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Yule Log Cake

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Ingredients

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For the Sponge Cake:

  • 4 large eggs, separated
  • ¾ cup granulated sugar, divided
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the Filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Frosting:

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 23 tablespoons milk

For Decoration:

  • Powdered sugar for dusting (to resemble snow)
  • Chocolate shavings or curls
  • Edible decorations like meringue mushrooms, holly leaves, or berries

Instructions

Prepare the Sponge Cake:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it covers the edges.
  2. Whip Egg Whites: In a clean mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add ¼ cup of sugar and continue beating until stiff peaks form.
  3. Beat Egg Yolks: In another bowl, beat the egg yolks and the remaining ½ cup of sugar until thick and pale.
  4. Combine Dry Ingredients: Sift together cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg yolk mixture.
  5. Incorporate Egg Whites: Carefully fold the whipped egg whites into the batter, a little at a time, until fully combined.
  6. Bake the Sponge: Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Roll the Sponge:

  1. Invert the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
  2. Roll the Cake: Starting from a short edge, roll the warm cake (with the towel) into a tight spiral. Let it cool completely in the rolled position.

Prepare the Filling:

  1. Whip the Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake:

  1. Unroll and Fill: Gently unroll the cooled cake and spread the whipped cream filling evenly over the surface. Re-roll the cake without the towel.

Prepare the Frosting:

  1. Make the Chocolate Frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, and milk, and mix until smooth and spreadable.

Decorate the Cake:

  1. Frost the Log: Spread the frosting over the rolled cake, leaving the ends exposed if desired. Use a fork to create bark-like textures.
  2. Add Decorations: Dust with powdered sugar, add chocolate shavings, and place edible decorations like meringue mushrooms and holly leaves for a festive look.

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