Description
This classic Yule Log recipe features a light and airy chocolate sponge cake filled with whipped cream and covered in rich chocolate buttercream. Perfect for festive holiday celebrations, the cake is decorated to resemble a rustic log with festive touches like fresh cranberries, edible mushrooms, and sprigs of rosemary. The delicate sponge cake is rolled while warm to achieve a perfect log shape, then chilled and frosted with textured buttercream to mimic tree bark, finished with a dusting of powdered sugar snow.
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 your 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 half of the sugar (1/4 cup) until stiff peaks form. In another bowl, beat the egg yolks with the remaining sugar (1/4 cup) until pale and thick, then mix in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold this into the egg yolk mixture. Carefully fold the egg whites into the batter, preserving as much air as possible. Spread the batter evenly in the pan and bake for 10–12 minutes, or until the cake springs back when lightly touched. Immediately roll the warm cake in a powder sugar-dusted kitchen towel from the short end and allow it to cool completely inside the towel.
- Prepare the Filling: Using a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the sponge cake is fully cooled, gently unroll it and spread the whipped cream evenly over the surface.
- Roll the Cake: Roll the cake tightly from the same short end, ensuring no air pockets. Wrap the roll tightly in plastic wrap and refrigerate for 1 hour to allow it to set firmly before frosting.
- Make the Chocolate Buttercream: In a bowl, beat the softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth, light, and fluffy. Use a spatula to spread the buttercream evenly over the chilled cake roll. Texture the frosting with a fork to create bark-like ridges and patterns.
- Assemble the Yule Log: Remove the cake from plastic wrap and place it carefully on a serving platter or rustic wooden board. Frost the entire surface with the chocolate buttercream, enhancing the bark texture. Decorate the log with fresh cranberries, edible mushrooms, rosemary sprigs, and other festive elements as desired.
- Final Touch: Lightly dust the entire cake with powdered sugar to simulate freshly fallen snow, enhancing the festive appearance before serving.
Notes
- Serve the Yule Log on a wooden board or rustic platter for an authentic holiday presentation.
- The cake can be made a day in advance and stored in the refrigerator, wrapped tightly to maintain moisture.
- If desired, substitute heavy cream with a non-dairy whipping cream for a lactose-free version.
- For extra flavor, a splash of liqueur or coffee can be added to the buttercream.
- Use caution when rolling the cake warm to avoid cracking; rolling immediately helps maintain flexibility.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 85 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 115 mg
