Yule Log Recipe

[Popsickle]

Hey everyone, I want to introduce you to a holiday classic that’s as delicious as it is festive! Our Yule Log is a light and fluffy sponge cake filled with creamy goodness and covered in rich chocolate buttercream. Perfect for bringing some holiday magic to your dessert table!

Ingredients​

For the Sponge Cake:

• 4 large eggs
• 1/2 cup (100g) granulated sugar
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• 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

For the Filling:

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Buttercream:

• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 1/4 cup (30g) unsweetened cocoa powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract

For Decoration (optional):

• Chocolate shavings
• Fresh berries
• Powdered sugar for dusting

Instructions​

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
   • Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
2. Prepare the Sponge Cake:
   • In a large bowl, beat the eggs and granulated sugar together until pale and thick, about 5 minutes.
   • Sift in the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until well combined.
   • Stir in the vanilla extract.
   • Pour the batter into the prepared pan and spread it evenly.
   • Bake for 10-12 minutes, or until the cake springs back when lightly touched.
3. Roll the Cake:
   • While the cake is still warm, dust a clean kitchen towel with powdered sugar.
   • Carefully invert the cake onto the towel and peel off the parchment paper.
   • Starting from a short end, gently roll the cake up with the towel and let it cool completely.
4. Prepare the Filling:
   • In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Assemble the Yule Log:
   • Once the cake is cool, unroll it gently.
   • Spread the whipped cream filling evenly over the cake.
   • Re-roll the cake without the towel and place it seam-side down on a serving plate.
6. Make the Chocolate Buttercream:
   • In a bowl, beat the softened butter until creamy.
   • Gradually add the powdered sugar and cocoa powder, beating until smooth.
   • Add the milk and vanilla extract, beating until the buttercream is light and fluffy.
7. Decorate the Yule Log:
   • Frost the outside of the rolled cake with the chocolate buttercream, using a spatula to create a bark-like texture.
   • For a festive touch, decorate with chocolate shavings, fresh berries, or a dusting of powdered sugar.
8. Chill and Serve:
   • Refrigerate the Yule Log for at least 1 hour before serving.

Enjoy this classic Yule Log, a festive dessert that’s as beautiful as it is delicious!

 

[Peachy]

Heyyy! The light sponge cake combined with that creamy filling and rich chocolate buttercream will surely be a hit this holiday season.