Description
This classic Yule Log recipe features a light and airy chocolate sponge cake rolled with a fluffy whipped cream filling, frosted with rich chocolate buttercream textured to resemble tree bark, and decorated with festive touches like cranberries and rosemary for a charming holiday centerpiece.
Ingredients
Scale
For the Sponge Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Buttercream
- 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
For Decoration (optional)
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or evergreen
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Beat the egg whites in a clean bowl until soft peaks form, gradually adding 1/4 cup of the sugar until stiff peaks develop. In a separate bowl, beat the 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, and gently fold into the egg yolk mixture. Carefully fold the beaten egg whites into the batter without deflating it. Spread evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched. Immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar, starting from the short end, and let it cool completely inside the towel.
- Prepare the Filling: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the cake is fully cooled, unroll it gently and spread the whipped cream evenly over the surface.
- Roll the Cake: Roll the cake tightly again from the short end and wrap it securely in plastic wrap. Refrigerate for 1 hour to allow it to set and hold its shape before frosting.
- Make the Chocolate Buttercream: Beat the softened unsalted butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract in a bowl until smooth, creamy, and fluffy. Use a spatula to spread this buttercream evenly over the rolled cake, then texture the surface with a fork to mimic tree bark.
- Assemble the Yule Log: Remove the cake from plastic wrap and place it on a serving platter or rustic wooden board. Frost the entire cake with the chocolate buttercream, creating bark-like lines for authenticity. Decorate with fresh cranberries, edible mushrooms or meringue mushrooms, sprigs of rosemary, and edible glitter or snow to evoke a festive winter woodland scene.
- Final Touch: Lightly dust the finished Yule Log with powdered sugar to resemble fresh snow. Serve immediately or keep refrigerated until ready to serve.
Notes
- Serve the Yule Log on a wooden board or rustic platter for a cozy holiday presentation.
- The cake can be made a day in advance and stored covered in the refrigerator.
- When rolling the warm sponge cake, do it carefully to avoid cracking; the towel dusted with powdered sugar helps prevent sticking.
- For best whipping results, chill the bowl and beaters before whipping the cream.
- The chocolate buttercream can be adjusted in consistency with more milk or powdered sugar if needed.
- Use edible decorations specifically made for food safety if opting for glitter or decorative mushrooms.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
