Yule Log Cake
Easy
Jow Logo
Camille C.
Camille C.

Yule Log Cake

Preparation

20 minutesPrep time

Plate

12 minutesCook time

Sleep

60 minutesResting time

Calorie

618 cal.Per serving

Ingredients for 1 cake

Egg

1/2

Egg

Flour (all-purpose)

1/8 cup

Flour (all-purpose)

Sugar (granulated)

3/50 cup

Sugar (granulated)

Baking powder

1/8 tsp

Baking powder

Chocolate bar (baking)

1 oz

Chocolate bar (baking)

Heavy cream

1/8 cup

Heavy cream

Butter (unsalted)

2 tbsp

Butter (unsalted)

Utensils

Whisk, Electric hand mixer, Spatula, Oven, Kitchen towel, Parchment paper, Stovetop, Pot (small), Sheet Tray, Knife

recipe

  • Step 1
    Preheat the oven to 350°F. Separate the egg whites from the yolks, placing the whites in a large mixing bowl & the yolks in a small bowl. Using an electric hand mixer on high speed, beat the egg whites until stiff.
  • Step 2
    When the eggs whites start to stiffen, add the sugar & continue beating.
  • Step 3
    Lower the speed to medium & add the egg yolks, one yolk at a time, beating after each addition.
  • Step 4
    Sift the flour, baking powder & a pinch of salt into the batter, using a fine-mesh sieve. Then gently fold the ingredients together with a rubber spatula.
  • Step 5
    Spread the batter onto a baking sheet (or jelly roll pan) lined with parchment paper. Bake for 12 minutes at 350°F.
  • Step 6
    Meanwhile, finely chop the chocolate, using a chef's knife. (You could also use baking chocolate chips.) Cut the butter into small pieces.
  • Step 7
    Melt the chocolate in the top of a double boiler, or heat-proof bowl set over a small pot of boiling water. Once melted, remove from heat & add the pieces of butter. Mix with a rubber spatula until smooth & creamy.
  • Step 8
    Remove the cake from the oven & gently flip it over onto a clean damp kitchen towel. (Note: Don't use a towel that smells strongly of detergent or softener!)
  • Step 9
    Gently peel off the parchment paper. Then roll up the cake using the kitchen towel. Set aside.
  • Step 10
    Pour the cream into a large mixing bowl. (The cream & bowl should be cold; you can chill them in the freezer for a few minutes beforehand.) Whip the cream using a hand mixer.
  • Step 11
    When the cream stiffens into whipped cream, gently fold it into the chocolate-butter mixture using a spatula. You've just made chocolate buttercream frosting!
  • Step 12
    Unroll the cake & spread the buttercream frosting evenly over the surface. Reserve at least 1/3 of the frosting for Yule log decorating.
  • Step 13
    Once again, use the kitchen towel to tightly roll the cake into a log.
  • Step 14
    Transfer the log to a wire rack, seam-side down. Frost it with the rest of the chocolate buttercream. Refrigerate for at least 1 hour.
  • Step 15
    Remove the Yule log from the refrigerator. Use the tines of a fork to draw lines in the frosting, creating a bark-like texture.
  • Step 16
    Sprinkle with powdered sugar (optional). Cut into slices & serve. Enjoy!