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Christmas Yule Log Recipe

Christmas Yule Log Recipe

The Christmas Yule Log is a classic holiday dessert featuring a rich, moist chocolate sponge cake rolled with creamy filling and decorated to resemble a log. It's a festive and delicious centerpiece for your Christmas celebration, often adorned with powdered sugar "snow," chocolate shavings, or marzipan decorations for extra flair!
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Course: Dessert
Cuisine: American
Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes
Calories: 502kcal
Author: Anne Carter
Servings: 8

Equipment

Ingredients

Sugared Cranberries & Rosemary

  • 1 cup 100g fresh cranberries (do not use frozen)
  • 4 –5 rosemary sprigs
  • 3/4 cup 180ml water
  • 1 and 1/4 cups 250g granulated sugar, divided

Cake

  • 1 and 1/3 cups 157g cake flour
  • 1 teaspoon baking powder
  • 2 Tablespoons 10g unsweetened natural or dutch-process cocoa powder
  • 1/2 teaspoon salt
  • 6 large eggs separated and at room temperature
  • 1 cup 200g granulated sugar, divided
  • 2 Tablespoons 30ml vegetable oil, canola oil, or melted coconut oil
  • 1 and 1/2 teaspoons pure vanilla extract

For Rolling

  • 3 Tablespoons 15g unsweetened natural or dutch-process cocoa powder
  • 1 large egg white at room temperature
  • Meringue Mushrooms
  • less than 1/8 teaspoon cream of tartar about 1/16 teaspoon
  • pinch salt
  • 2 Tablespoons 25g granulated sugar
  • 1/2 teaspoon unsweetened natural or dutch-process cocoa powder optional for dusting
  • 1 ounces 28g semi-sweet chocolate, finely chopped

Cocoa Hazelnut Whipped Cream

  • 1 and 1/2 cups 360ml cold heavy cream
  • 2 Tablespoons 30ml Frangelico liqueur
  • 1/4 cup 30g confectioners’ sugar
  • 1 Tablespoon 5g unsweetened natural or dutch-process cocoa powder
  • 1/2 cup 60g finely chopped hazelnuts (optional)

Ganache Topping

  • 6 ounces 170g semi-sweet chocolate, finely chopped
  • 3/4 cup 180ml heavy cream

Instructions

  • Preheat the oven to 350°F and line a 17x12 inch jelly roll pan with parchment paper, ensuring it sticks up at least an inch above the sides.
    Preheating the oven to 350°F and lining a 17x12 inch jelly roll pan with parchment paper to prevent sticking.
  • Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
  • In a large bowl, whisk the egg yolks and sugar until well combined. Add sour cream, melted butter, and vanilla, then whisk again.
    Mixing egg yolks and sugar in a large bowl until well combined, creating the base for the cake batter.
  • Gently fold the dry ingredients into the wet ingredients until well combined.
    Pouring sour cream, melted butter, and vanilla into the egg yolk mixture for a rich cake batter
  • In a separate bowl, whip egg whites on high until stiff peaks form.
  • Fold one-third of the whipped egg whites into the batter to loosen it, then gently fold in the remaining egg whites.
    Gently folding the whisked dry ingredients into the wet mixture to create a smooth cake batter.
  • Spread the batter evenly into the pan and bake for 10-12 minutes, until the cake springs back and a toothpick comes out clean.
    preading the smooth cake batter evenly in the parchment-lined pan, ready for baking.
  • After baking, lift the cake out of the pan using the parchment paper, roll it up while still warm, and let it cool completely.
    olling the freshly baked cake with parchment paper while still warm, allowing it to cool in a rolled shape.

Nutrition

Calories: 502kcal | Carbohydrates: 50.5g | Protein: 8.3g | Fat: 31g | Cholesterol: 142.1mg | Sodium: 462mg | Sugar: 38g