From our Popular Recipe results for Christmas Appetizers
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Christmas Yule Log
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar, divided
- pinch salt
For the filling:
- 1 1/4 cup whipping cream
- 1/4 cup powdered sugar
- 1 tsp. vanilla extract
- pinch salt
For the butter cream frosting:
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cup powdered sugar
- 5 Tbsp. cocoa powder
- 1 tsp. vanilla extract
- 3 Tbsp. heavy cream
- pinch salt
Garnish:
- rosemary twigs or mistletoe
- sugared cranberries
- chocolate curls
Method
- Pre-heat oven to 350 F (180 C)
- Line a jelly roll (Swiss roll) pan with parchment paper and grease with cooking spray
- In a large bowl, combine the flour, cocoa and salt; set aside
- Separate the six eggs
- In one bowl, beat together the egg yolks and 1/2 cup sugar until the mixture is frothy and turns pale yellow
- Melt the semi-sweet chocolate chips in a heat-proof bowl placed over a pan of simmering water (or in the microwave)
- Beat this mixture into the flour/cocoa mixture
- In a separate bowl, beat the six egg whites until soft peaks form
- Then add the remaining 1/4 cup sugar until stiff peaks form
- Gently fold the egg white mixture into the egg yolk/flour mixture, making sure the cake batter remains light and airy (do not over-mix)
- Pour the batter into the prepared cake pan and spread evenly
- Bake for 12 minutes until the top of the cake is ‘springy’ to the touch
- Turn the cake over onto a clean towel that has been dusted with powdered sugar (bottom of cake now facing up)
- Remove the parchment paper and let the cake cool just for a FEW MINUTES
- Starting from the short end of the cake, use the towel to roll the cake up into a tight cylinder, ending with the seam side facing down
- Roll up gently to ensure that the cake does not break
- Let cool completely in the towel
For the Filling:
- Using electric beaters, beat together the cream, powdered sugar, vanilla flavoring and salt until stiff peaks form
- Roll out the cooled cake and spread the filling evenly
- Roll the cake back up in the towel into a tight log shape- seam side facing down
- Place in the fridge for at least one hour to cool
For the butter cream icing:
- In a medium-sized bowl, beat the softened butter until smooth
- Add the powdered sugar and cocoa until no lumps remain
- Add the cream, vanilla and salt
- When ready to serve, trim the ends of the cake, then frost with the butter cream, spreading the icing coarsely to resemble the texture of a wooden log
- Garnish with sugared cranberries and rosemary sprigs and dust with powdered sugar