Description
A classic festive Yule Log cake featuring a light cocoa sponge wrapped around a fluffy whipped cream filling and finished with a rich chocolate buttercream resembling tree bark. Decorated with fresh cranberries, edible mushrooms, and seasonal greenery, this elegant dessert is perfect for holiday celebrations.
Ingredients
Scale
Sponge Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Chocolate Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
Decoration (optional)
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or Evergreen
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a clean bowl, beat the egg whites until soft peaks form, gradually adding half of the sugar until stiff peaks form. In another bowl, beat the egg yolks with the remaining sugar until pale and thick, then mix in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold this dry mixture into the egg yolk mixture. Finally, carefully fold in the egg whites to keep the batter airy. Spread the batter evenly in the prepared pan and bake for 12 minutes, or until the cake springs back when lightly touched. Immediately roll the warm cake in a kitchen towel dusted with powdered sugar starting from the short end, and allow it to cool completely while rolled.
- Prepare the Filling: Chill a mixing bowl, then whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the cake is fully cooled, gently unroll it and spread the whipped cream evenly over the surface.
- Roll the Cake: Roll the cake tightly from the short end without the towel this time, wrap it in plastic wrap, and refrigerate for 1 hour to set.
- Make the Chocolate Buttercream: In a bowl, beat the softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla until the mixture is smooth and fluffy. Using a spatula, generously spread the buttercream all over the chilled rolled cake and use a fork to create texture resembling tree bark.
- Assemble the Yule Log: Place the frosted cake on a serving platter or rustic wooden board. Decorate with fresh cranberries, edible mushrooms, sprigs of rosemary or evergreen, and sprinkle with edible glitter or snow as desired.
- Final Touch: Dust the entire cake lightly with powdered sugar to mimic fresh snow before serving.
Notes
- Use a clean kitchen towel dusted with powdered sugar to roll the warm cake to prevent sticking and cracking.
- The cake can be made a day in advance and stored wrapped in plastic wrap in the refrigerator.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and vegan butter alternatives.
- If you don’t have a meringue mushroom kit, small decorated meringue cookies or chocolate decorations can be used instead.
- Serve the Yule Log on a rustic wooden board or snow-dusted platter for a charming holiday presentation.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 125 mg
