Description
This Classic Yule Log Recipe is a festive and elegant dessert perfect for holiday celebrations. It features a light chocolate sponge cake rolled with a fluffy almond cream filling and covered in a rich chocolate buttercream frosting, decorated with sugared cranberries and rosemary sprigs to resemble a traditional yule log.
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
- Prepare Pan and Preheat Oven: 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 and Sugar: In a large bowl, beat the egg yolks with 1/3 cup sugar until the mixture is thick and lemon-colored, indicating it’s well aerated.
- Whip Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/3 cup sugar while beating until stiff peaks form, ensuring a light, fluffy texture.
- Combine Mixtures and Add Dry Ingredients: Gently fold the yolk mixture into the whipped egg whites. In a separate bowl, combine flour, baking cocoa, baking powder, and salt, then carefully fold these dry ingredients into the egg mixture until just blended to maintain airiness.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes until the cake springs back when lightly touched, indicating it is perfectly baked.
- Turn Out and Roll Cake: Immediately invert the cake onto a clean kitchen towel dusted with confectioners’ sugar. Peel off the parchment paper and roll the cake up in the towel jelly-roll style. Let it cool completely in this rolled shape to set the form.
- Prepare the Filling and Fill Cake: Beat the heavy cream, sugar, and almond extract until stiff peaks form. Carefully unroll the cooled cake and spread the filling evenly over it. Roll the cake up again gently without the towel to secure the filling inside.
- Make the Frosting: Beat the softened butter until creamy. Gradually add confectioners’ sugar, melted chocolate, milk, and vanilla extract, beating until the frosting is smooth and spreadable.
- Frost and Decorate: Frost the rolled cake with the chocolate buttercream. Use a fork to create bark-like textures on the frosting to resemble a log. Garnish with sugared cranberries and sugared rosemary sprigs for a festive presentation.
- Chill and Serve: Chill the yule log in the refrigerator to set the frosting before slicing and serving. This helps the flavors meld and the dessert hold its shape.
Notes
- Cooling the cake while rolled helps prevent cracking when unrolling and filling.
- Be careful when folding to keep the batter airy for a light sponge.
- Sugared cranberries can be made at home by dipping cranberries in sugar or purchased pre-made.
- For a nut-free filling, omit the almond extract or substitute with vanilla extract.
- This cake is best served within 2 days for optimal freshness.
