Description
This classic Yule Log recipe features a light cocoa sponge cake rolled with whipped cream filling and frosted with a rich chocolate buttercream. Decorated with festive touches like fresh cranberries and edible mushrooms, it makes a perfect elegant holiday dessert.
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 the 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 sugar until stiff peaks form. In a separate bowl, beat egg yolks with the remaining 1/4 cup sugar until pale and thick, then stir in vanilla extract. Sift flour, cocoa powder, baking powder, and salt together and gently fold into the egg yolk mixture. Carefully fold in the beaten egg whites. Spread batter evenly in pan and bake for 12 minutes or until the cake springs back when touched. Immediately roll the warm cake in a kitchen towel dusted with powdered sugar, starting from the short end, and let cool completely inside the towel.
- Prepare the Filling: In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once cake is cooled, gently unroll and spread whipped cream evenly over the surface.
- Roll the Cake: Roll the cake tightly from the short end and wrap in plastic wrap. Refrigerate for 1 hour to set before frosting.
- Make the Chocolate Buttercream: Beat softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy. Spread buttercream over the cake using a spatula, then texture with a fork to resemble tree bark.
- Assemble the Yule Log: Unwrap chilled rolled cake and place on a serving platter. Frost entirely with chocolate buttercream, creating bark-like lines. Decorate with fresh cranberries, edible mushrooms, rosemary, and other seasonal items as desired.
- Final Touch: Dust the cake with powdered sugar to resemble fresh snow. Present on a rustic wooden serving board for an elegant holiday vibe.
Notes
- Use a clean kitchen towel dusted with powdered sugar to prevent the sponge cake from sticking when rolling.
- The cake can be made a day in advance and stored wrapped in the refrigerator, which makes assembly easier.
- For decoration, edible mushrooms can be made from a meringue mushroom kit or substituted with chocolate mushrooms.
- Ensure the heavy cream is well chilled before whipping for best volume and stiffness.
- Use a fork to texture the buttercream to mimic natural tree bark appearance.
- If preferred, milk can be substituted with cream in the buttercream to enhance richness.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 120 mg
