Description
This classic Yule Log recipe features a light and airy chocolate sponge cake filled with whipped cream and coated with rich chocolate buttercream. Decorated with seasonal touches like fresh cranberries, edible mushrooms, and powdered sugar ‘snow,’ this elegant dessert is perfect for a festive holiday celebration.
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 (powdered sugar)
- 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 another 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, then gently fold into the yolk mixture. Carefully fold in the beaten egg whites, taking care not to deflate the batter. Spread evenly in the pan and bake for 10–12 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 it cool completely inside the towel.
- Prepare the Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the 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 short end again and wrap it in plastic wrap. Refrigerate for 1 hour to set before frosting.
- Make the Chocolate Buttercream: Beat the softened unsalted butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy. Spread the buttercream over the chilled cake, using a spatula or fork to create bark-like texture on the surface.
- Assemble the Yule Log: Place the frosted cake on a serving platter. Decorate with fresh cranberries, edible mushrooms, rosemary sprigs, and other seasonal decorations to your liking.
- Final Touch: Dust the entire cake lightly with powdered sugar to resemble fresh snow. Serve on a rustic wooden board for a cozy and elegant holiday presentation.
Notes
- Serve the Yule Log on a wooden board or rustic platter for a festive holiday presentation.
- The cake can be made a day in advance and stored covered in the refrigerator.
- Handle the egg whites gently to keep the sponge light and airy.
- Ensure the cake is completely cooled before spreading the filling to prevent it from melting.
- Use fresh seasonal decorations for a natural and festive look.
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 120mg
