Description
This classic Yule Log recipe features a light cocoa sponge cake rolled with whipped cream filling and covered in rich chocolate buttercream, decorated with festive touches for a perfect holiday dessert.
Ingredients
Scale
For the Sponge Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
For Decoration (optional)
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or evergreen
Instructions
- Prepare the Sponge Cake: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Beat the egg whites until soft peaks form, gradually adding half of the sugar until stiff peaks form. In a separate bowl, beat the egg yolks with the remaining sugar until pale and thick, then stir in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg yolk mixture. Carefully fold in the beaten egg whites without deflating the batter. Spread the batter evenly in the prepared pan and bake for 12 minutes or until the cake springs back when touched. Immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar from the short end, and let cool completely inside the towel.
- Prepare the Filling: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the cake has cooled, gently unroll it and spread the whipped cream evenly over the surface.
- Roll the Cake: Roll the cake tightly from the short end again and wrap it in plastic wrap. Refrigerate for 1 hour to allow the filling to set before frosting.
- Make the Chocolate Buttercream: Beat the softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy. Spread the buttercream over the entire cake with a spatula and texture it with a fork to resemble tree bark.
- Assemble the Yule Log: Unwrap the chilled rolled cake and place it on a serving platter. Frost the cake completely with the chocolate buttercream, creating bark-like lines with a fork or spatula. Decorate with fresh cranberries, edible mushrooms, rosemary sprigs, and other seasonal decorations as desired.
- Final Touch: Dust the entire cake lightly with powdered sugar to resemble fresh snow before serving. Present on a rustic wooden serving board for an elegant, cozy holiday presentation.
Notes
- Serve the yule log on a wooden board or rustic platter for a cozy holiday look.
- The cake can be prepared a day in advance and stored wrapped in the refrigerator.
- Be gentle when folding egg whites to keep the batter light and airy.
- Use chilled bowls when whipping cream to achieve stiff peaks more easily.
- For extra flavor, consider adding a splash of coffee or liqueur to the buttercream.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
