The holiday season is upon us, and what better way to celebrate than with a delicious and festive dessert? This chiffon cake yule log is the perfect addition to any holiday gathering, and is sure to impress your friends and family. With its light and airy texture, and rich chocolate filling, this dessert is a true crowd-pleaser. So let’s get started!
Ingredients:
- 1 cup cake flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 7 eggs, separated
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup boiling water
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/4 cup powdered sugar, for dusting
Instructions:
- Preheat your oven to 350°F (180°C). Grease a 10×15-inch jelly roll pan, and line it with parchment paper.
- In a large mixing bowl, whisk together the cake flour and 3/4 cup of the granulated sugar.
- Add the vegetable oil, egg yolks, water, vanilla extract, and salt to the bowl. Mix until well combined.
- In a separate mixing bowl, beat the egg whites and cream of tartar until they reach stiff peaks. Gradually add the remaining 1/4 cup granulated sugar, and continue to beat until glossy.
- Gently fold the egg white mixture into the cake batter, until fully incorporated.
- Pour the batter into the prepared jelly roll pan, and smooth it out into an even layer. Bake for 12-15 minutes, until the cake is golden brown and springs back when touched.
- Remove the cake from the oven, and immediately invert it onto a clean kitchen towel. Carefully peel off the parchment paper, and roll the cake up tightly in the towel. Let it cool completely.
- While the cake is cooling, prepare the chocolate filling. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat, and stir in the chocolate chips until fully melted and smooth.
- Unroll the cooled cake, and spread the chocolate filling in an even layer over the surface. Roll the cake back up tightly, using the towel to help you. Place it seam-side down on a serving platter.
- Dust the top of the cake with powdered sugar, and serve immediately. Enjoy!
Nutritional Information:
Serving size: 1 slice
Calories: 240
Fat: 13g
Saturated fat: 4g
Cholesterol: 105mg
Sodium: 115mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 20g
Protein: 4g
Cooking Time:
Total time: 1 hour
Preparation time: 30 minutes
Cooking time: 15 minutes
Cooling time: 15 minutes
Equipment:
- 10×15-inch jelly roll pan
- Parchment paper
- Large mixing bowl
- Electric mixer
- Small saucepan
- Clean kitchen towel
- Serving platter
Serving Suggestions:
This chiffon cake yule log is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a hot cup of coffee or cocoa, and is the perfect way to end a festive holiday meal.
Variations:
If you want to switch things up, try adding some chopped nuts or dried fruit to the chocolate filling. You can also experiment with different flavors of cake, such as vanilla or lemon. Get creative and have fun with it!
Substitutions:
If you don’t have cake flour, you can use all-purpose flour instead. Just keep in mind that the texture may be slightly different. You can also substitute the semisweet chocolate chips with milk or dark chocolate, depending on your preference.
Storage:
This chiffon cake yule log is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to let it come to room temperature before serving.
Tips:
- Make sure to beat the egg whites until they reach stiff peaks, or the cake won’t rise properly.
- Roll the cake up tightly in the towel while it’s still warm, to help prevent cracking.
- Use a serrated knife to cut the cake, to prevent it from squishing.
Notes:
This recipe makes 8-10 servings, depending on how thick you slice the cake. Feel free to adjust the recipe to make more or less, depending on your needs.
Frequently Asked Questions:
Q: Can I make this recipe ahead of time?
A: Yes! You can make the cake and filling up to 24 hours in advance. Just be sure to store them separately, and assemble the yule log right before serving.
Q: Can I freeze this cake?
A: Yes! You can freeze the cake for up to 1 month. Just be sure to wrap it tightly in plastic wrap and aluminum foil, to prevent freezer burn.
Personal Thoughts:
This chiffon cake yule log is one of my favorite holiday desserts. It’s light and fluffy, yet rich and indulgent at the same time. The chocolate filling is smooth and creamy, and the powdered sugar adds a touch of sweetness. I love how easy it is to make, and how impressive it looks on the serving platter. I encourage you to give this recipe a try, and share it with your loved ones this holiday season. Happy baking!