Yule Log Recipe
The Yule log tradition began in Northern Europe, where families would burn an actual log as part of winter solstice celebrations. Over time, as fireplaces became smaller and the practice of burning large logs declined, the edible version of the Yule log—an intricate rolled sponge cake decorated to resemble a log—became popular.
Equipment
- 10x15-inch jelly roll pan (or any shallow baking sheet)
- Parchment paper
- Electric mixer (for whipping the cream and egg whites)
- SpatulaWhisk
- Cooling rack
Ingredients
For the Cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache Frosting:
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1 teaspoon butter (for extra shine)
For Decoration (Optional):
- Powdered sugar (for dusting, to resemble snow)
- Fresh berries or mint leaves
- Chocolate shavings or meringue mushrooms
Instructions
- Preheat the OvenPreheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper. This will help prevent the cake from sticking.
- Prepare the Sponge Cake BatterIn a large bowl, beat the egg yolks and 1/4 cup of sugar until the mixture turns pale yellow and thick. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the egg yolk mixture.
- In another clean bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture. Be careful not to overmix, as this could deflate the batter.
- Bake the CakeSpread the batter evenly into the prepared jelly roll pan. Bake for about 10 minutes or until the cake springs back when lightly touched.
- Roll the CakeWhile the cake is still warm, carefully roll it up with the parchment paper (starting from the short end). This helps shape the cake without cracking. Let it cool completely in the rolled shape on a cooling rack.
- Prepare the Whipped Cream FillingIn a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- Unroll and Fill the CakeOnce the cake has cooled, gently unroll it and spread the whipped cream filling evenly across the surface. Roll it back up without the parchment paper this time. Place it seam-side down on a serving platter.
- Make the Chocolate GanacheIn a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour it over the chocolate chips in a bowl. Let it sit for a minute before stirring until smooth. Stir in the butter for extra shine.
- Frost the CakeSpread the chocolate ganache evenly over the rolled cake, creating a rough texture to mimic tree bark. You can also use a fork to create wood-grain patterns.
- Decorate and ServeDust the cake with powdered sugar to resemble snow and garnish with berries, mint leaves, or meringue mushrooms for a festive touch.