The holiday season is upon us, and what better way to celebrate than with a delicious dessert that combines the flavors of tangy kumquats and rich chocolate? This kumquat and chocolate yule log recipe is sure to be a hit at any festive gathering!
- 4 eggs, separated
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup kumquat juice
- 1/4 cup kumquat marmalade
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- Preheat oven to 375°F. Grease a 15×10 inch jelly roll pan.
- In a large bowl, beat egg yolks and sugar until thick and pale. Add flour and cocoa powder, and mix until well combined.
- Beat egg whites until stiff peaks form. Fold into the egg yolk mixture.
- Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes or until cake springs back when lightly touched.
- While the cake is baking, combine kumquat juice and marmalade in a small saucepan. Heat over low heat until marmalade is melted.
- Remove cake from oven and immediately invert onto a clean tea towel. Remove pan and parchment paper from cake.
- Spread kumquat mixture over the cake. Roll up the cake, starting at the short end, using the towel to help roll it up tightly. Place seam side down on a wire rack to cool.
- In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll cooled cake and spread whipped cream over the surface. Re-roll cake and place seam side down on a serving platter.
- Melt chocolate chips in a double boiler or in the microwave. Drizzle melted chocolate over the top of the cake.
- Chill cake in the refrigerator until ready to serve.
Each serving of kumquat and chocolate yule log contains approximately:
- Calories: 330
- Protein: 5g
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 23g
- Sodium: 55mg
This recipe takes approximately 30 minutes of preparation time and 15 minutes of baking time.
- 15×10 inch jelly roll pan
- Clean tea towel
- Wire rack
- Serving platter
- Double boiler or microwave
This kumquat and chocolate yule log is perfect for any holiday gathering or celebration. Serve it with a dollop of whipped cream and a sprinkle of cocoa powder for an extra festive touch.
If you don’t have kumquat juice or marmalade, you can substitute with orange juice and orange marmalade instead. You can also try adding chopped nuts or dried fruit to the whipped cream filling for added texture and flavor.
If you don’t have all-purpose flour, you can substitute with cake flour or gluten-free flour. For a dairy-free version, you can use coconut cream instead of heavy cream.
This kumquat and chocolate yule log can be stored in the refrigerator for up to 3 days. Simply cover it with plastic wrap to prevent it from drying out.
- Make sure to invert the cake onto a clean tea towel while it’s still warm to prevent it from cracking.
- Roll the cake up tightly to prevent the filling from oozing out.
- Chill the cake before slicing it for cleaner, neater slices.
If you don’t have fresh kumquats, you can use bottled kumquat juice and marmalade instead. Look for them in the specialty foods section of your grocery store.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make this recipe up to 2 days ahead of time. Simply store it in the refrigerator until ready to serve.
Can I freeze this cake?
Yes, you can freeze this cake for up to 1 month. Simply wrap it tightly in plastic wrap and aluminum foil before freezing.
Can I use a different type of fruit instead of kumquats?
Yes, you can substitute with any type of citrus fruit, such as oranges, lemons, or limes.
This kumquat and chocolate yule log is a delicious and festive dessert that’s perfect for any holiday gathering. The tangy kumquat flavor pairs perfectly with the rich chocolate, and the whipped cream filling adds a creamy texture. Give this recipe a try and impress your guests with your baking skills!