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Classic Yule Log Recipe

Classic Yule Log Recipe: A Cozy Family Holiday Treat

This Classic Yule Log Recipe is a festive dessert that combines chocolate sponge cake with a creamy filling, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 slices
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Can use brown sugar for a deeper flavor.
  • 1 cup All-Purpose Flour Gluten-free option: almond flour or a gluten-free blend.
  • 1/3 cup Cocoa Powder Unsweetened dark cocoa for a more intense chocolate flavor.
  • 1 teaspoon Baking Powder Ensure it’s fresh for best results.
  • 1/4 teaspoon Salt Use kosher or sea salt for better flavor distribution.
  • 3 large Eggs Use room temperature for better incorporation.
For the Filling
  • 1 cup Heavy Cream Chill to ensure stiff peaks when whipped.
  • 1/4 cup Powdered Sugar May need adjustments based on consistency preference.
For the Buttercream Frosting
  • 1 cup Unsalted Butter Can use margarine for a dairy-free option.
  • 2 teaspoons Vanilla Extract Almond extract for a different flavor profile.
  • 2-4 tablespoons Milk or Cream Use as needed based on ambient temperature.
  • 1/3 cup Cocoa Powder Essential for a decadent buttercream.
For Decoration
  • 2 tablespoons Powdered Sugar Creates a winter wonderland aesthetic.
  • 1 cup Sugared Cranberries Great for enhancing presentation and taste.
  • 3-4 sprigs Rosemary Adds a rustic charm to your log.

Equipment

  • Jelly Roll Pan
  • mixing bowls
  • electric mixer
  • Parchment paper
  • Lint-Free Kitchen Towel

Method
 

Basic Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a jelly roll pan lined with parchment paper.
  2. Combine egg yolks and granulated sugar in a large bowl, whisk until thick and creamy for about 5 minutes.
  3. Fold in flour, cocoa powder, baking powder, and salt until just combined.
  4. In a separate bowl, whip egg whites to stiff peaks and fold into the batter gently.
  5. Spread the batter evenly in the pan and bake for 12 minutes, until set and slightly puffed.
  6. Dust a kitchen towel with powdered sugar, turn the cake onto it, and roll tightly while warm.
  7. Whip heavy cream with powdered sugar and spread over the cooled cake before rolling it up again.
  8. Beat butter until creamy, mix in powdered sugar and cocoa, then frost the cake.
  9. Use a fork to create bark-like lines on the frosting and decorate with sugared cranberries and rosemary.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results.

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