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Classic Yule Log Recipe

Classic Yule Log Recipe
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★★★★★

5.2 from 9 reviews

This Classic Yule Log Recipe is a traditional holiday dessert featuring a light and airy chocolate sponge cake rolled with a fluffy whipped cream filling, then coated in rich chocolate buttercream. Decorated with festive cranberries, edible mushrooms, and fresh evergreen sprigs, this elegant dessert brings a cozy and rustic charm to any holiday table.

Ingredients

Scale

Sponge Cake

  • 4 large eggs (separated)
  • 1/2 cup granulated sugar (divided)
  • 1/3 cup all-purpose flour
  • 1/4 cup cocoa powder (unsweetened)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Whipped Cream Filling

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

Chocolate Buttercream Frosting

  • 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

Decorations

  • Fresh cranberries
  • Edible mushrooms or meringue mushroom kit
  • Edible glitter or confectioners’ sugar (for snow effect)
  • Fresh sprigs of rosemary or evergreen

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper to prevent sticking. In a clean mixing bowl, beat the egg whites until soft peaks form, gradually adding 1/4 cup of granulated sugar until stiff peaks are achieved. In another bowl, beat egg yolks with the remaining 1/4 cup sugar until pale and thick, then stir in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg yolk mixture, followed by the beaten egg whites, taking care not to deflate the batter. Pour the batter evenly into the prepared pan and bake for 10-12 minutes or until the cake springs back when touched.
  2. Roll the Cake: Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel starting from the short end to form a spiral. Let the rolled cake cool completely in the towel to set its shape.
  3. Prepare the Whipped Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This creamy filling will provide a light contrast to the rich chocolate sponge.
  4. Fill the Cake: Unroll the cooled cake gently and spread the whipped cream filling evenly over the surface. Then, roll the cake tightly back up without the towel this time. Wrap it in plastic wrap and chill in the refrigerator for at least 1 hour to allow the filling to set.
  5. Make the Chocolate Buttercream: Beat softened butter until creamy, then gradually add powdered sugar and cocoa powder. Add the milk and vanilla extract, continuing to beat until the frosting is light and fluffy, perfect for coating the cake with a rich chocolate flavor.
  6. Assemble the Yule Log: Remove the chilled cake from the refrigerator and unwrap it. Spread the chocolate buttercream evenly over the entire cake. Use a fork or spatula to create bark-like lines in the frosting, giving your yule log a realistic wood texture.
  7. Decorate: Garnish the frosted log with fresh cranberries, edible mushrooms or meringue mushrooms, edible glitter or dust confectioners’ sugar over it to mimic snow, and fresh sprigs of rosemary or evergreen for a festive touch.
  8. Final Presentation: Place your classic Yule Log on a rustic wooden serving board or elegant platter to present at your holiday gathering. Slice and serve chilled or at room temperature for a festive dessert that delights the senses.

Notes

  • For best results, ensure the egg whites are beaten to stiff peaks to give the sponge its light texture.
  • Be gentle when folding in dry ingredients and egg whites to maintain the batter’s airiness.
  • Chilling the rolled cake with filling helps it keep its shape and makes slicing easier.
  • You can substitute the decorations with other edible festive items like sugared cranberries or marzipan holly leaves.
  • Store leftovers covered in the refrigerator and consume within 2-3 days for freshness.

Nutrition

Keywords: Yule log, Bûche de Noël, Christmas dessert, chocolate cake roll, holiday dessert, festive cake, sponge cake, whipped cream filling

Find it online: https://lucabites.com/classic-yule-log-recipe/