Description
This Classic Yule Log recipe delivers a festive and elegant chocolate sponge cake rolled with a light almond whipped cream filling and coated in a rich chocolate buttercream frosting. Garnished with sugared cranberries and rosemary sprigs, it’s a perfect centerpiece for holiday celebrations.
Ingredients
Scale
For the Cake:
- 4 large eggs, separated
- 2/3 cup sugar, divided
- 1/2 cup all-purpose flour
- 2 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
For the Frosting:
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons 2% milk
- 2 teaspoons vanilla extract
For Garnish:
- Sugared cranberries
- Sugared rosemary sprigs
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, then grease the paper to ensure the cake doesn’t stick.
- Beat Egg Yolks: In a large bowl, beat the egg yolks with 1/3 cup sugar until the mixture is thick and has a lemon-yellow color, which indicates it’s well aerated.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/3 cup sugar while continuing to beat until stiff peaks are achieved, creating a fluffy meringue.
- Combine Yolks and Whites, Add Dry Ingredients: Gently fold the yolk mixture into the beaten egg whites to maintain the airy texture. In another bowl, whisk together the flour, cocoa, baking powder, and salt, then carefully fold these dry ingredients into the egg mixture until just combined and smooth.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched, indicating it’s fully cooked but still soft.
- Roll the Cake: Immediately invert the cake onto a clean kitchen towel dusted with confectioners’ sugar. Carefully peel off the parchment paper. Roll the cake up in the towel jelly-roll style and let it cool completely to set its shape.
- Make the Filling and Fill Cake: Beat the heavy cream, sugar, and almond extract until stiff peaks form to create a light whipped cream filling. Unroll the cooled cake gently, spread the filling evenly over the surface, then roll the cake back up without the towel.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add confectioners’ sugar, melted unsweetened chocolate, milk, and vanilla extract, beating until the frosting is smooth and spreadable.
- Frost and Decorate: Spread the chocolate frosting over the cake roll. Use a fork to create a bark-like texture on the surface for a traditional yule log look. Garnish with sugared cranberries and sugared rosemary sprigs for an elegant festive touch.
- Chill and Serve: Chill the frosted yule log before serving to allow the frosting to set properly and for the flavors to meld beautifully.
Notes
- Use a clean towel and dust it with confectioners’ sugar to prevent the cake from sticking while rolling.
- Be gentle when folding the batter to keep the cake light and airy.
- Sugared cranberries and rosemary can be prepared by dipping them in egg white and sprinkling sugar before drying.
- Let the cake cool completely before adding the filling to prevent it from melting.
- This cake is best served within 1-2 days of preparation for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
