I made my first (edible) Yule log tonight.
It was easier than I had thought, having anticipated it all falling apart at the crucial ‘rolling stage’.
It was all smooth sailing though, and I can’t wait to taste test it tomorrow.
I found the recipe at this wonderful site, a place I will surely be visiting more often.
- 6 egg whites, room temperature (appx 1 hr)
- 3/4 cup sugar
- 6 egg yolks
- 1/3 cup unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1 dash salt
- confectioners’ sugar
- 1 1/2 cups heavy cream, chilled
- 1/2 cup confectioners’ sugar
- 1/4 cup unsweetened cocoa
- 2 teaspoons instant coffee
- 1 teaspoon vanilla extract
Grease the bottom of a 15x10x1″ jelly roll pan (this is a slice pan); line w/ waxed paper; grease slightly. Preheat oven to 190 celsius. In a large electric mixer bowl, at high-speed, beat egg whites until soft peaks form when beaters are slowly lifted. Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
With the same beaters, beat yolks at high-speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes. At low-speed, beat in cocoa, vanilla, salt, just until smooth. With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
Spread evenly in pan. Bake 15 minutes, just until surface springs back when gently pressed with fingertip.Sift confectioner’s sugar in a 15×10″ rectangle on a clean linen towel. Turn cake out on sugar; lift off pan; peel paper off cake. Roll up cake jelly roll fashion, starting with the short end towel and all. Cool completely on rack, seam side down.
FILLING: Combine ingredients in medium bowl. Beat with electric mixer until thick; chill.
TO ASSEMBLE: Unroll cake; spread with filling to 1″ from edge; re roll. Place, seam side down, on plate. Cover loosely with foil. Chill at least 1 hour before serving.
TO SERVE: Sprinkle yule log w/ confectioner’s sugar and decorate with red candied cherries and green angelica “leaves”. If you can’t find angelica, use cut up green candied cherries.
NOTE: You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.