Easy Yule Log Recipe
Ahh, Ye olde Yule Log. What's a Yule Log, you ask? Depends who you ask. Are you hungry or do you want to keep warm for the holidays? Find out the history of the Yule Log. Is it food - yes and also no! Apparently, the dessert cake, Chocolate Yule Log, was created after the one you place in your fireplace. This traditional Yule Log recipe is delicious, but it also serves as a great family tradition when you make it with your children. Watch the Yule Log video below while you bake. Enjoy!
How to Make a Yule Log
This spongy, oil-less Yule Log cake comes from Taste of Home as part of its Chocolate Cherry Cream-Filled Log Recipe. We made a few adjustments. Instead of the whipped cream filling, we used a Cherry Almond Buttercream with chopped Chocolate Covered Cherries folded in. Top your cake roll with chocolate ganache, melted milk chocolate chips, or just dust with some powdered sugar. We made our Yule Log festive by adding green paper leaves that adorn the cherries. You can also make the leaves with edible ganache.
Hallmark's Yule Log Video You Tube
Yule Log Cake:
4 eggs, separated
1/3 c. plus 1/2 c. sugar, divided
1 t. vanilla extract
1/2 c. all-purpose flour
1/3 c. baking cocoa
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/3 c. water
1. Place egg whites in a small bowl and let stand for 30 minutes at room temperature. Line a greased 15 in. x 10 in. x 1 in. baking pan with waxed paper. Grease the paper and set aside. Preheat oven to 375 degrees F.
2. In a large bowl, beat egg yolks on high for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 c. sugar. Beat in vanilla.
3. Sift the flour, cocoa, baking powder, baking soda, and salt together twice. Gradually add to the yolk mixture alternately with 1/3 c. water. Beat well after each addition.
4. In a small bowl with clean beaters, beat egg whites on medium until soft peaks form. Gradually beat in 1/2 c. sugar, 1 T. at a time, on high speed until stiff peaks form. Carefully fold egg whites into batter. Spread evenly into prepared pan.
5. Bake at 375 degrees F for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Dust a kitchen towel completely with confectioner's sugar. Invert the cake onto the towel. Carefully peel off the waxed paper. Roll up the cake in the towel, starting with the short side. Cool completely on a wire rack.
6. Prepare Cherry Almond Buttercream.
7. Unroll cake. Spread filling evenly over the cake to within 1/2 in. of the edges. Roll the cake again, without the towel. Place seam side down on a serving platter. Top as desired. Slice off the uneven ends of the cake before serving.
Cherry Almond Buttercream with Chocolate Covered Cherries:
3 c. Confectioner's sugar
1 stick butter, softened
3 t. almond extract
2 T. milk
2 T. maraschino cherry juice
6 chocolate covered cherries, coarsely chopped
1. Beat butter until creamy.
2. Add confectioner's sugar and beat until combined. Add almond extract and cherry juice and beat until combined. Add milk, if necessary, for consistency. Beat until smooth.
3. Gently fold in chopped candy.
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