recipe: yule log cake

This will be my last post until 2022! I am scheduled to be induced today and so we will be busy with all things baby. Merry Christmas!

This is a festive cake that dates back 200 years. I will admit that although the ingredients are incredibly simple, the combined waiting and cooling time took me all morning to make it. However, it is worth it. So whether you’re a beginner or more experienced baker, you will be able to recreate this. Just make sure that you have lots of time set aside to do so!

Note: There is a way to simplify this cake. Instead of making the vanilla filling and chocolate topping from scratch, you can purchase readymade icing. Of course it will taste different, but it will also cut down on the baking time. It’s totally up to you!

Yule Log Cake

Ingredients:

(For the cake)
5 large eggs
2/3 cup granulated sugar
1/2 tsp vanilla
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
Powdered sugar, to sprinkle

(For the filling)
1 3/4 cup icing sugar
2 tbsp butter
5 tbsp milk
1 tsp vanilla extract

(For the topping)
2 cups icing sugar

2 tbsp butter
4 tbsp heavy cream
1 tsp vanilla extract
1 cup chocolate chips

Steps:

1. For the cake: Heat oven to 350°F. Line a large cookie sheet with parchment paper. In a medium bowl, beat the eggs together with the sugar and vanilla until fluffy. Set aside.

2. In a separate smaller bowl, combine the flour, cocoa powder, and salt. Then fold into wet ingredients. Continue to mix well. Then pour evenly onto parchment paper and bake in the oven for approximately 12 minutes. Remove.

3. Using a clean kitchen tea towel, sprinkle with powdered sugar. Gently lift the cake out from the cookie sheet by grabbing the parchment paper. Flip over onto the tea towel and discard the paper. Gently roll the cake in the towel forming a log. Place in the refrigerator for 20 minutes.

4. For the filling: Combine all ingredients into a medium bowl. Mix until formed into smooth, thick icing. Set in fridge until cake is cool.

5. Remove cake and icing. Gently unroll the cake and spread the icing evenly over top. Then roll the cake back up without the tea towel. Wrap with plastic wrap and keep refrigerated for at least 1 hour.

6. For the topping: Put all ingredients into a medium saucepan. Heat over low-medium heat until completely melted. Remove and let cool.

7. Once the chocolate topping has chilled, place the cake on a stand or platter and onto a countertop. Spread the topping evenly over the surface of the cake. Remove the ends. Using a knife, cut lines into the surface of the icing. Sprinkle with icing sugar and voila! Your beautiful and delicious masterpiece is ready to serve. Merry Christmas!

Emory

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