the heavy whipping cream with sugar and almond extract until stiff peaks form. Unroll the cooled cake gently and spread the filling evenly over the surface. Roll the cake up again without the towel.
- Make the frosting: Beat the softened butter until creamy. Gradually add confectioners’ sugar, melted unsweetened chocolate, 2% milk, and vanilla extract. Continue beating until the frosting is smooth and spreadable.
- Frost and decorate: Spread the chocolate frosting over the cake roll using a fork to create a bark-like texture that mimics a log. Garnish the Yule log with sugared cranberries and rosemary sprigs for a festive look.
- Chill and serve: Refrigerate the frosted cake before serving to allow the frosting to set properly and enhance the flavors.
Notes
- Be sure to roll the cake while it’s still warm to avoid cracking.
- Use a clean kitchen towel dusted with confectioners’ sugar to prevent sticking when rolling.
- Allow the cake to cool completely before filling to maintain structure.
- To make sugared cranberries and rosemary, dip fresh cranberries and rosemary sprigs in beaten egg white and toss in granulated sugar; let dry.
- For a dairy-free variation, substitute heavy cream with coconut cream and butter with vegan margarine.
