Description
This Classic Yule Log Recipe features a light and fluffy chocolate sponge cake rolled with a rich almond whipped cream filling and covered in a smooth, chocolate buttercream frosting. Perfect for festive holiday gatherings, this elegant dessert is beautifully garnished with sugared cranberries and rosemary sprigs, making it a delightful centerpiece on any holiday table.
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
- 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 Egg Yolks: In a large bowl, beat the egg yolks with 1/3 cup sugar until the mixture becomes thick and pale lemon-colored, indicating it is well aerated for a light cake.
- 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 cake sponge will be light and fluffy.
- Combine Mixtures: Gently fold the yolk mixture into the stiff egg whites to preserve the aeration. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Fold these dry ingredients carefully into the egg mixture until just combined, avoiding overmixing.
- 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 lightly when pressed, indicating it is properly baked but still moist and flexible.
- Roll the Cake: Immediately transfer the warm cake onto a clean kitchen towel dusted with confectioners’ sugar. Gently peel off the parchment paper. Carefully roll the cake up in the towel jelly-roll style and let it cool completely in this rolled position to set the shape.
- Prepare the Filling: Beat the heavy cream with sugar and almond extract until stiff peaks form. Once the cake is cooled, unroll it gently and spread the almond whipped cream filling evenly over the surface.
- Re-roll the Cake: Roll the cake up again tightly but without the towel, encasing the filling inside.
- Make the Frosting: Beat the softened butter until creamy. Gradually add confectioners’ sugar, melted unsweetened chocolate, milk, and vanilla extract, and beat until the frosting is smooth and spreadable.
- Frost and Decorate: Frost the rolled cake evenly. Use a fork to create bark-like texture on the surface, mimicking the look of a yule log. Garnish with sugared cranberries and sugared rosemary sprigs for a festive presentation.
- Chill and Serve: Chill the assembled yule log in the refrigerator to set the frosting before slicing and serving.
Notes
- Be sure to gently fold the egg mixtures to maintain the sponge’s airy texture.
- Rolling the cake while warm prevents cracking and helps it keep its shape.
- Use freshly whipped cream for the filling to ensure stability and flavor.
- The decorative sugared cranberries and rosemary add a beautiful festive touch but can be omitted if unavailable.
- Store any leftovers covered in the refrigerator; consume within 3 days for best freshness.
