The holiday season is just around the corner, and what better way to get into the festive spirit than with a warm and toasty yule log? This classic dessert has been a staple of holiday gatherings for generations, and it’s not hard to see why. With its rich chocolate flavor, creamy filling, and festive decorations, the yule log is the perfect treat to share with family and friends as you gather around the fireplace on a cold winter’s night.
In this recipe, we’ll be putting a twist on the classic yule log by taking inspiration from the WPIX Channel 11 Yule Log. For those who aren’t familiar, the WPIX Yule Log is a beloved holiday tradition in New York City, featuring a continuous loop of a crackling fireplace set to festive holiday music. It’s been airing on television since 1966, and it’s become a cherished part of many people’s holiday celebrations.
- 6 large eggs, separated
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies
- powdered sugar, for dusting
- Preheat the oven to 350 degrees F. Line a 10×15 inch jelly roll pan with parchment paper and grease the paper with cooking spray.
- In a large bowl, whisk together the egg yolks and granulated sugar until pale and thick. Add the cocoa powder, flour, salt, and vanilla extract, and whisk until well combined.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, make the filling. In a large bowl, beat the heavy cream, powdered sugar, butter, and peppermint extract with an electric mixer until light and fluffy. Fold in the crushed peppermint candies.
- When the cake is done, remove it from the oven and let it cool for a few minutes. Dust a clean kitchen towel with powdered sugar and carefully invert the cake onto the towel. Peel off the parchment paper.
- Spread the filling evenly over the cake, leaving a small border around the edges. Starting at one of the short ends, roll the cake up tightly and transfer it to a serving platter.
- Dust the yule log with powdered sugar and decorate with additional crushed peppermint candies or other festive decorations if desired.
- Refrigerate the yule log for at least 1 hour before serving. Slice and enjoy!
Calories: 290 | Fat: 16g | Carbohydrates: 34g | Fiber: 1g | Sugar: 28g | Protein: 4g
Prep time: 30 minutes | Cook time: 15 minutes | Total time: 1 hour and 45 minutes
- 10×15 inch jelly roll pan
- Parchment paper
- Cooking spray
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Clean kitchen towel
- Serving platter
For a festive touch, serve the yule log with a dollop of whipped cream and a sprinkle of crushed peppermint candies. It also pairs well with a hot cup of cocoa or spiced cider.
If you’re not a fan of peppermint, you can swap out the peppermint extract and candies for other flavors. Try using orange extract and zest, or add a tablespoon of instant coffee powder to the cake batter for a mocha twist.
- If you don’t have a jelly roll pan, you can use a regular 9×13 inch baking dish instead.
- If you don’t have heavy cream, you can use whipped topping or whipped coconut cream instead.
- If you don’t have unsalted butter, you can use salted butter but reduce the amount of added salt in the recipe.
The yule log can be stored in an airtight container in the refrigerator for up to 3 days.
- To prevent the cake from cracking when you roll it up, make sure it’s still warm when you invert it onto the powdered sugar-dusted towel.
- Make sure the butter for the filling is at room temperature so that it whips up easily and doesn’t clump.
- Be careful not to overbeat the filling, as it can become grainy.
This recipe makes a fairly small yule log, so if you’re feeding a crowd, you may want to double the recipe and bake two cakes side by side in the oven.
Frequently Asked Questions:
- Can I freeze the yule log?
- Yes, you can freeze the yule log for up to 1 month. Wrap it tightly in plastic wrap and then in foil before freezing.
- Can I use a different type of cake for the yule log?
- Yes, you can use any type of sponge cake for the yule log. Just make sure it’s a thin, flexible cake that can be rolled up without cracking.
- Do I have to use peppermint extract?
- No, you can use any flavor extract you like. Almond, vanilla, and orange are all good options.
The WPIX Channel 11 Yule Log is such a fun and cozy holiday tradition, and this recipe is a great way to bring a little bit of that magic into your own home. The cake is rich and chocolatey, and the peppermint filling adds just the right amount of festive flair. Plus, it’s so much fun to decorate the yule log with powdered sugar and crushed candies, and it’s sure to impress your guests. Give it a try this holiday season and see if it becomes a new tradition in your own family!