Best Classic Yule Log Recipes

CLASSIC YULE LOG

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.
• Sift together flour, cocoa, baking powder, and salt.
• Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.
• Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top.
• Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.
• Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.
• Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate.
• To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.
• To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!

CLASSIC YULE LOG

Steps:

• Preheat oven to 350 degrees F.
• Grease a 15 X 10" jelly roll pan. Line with a sheet of waxed paper. Grease paper as well.
• Sift together the flour, cocoa, baking powder and salt.
• In separte bowl, beat together sugar and egg yolks. Alternate adding the milk and the flour mixture into the egg and sugar mix.
• In another separtate bowl, using clean mixer blades, beat egg whites until stiff but not dried out. Fold one third of the egg whites into the other mixture. Then carefully fold in remaining egg whites.
• Spread batter into pan, smooth out the top.
• Bake for 12 minutes, or until set.
• While waiting for cake to cook, prepare whipping cream. Beat whipping cream with 1 tablespoon sugar until thick. Set aside in the fridge.
• When cake is done, remove from oven. Dust a clean tea towel with icing sugar. Turn cake out onto this. Remove waxed paper. Cut edges of cake to make a nice even looking rectangle. Starting with the short side, roll the cake up jelly-roll style. Transfer seam side down to a rack for cooling. (30 minutes).
• While cake is cooling, prepare icing:.
• In a small pot, bring cream, melted chocolate and butter to a low boil over medium low heat. Stir vigorously until blended. Remove from heat and let stand.
• On a flat surface dusted with remaining icing sugar, knead food colouring into each piece of marzipan, (as many colours as you'd like)until well blended.
• Unroll the now cooled cake and spread the whipped cream over it to with 1 inch of all sides. Re-roll cake. Place seam side down on serving dish.
• Spread icing over top and sides and ends of cake.
• Roll out marzipam with a rolling pin and cut into various shapes with cookie cutters or a knife. Arrange on cake. Sift a small amount of icing sugar on completed cake to make it looked like a light dusting of snow.

CLASSIC YULE LOG

Steps:

• Heat oven to 375 degrees . Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Line bottom of pan with wax paper and coat paper with spray. Set aside.
• In a small bowl, whisk cocoa powder, flour and baking powder. In a large bowl, whip egg whites, cream of tartar and salt until frothy. Gradually beat in 1/4 cup of the granulated sugar until medium shiny peaks form, about 5 minutes. Set aside. With the same beaters, beat egg yolks, remaining 1/2 cup granulated sugar and the vanilla until pale and thick, about 4 minutes. Fold egg yolk mixture into whipped egg whites. Fold in flour mixture in 2 batches. Spread into prepared pan. Bake at 375 degrees for 12 to 14 minutes, until cake springs back lightly when touched.
• Dust confectioners' sugar on a clean cotton kitchen towel. Run a thin knife around cake edges and invert onto prepared towel. Remove wax paper. Roll up cake and towel, starting from a short side. Let cool completely.
• While cake cools, heat chocolate in microwave 1 minute, stirring until smooth. Set aside to cool slightly. In a large bowl, beat cream cheese and butter. Gradually beat in confectioners' sugar and vanilla. Spoon 11/2 cups of the cream cheese mixture into a medium bowl. Beat 1/2 cup of the heavy cream until medium soft peaks form. Fold into first bowl of cream cheese mixture to lighten. Beat melted chocolate, salt and remaining 1/4 cup heavy cream into second bowl of mixture.
• Carefully unroll cake. Spread white filling to within 1/2 inch of edge of cake. Re-roll cake (without towel) and place seam side down on platter. Refrigerate 30 minutes, if very soft. Spread with chocolate frosting, using a fork to give the ridged appearance of bark. Top with chocolate shavings.
• To create knot on side of cake, place 3 marshmallows in a tight cluster on one side. Cover with frosting, swirling decoratively. Add Candy Mushrooms to platter, if using.
• Snip a marshmallow in half with scissors. Unwrap 2 Rolo candies and place a marshmallow half, cut side down, on top of each candy. Dust with a little cocoa powder. Repeat as desired.
• Candy Mushrooms
• Snip a marshmallow in half with scissors. Unwrap 2 Rolo candies and place a marshmallow half, cut side down, on top of each candy. Dust with a little cocoa powder. Repeat as desired.