Christmas Yule Log

Christmas Yule Log

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A few years ago I made my first Christmas Yule Log and it was so much fun and surprisingly easy that I decided to make it an annual tradition! Delicious chocolate sponge cake rolled up in a creamy filling and covered in a rich ganache icing. So yummy!

I always thought rolled cakes of any kind would be too difficult to try and make. I was SO wrong! There are lots of how-to videos online that show how to roll and unroll the cake.

Filling Yule Log with Cream

Some advise to roll your sponge cake using a pastry cloth or clean dishcloth, but I found that parchment paper works, too. So, whether you’re in the mood to make a strawberry cake roll, a pumpkin roll, or this Christmas Yule Log, don’t be afraid to try! Jump in and do it!

 

Ingredients Needed to Make a Christmas Yule Log

  • all-purpose flour
  • unsweetened cocoa powder
  • baking powder
  • salt
  • large eggs (6 of them)
  • granulated sugar
  • vanilla extract
  • cream of tartar

For the Filling:

  • heavy cream
  • powdered sugar
  • vanilla extract
  • pinch of salt

For the Icing:

  • semi-sweet chocolate chips (I like using Ghirardelli for this)
  • heavy whipping cream

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather your equipment and ingredients so that you have everything close at hand at the counter or table.

Line a jelly roll pan with parchment paper and grease with cooking spray.

Making the Sponge Cake:

In a small bowl, combine all-purpose flour, cocoa powder, baking powder and salt.

Using a large mixing bowl, beat egg yolks until thick. Add 1/2 cup granulated sugar and beat until pale. Mix in flour ingredients.

In another large bowl, whisk egg whites until foamy. Add remaining 1/4 cup sugar, a little at a time, along with vanilla and cream of tartar. Whisk until stiff peaks form.

Gently stir half of egg whites into cake batter, then fold in remaining egg whites to make a fluffy light batter.

Pour batter into prepared baking sheet and spread to edges in an even layer. Bake in preheated oven until cake springs back when lightly pressed, about 10-12 minutes.

Rolling the Cake:

Dust a clean kitchen towel with powdered sugar and run a thin knife around cake edges. Invert warm cake onto towel and a peel of parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely rolled up.

Making the Filling and the Ganache Icing:

To make the filling, in a large bowl, mix together the heavy cream, powdered sugar, vanilla extract, and salt. Whisk on high until stiff peaks form. Refrigerate until ready to use.

To make the Ganache Icing, place chocolate chips in a medium glass bowl. Add heavy cream. Microwave for 45-60 second intervals until the chocolate has melted, being careful not to overheat the chocolate.

Let it sit for 7-10 minutes until the chocolate has melted, then stir to combine. Allow to cool until it has reached the right consistency for spreading.

Assembling the Yule Log:

When the cake is cool, carefully unroll and spread filling evenly to the edges of the cake.

Roll back into a log, this time without the towel, and place seam side down on a platter. Refrigerate for 45 minutes.

Decorating the Yule Log

Spread the cooled ganache onto the cake, spreading all over along the sides and also the front and back. Using a fork, mark the sides of the cake to give a ridged appearance of bark.

Store cake in refrigerator until time to serve. Before serving, dust lightly with powdered sugar. Serves 8-10.

 

See more Desserts Here. Browse  Christmas Baking Ideas Here. View more Chocolate Recipes Here. 

Christmas Yule Log, Holiday Baking, Holiday Meal Ideas

Christmas Yule Log

5 from 1 vote
Print Rate
Course: Dessert
Cuisine: French
Keyword: Cake, Chocolate, Christmas Traditions, Cream filling, Ganache Icing, Holiday Baking, Rolled Cakes
Prep Time: 28 minutes
Cook Time: 12 minutes
Resting Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Equipment

KitchenAid Mixer
Baking Sheet
Cotton Dish Towels
Glass Mixing Bowls

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 large eggs separated
  • 3/4 cup granulated sugar divided
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Filling:

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Ganache Icing

Instructions

  • Preheat oven to 350 degrees. Gather your equipment and ingredients so that you have everything close at hand at the counter or table.
    Line a jelly roll pan with parchment paper and grease with cooking spray.

Making the Sponge Cake:

  • In a small bowl, combine all-purpose flour, cocoa powder, baking powder and salt.
  • In a large mixing bowl, beat egg yolks until thick. Add 1/2 cup granulated sugar and beat until pale. Mix in flour ingredients.
  • In another large bowl, whisk egg whites until foamy. Add remaining 1/4 cup sugar, a little at a time, along with vanilla and cream of tartar. Whisk until stiff peaks form.
  • Gently stir half of egg whites into cake batter, then fold in remaining egg whites to make a fluffy light batter.
  • Pour batter into prepared baking sheet and spread to edges in an even layer. Bake in preheated oven until cake springs back when lightly pressed, about 10-12 minutes.

Rolling the Cake:

  • Dust a clean kitchen towel with powdered sugar and run a thin knife around cake edges. Invert warm cake onto towel and a peel of parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely rolled up.

Making the Filling and the Ganache Icing:

  • To make the filling, in a large bowl, mix together the heavy cream, powdered sugar, vanilla extract, and salt. Whisk on high until stiff peaks form. Refrigerate until ready to use.
  • To make the Ganache Icing, place chocolate chips in a medium glass bowl. Add heavy cream. Microwave for 45-60 second intervals until the chocolate has melted, being careful not to overheat the chocolate. Let it sit for 7-10 minutes until the chocolate has melted, then stir to combine. Allow to cool until it has reached the right consistency for spreading.

Assembling the Yule Log:

  • When the cake is cool, carefully unroll and spread filling evenly to the edges of the cake.
  • Roll back into a log, this time without the towel, and place seam side down on a platter. Refrigerate for 45 minutes.
  • Spread the cooled ganache onto the cake, spreading all over along the sides and also the front and back. Using a fork, mark the sides of the cake to give a ridged appearance of bark.
  • Store cake in refrigerator until time to serve. Before serving, dust lightly with powdered sugar. Serves 8-10.
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