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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Yule Log Cake

 

Ingredients

For the Sponge Cake:

  • 4 large eggs, separated
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) granulated sugar (for egg whites)
  • 1 tsp pure vanilla extract
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the Filling:

  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract

For the Chocolate Ganache Frosting:

  • 1 cup (170g) semisweet chocolate chips or chopped chocolate
  • 1/2 cup (120ml) heavy cream
  • 1 tsp unsalted butter (optional, for shine)

For Decoration (Optional):

  • Powdered sugar (for "snow")
  • Chocolate shavings, berries, or sprigs of rosemary (for a festive touch)


Instructions

Step 1: Prepare the Sponge Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal.
  2. Whip the Egg Yolks: In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale yellow (about 3 minutes). Stir in the vanilla extract.
  3. Whip the Egg Whites: In a separate bowl, beat the egg whites with 1/4 cup sugar until stiff peaks form.
  4. Combine and Sift Dry Ingredients: Gently fold the whipped egg whites into the yolk mixture. Sift in the flour, cocoa powder, baking powder, and salt, folding carefully to maintain airiness.
  5. Bake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when touched.

Step 2: Roll the Cake

  1. 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 gently (with the towel inside) starting from the short end. Let it cool completely in this rolled shape.

Step 3: Prepare the Filling

  1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 4: Assemble the Cake

  1. Carefully unroll the cooled sponge cake. Spread the whipped cream filling evenly over the surface.
  2. Roll the cake back up tightly (without the towel) and place it seam-side down on a serving platter.

Step 5: Make the Ganache Frosting

  1. Heat the heavy cream in a small saucepan or microwave until just simmering.
  2. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and glossy. Add butter if desired.
  3. Let the ganache cool slightly until it thickens to a spreadable consistency.

Step 6: Frost and Decorate

  1. Spread the ganache over the rolled cake, leaving the ends bare for a log-like appearance. Use a fork to create bark-like texture.
  2. Dust with powdered sugar for a snowy effect. Decorate with chocolate shavings, berries, or sprigs of rosemary.
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