Yule Log Cake

I’ve wanted to make a Yule Log for years, but never got around to it.

For those who aren’t familiar with them, Yule log history goes back to a tradition historians believe originated long before the arrival of Christianity in Europe in the Scandinavian region. A giant log would be lit during the winter solstice and people would sit around it telling stories and feasting. For twelve days, the log would continue burning until the new year arrived, bringing luck and fortune.

The tradition evolved and was then used to symbolize the birth of Jesus.

In the 19th century, a delicious soft sponge cake evolved called a Bûche de Noël. The cake is shaped and decorated to resemble a Yule log.

Traditionally, edible Yule logs are covered in chocolate buttercream chocolate.

As much as I love chocolate, I decided to go a different route with my Yule log cake.

INGREDIENTS

Cake:

3 egg yolks, warmed to room temperature

2 tablespoons granulated sugar

2 tablespoons vegetable oil

2 tablespoons milk

1/2 teaspoon vanilla extract

1/2 cup MINUS 1 tablespoon of all-purpose flour, sifted

1 tablespoon cornstarch, sifted

3 egg whites

1/4 teaspoon apple cider vinegar

2 tablespoons white granulated sugar

Filling:

1 cup seedless raspberry jam

1 8-ounce package cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

Frosting:

2 cups confectioner’s sugar

1/2 cup butter, softened

1 tablespoon cream

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 degrees.

Sprinkle a cotton tea towel with powdered sugar and set aside.

Line a 9×13 baking sheet with parchment and set aside.

In a large bowl, beat together egg yolks and 2 tablespoons sugar until combined. Add the oil, milk and vanilla, beating until combined. Sift in flour and cornstarch and mix until combined and smooth. Set aside.

In a large bowl, whip egg whites until frothy, then add in vinegar and remaining 2 tablespoons sugar. Whip until soft beaks form.

Fold egg white mixture into batter, using gentle strokes to blend.

Carefully transfer batter to the baking sheet and smooth with a silicone spatula. Bake for 15 minutes, or until lightly golden on top. When you poke the cake with your finger, it should spring back.

Remove from oven. Drop pan onto hot pads from about a height of an inch above them to prevent shrinkage. Invert cake onto the prepared tea towel. Peel off parchment paper and roll cake inside the towel. Allow to cool.

To make filling, combine cream cheese, powdered sugar, vanilla extract and jam, stirring until well combined.

Unroll cake and spread with filling, then roll cake into a log shape and transfer to a serving dish or platter.

To make frosting, whip softened butter until fluffy. Add in sugar, cream, and vanilla and mix on medium speed until it is fluffy and thick. Spread over Yule Log.

I made frosting flower and leaves for mine, then sprinkled the whole thing with edible glitter flakes.

Refrigerate any leftovers.

Yield: 12 slices

 

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