Description
This classic Yule Log recipe features a light and airy chocolate sponge cake rolled with a fluffy whipped cream filling and frosted with rich chocolate buttercream. Decorated with festive cranberries, edible mushrooms, and rosemary sprigs, it makes an elegant centerpiece dessert perfect for holiday celebrations.
Ingredients
Scale
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
Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
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
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 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 in the beaten egg whites without deflating the batter. Spread the batter evenly in the prepared pan and bake for 12 minutes, or until the cake springs back when lightly touched. Immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar 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 completely cooled, gently unroll it and spread the whipped cream evenly over the surface.
- Roll the cake: Roll the cake tightly from the short end again and wrap it in plastic wrap. Refrigerate for 1 hour to help it set before frosting.
- Make the chocolate buttercream: Beat the softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy. Use a spatula to spread the buttercream over the cake, then texture it with a fork to resemble tree bark.
- Assemble the yule log: Unwrap the chilled rolled cake and place it on a serving platter. Frost the entire cake with the chocolate buttercream, creating bark-like lines with a fork or spatula. Decorate with fresh cranberries, edible mushrooms, rosemary sprigs, and other seasonal decorations as desired.
- Final touch: Dust the finished cake with powdered sugar to resemble fresh snow. Present on a rustic wooden serving board for an elegant holiday centerpiece.
Notes
- Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking when rolling.
- Ensure the egg whites are beaten to stiff peaks for a light and airy sponge.
- The cake can be made a day in advance and stored wrapped in plastic in the refrigerator.
- For a dairy-free option, substitute heavy cream and butter with plant-based alternatives.
- Decorations like edible mushrooms can be replaced with meringue mushrooms for a charming look.
- Chilling the rolled cake before frosting helps maintain the shape and makes spreading buttercream easier.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
