Old Time Yule Log

Old Time Yule Log

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Papergreat Christmas postcard 6 Good time for a yule log
Papergreat Christmas postcard 6 Good time for a yule log from www.papergreat.com

Looking for a festive dessert to make this holiday season? Look no further than the old time yule log! This classic dessert has been a staple of Christmases past for centuries, and it’s still just as delicious today as it was back then.

Ingredients:

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 eggs, separated
  • 1 cup sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips, melted
  • Assorted decorations, such as meringue mushrooms, sugared cranberries, and rosemary sprigs

Instructions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line a jelly roll pan with parchment paper and set aside.
  3. In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, whisk together the egg yolks and sugar until pale and thick. Add the milk and vanilla extract, and whisk to combine.
  5. Add the dry ingredients to the wet ingredients and whisk until just combined. Then, add the melted butter and whisk again until smooth.
  6. In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form. Then, gently fold the egg whites into the batter until no white streaks remain.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 12-15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. While the cake is baking, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  10. Once the cake is done, remove it from the oven and immediately turn it out onto a clean kitchen towel. Peel off the parchment paper and roll the cake up tightly in the towel, starting at one of the short ends. Let the cake cool completely in the towel.
  11. Once the cake is cool, carefully unroll it and spread the whipped cream over the surface. Then, drizzle the melted chocolate over the whipped cream.
  12. Roll the cake back up tightly, using the towel to help you. Place the cake seam-side down on a platter or cake stand.
  13. Decorate the cake with assorted decorations, such as meringue mushrooms, sugared cranberries, and rosemary sprigs.
  14. Refrigerate the cake until ready to serve.
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Nutritional Information:

Serving Size: 1 slice
Calories: 280
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 110mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 24g
Protein: 4g

Cooking Time:

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Equipment:

  • Jelly roll pan
  • Parchment paper
  • Electric mixer
  • Kitchen towel
  • Platter or cake stand

Serving Suggestions:

Serve the yule log with a cup of hot cocoa or a glass of mulled wine for a cozy winter treat.

Variations:

Add some chopped nuts, such as hazelnuts or almonds, to the whipped cream filling for added crunch. You can also sprinkle some powdered sugar or cocoa powder over the top of the cake for a snowy effect.

Substitutions:

If you don’t have semisweet chocolate chips, you can use chopped chocolate instead. And if you don’t have heavy cream, you can use whipped topping instead.

Storage:

The yule log can be stored in the refrigerator for up to 3 days.

Tips:

  • Make sure to roll the cake up tightly in the towel while it’s still warm, as this will prevent it from cracking when you roll it up with the filling.
  • Be careful not to overwhip the cream, as it can turn into butter if you’re not careful.
  • Assorted decorations, such as meringue mushrooms, sugared cranberries, and rosemary sprigs, can be made in advance and stored in an airtight container until ready to use.

Notes:

The yule log is a classic French dessert that dates back to the 19th century. Traditionally, it’s made with a sponge cake that’s rolled up with a chocolate or coffee filling and decorated to look like a log. The decorations often include meringue mushrooms, sugared cranberries, and sprigs of rosemary or other herbs to give it a festive touch.

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Frequently Asked Questions:

What is the origin of the yule log?

The yule log has its roots in pagan winter solstice celebrations, where a large log was burned to ward off evil spirits and bring good luck for the coming year. In the Middle Ages, the tradition was adapted by Christians, who would burn a log in their hearth on Christmas Eve to celebrate the birth of Christ. Over time, the yule log became associated with Christmas and evolved into a festive dessert.

What is a jelly roll pan?

A jelly roll pan is a shallow baking pan that’s typically around 10×15 inches in size. It’s named after the classic dessert, the jelly roll, which is made by rolling up a thin sponge cake with a filling. Jelly roll pans are ideal for making thin, sheet cakes that can be rolled up with a filling.

Can I make the yule log ahead of time?

Yes, you can make the yule log up to 2 days ahead of time and store it in the refrigerator until ready to serve. Just be sure to decorate it with the assorted decorations right before serving, so they don’t get soggy.

The old time yule log is a delicious and festive dessert that’s perfect for the holiday season. With its chocolate cake and whipped cream filling, it’s sure to please even the most discerning dessert lovers. So why not give this classic recipe a try this Christmas? Your taste buds will thank you!

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