The holiday season is the perfect time to indulge in some sweet treats, and what better way to do so than with Ina Garten’s Yule Log Cake recipe? This classic French dessert is a showstopper that will impress your family and friends at any holiday gathering. Plus, with its festive appearance and delicious flavors, it’s sure to put you in the holiday spirit!
- 6 extra-large eggs, separated, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup good cocoa powder
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- For the filling: 1 1/2 cups heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup confectioners’ sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup brewed espresso or strong coffee
- For the frosting: 6 ounces good semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar, sifted
- Preheat the oven to 350 degrees F.
- Grease a 13 by 18 by 1 1/2-inch jelly roll pan. Line the pan with parchment paper and grease and flour the paper.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and granulated sugar on high speed for about 5 minutes, or until thick and light yellow.
- Add the cocoa, vanilla, and salt and continue to beat for another minute.
- Scrape the mixture into a large bowl.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until they form soft peaks.
- Carefully fold the egg whites into the chocolate mixture.
- Sift the flour, baking powder, and baking soda together and fold it into the chocolate mixture, until just combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 10 to 12 minutes, or until the cake springs back when touched.
- While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift confectioners’ sugar all over it.
- As soon as the cake is done, loosen it around the edges and invert it squarely onto the prepared towel.
- Peel away the parchment paper.
- With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake.
- Allow to cool completely on a wire rack.
- While the cake is cooling, make the filling.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream, mascarpone, confectioners’ sugar, and vanilla together on medium-high speed until thickened and firm.
- Unroll the cake carefully, spread the filling on top, and roll up the cake again, using the towel to help you.
- Place on a platter and refrigerate for at least 30 minutes.
- For the frosting, melt the chocolate and butter in the top of a double boiler over simmering water until smooth.
- Off the heat, whisk in the heavy cream and confectioners’ sugar until smooth and cool to spreading consistency.
- Spread over the cake and sprinkle with confectioners’ sugar, if desired.
- Decorate with Christmas candies, if desired.
This Yule Log Cake recipe serves 12 and has the following nutritional information per serving:
- Calories: 480
- Fat: 36g
- Saturated Fat: 22g
- Cholesterol: 191mg
- Sodium: 177mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 27g
- Protein: 7g
This Yule Log Cake recipe takes approximately 45 minutes to prepare and 12 minutes to bake. Allow at least 30 minutes for the cake to cool and 30 minutes for it to chill in the refrigerator before serving.
- Electric mixer
- Whisk attachment
- Jelly roll pan
- Parchment paper
- Cotton dish towel
- Double boiler
Serve Ina Garten’s Yule Log Cake as a festive dessert at your holiday gatherings. Decorate with Christmas candies or fresh berries for an extra-special touch. Pair with a cup of hot cocoa or coffee for the ultimate holiday treat!
For a twist on the classic Yule Log Cake, try incorporating different flavors into the filling or frosting. Replace the mascarpone with cream cheese or use white chocolate instead of semisweet in the frosting. You can also experiment with different decorations, such as sugared cranberries or edible gold leaf.
If you don’t have mascarpone cheese on hand, you can substitute cream cheese. For a non-alcoholic version, replace the espresso or coffee in the filling with chocolate milk or hot cocoa.
Store any leftover Yule Log Cake in the refrigerator for up to 3 days. Cover with plastic wrap or store in an airtight container to prevent it from drying out.
- Make sure your eggs are at room temperature before beginning the recipe.
- Be gentle when folding the egg whites into the chocolate mixture to avoid deflating the batter.
- Use a light touch when rolling the warm cake to prevent it from cracking.
- Allow the cake to cool completely before adding the filling to prevent it from melting.
This Yule Log Cake recipe is adapted from Ina Garten’s book, “Barefoot Contessa at Home.”
Frequently Asked Questions
Can I make the cake ahead of time?
Yes, you can make the cake up to 1 day in advance. Store it in the refrigerator until you’re ready to fill and frost it.
Can I freeze the Yule Log Cake?
Yes, you can freeze the cake (unfilled and unfrosted) for up to 1 month. Thaw it in the refrigerator before filling and frosting.
Can I use a different type of flour?
For best results, stick to all-purpose flour as called for in the recipe. Using a different type of flour may alter the texture and flavor of the cake.
Ina Garten’s Yule Log Cake is a delicious and impressive dessert that’s perfect for the holiday season. With its moist chocolate cake, creamy mascarpone filling, and rich chocolate frosting, it’s sure to be a crowd-pleaser. Try out this recipe for yourself and enjoy the festive flavors of the season!