Description
This Classic Yule Log recipe offers a festive and elegant dessert perfect for holiday celebrations. Featuring a light chocolate sponge cake rolled with a fluffy almond-infused whipped cream filling and coated with a rich chocolate buttercream, it’s decorated with sugared cranberries and rosemary for a traditional winter touch.
Ingredients
Scale
For the 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
For the Filling
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
For the Frosting
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons 2% milk
- 2 teaspoons vanilla extract
For Garnish
- Sugared cranberries
- Sugared rosemary sprigs
Instructions
- Prepare Pan and Oven: Preheat the 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 Egg Yolks: In a large bowl, beat the egg yolks with 1/3 cup sugar until the mixture becomes thick and lemon-colored, indicating it is light and airy.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/3 cup sugar and continue beating until stiff peaks form, ensuring the mixture is glossy and holds shape.
- Combine Mixtures and Dry Ingredients: Gently fold the yolk mixture into the beaten egg whites. In another bowl, sift together the flour, baking cocoa, baking powder, and salt. Fold these dry ingredients carefully into the egg mixture until just combined, maintaining the airy texture.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes or until the cake springs back when lightly touched at the center, indicating it is cooked through.
- Roll Cake to Cool: Immediately after baking, turn the cake onto a clean kitchen towel dusted with confectioners’ sugar. Carefully peel off the parchment paper. Roll the cake up in the towel jelly-roll style and allow it to cool completely to set the shape.
- Prepare Filling and Fill Cake: Beat the heavy cream, sugar, and almond extract until stiff peaks form. Unroll the cooled cake gently and spread the whipped cream filling evenly over the surface. Roll the cake back up without the towel, ensuring the filling stays inside.
- Make Frosting: Beat softened butter until creamy. Gradually add confectioners’ sugar, melted unsweetened chocolate, milk, and vanilla extract. Continue beating until the frosting is smooth and spreadable.
- Frost the Cake: Spread the chocolate frosting over the rolled cake. Use a fork to create bark-like textured grooves on the frosting surface, mimicking the appearance of a yule log.
- Garnish and Chill: Decorate the frosted cake with sugared cranberries and rosemary sprigs for a festive look. Chill the cake before serving to allow the frosting to set firmly.
Notes
- Ensure egg whites are beaten to stiff peaks for a light and fluffy sponge.
- Cooling the cake rolled in a towel helps prevent cracks when filling and rolling again.
- Use a light dusting of confectioners’ sugar on the towel to prevent sticking during rolling.
- Sugared cranberries and rosemary sprigs add a festive and aromatic touch but can be omitted if unavailable.
- Serve chilled or at room temperature for best texture and flavor.
