The holiday season is here, and what better way to celebrate than with a delicious Xmas Yule Log Cake! This classic dessert is a perfect festive treat that will impress your guests and fill your home with the sweet aroma of chocolate and cream. In this blog, we’ll guide you through the recipe step-by-step, share some tips and tricks, and answer all your questions so you can make the perfect Yule Log Cake.
Ingredients
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream, chilled
- 1/4 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (180°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks and sugar until light and fluffy.
- Sift the flour, cocoa powder, and salt over the egg mixture and gently fold until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the chocolate mixture.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 12-15 minutes, or until the cake springs back when touched.
- Remove the cake from the oven and let it cool for a few minutes.
- Place a clean kitchen towel on a flat surface and dust it with confectioners’ sugar.
- Carefully flip the cake onto the towel and peel off the parchment paper.
- Spread the raspberry jam over the cake.
- Starting from the short end, roll up the cake and towel tightly.
- Place the cake roll seam-side down on a platter and refrigerate for at least 30 minutes.
- In a small saucepan, heat the heavy cream until it just begins to boil.
- Add the chocolate chips and stir until melted and smooth.
- Remove from heat and let it cool for a few minutes.
- In a large bowl, beat the chilled heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
- Unroll the cake and remove the towel.
- Spread the whipped cream over the cake, leaving a 1-inch border around the edges.
- Roll up the cake tightly and place it seam-side down on a platter.
- Pour the chocolate ganache over the cake, spreading it evenly with a spatula.
- Decorate the cake with sifted confectioners’ sugar, fresh berries, or chocolate shavings.
- Refrigerate for at least 2 hours before serving.
Nutritional Information
Serving Size: 1 slice
Calories: 325
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 95mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 27g
Protein: 5g
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Chilling Time: 2 hours
Equipment
- 10×15-inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Small saucepan
- Bowl
- Mixer
- Spatula
Serving Suggestions
Serve the Xmas Yule Log Cake with a dollop of whipped cream and fresh berries on top. It also pairs well with a hot cup of cocoa, coffee, or tea.
Variations
You can switch up the flavor of the Yule Log Cake by using different jams, such as strawberry or apricot. You can also add chopped nuts, like hazelnuts or almonds, to the whipped cream filling for some extra crunch.
Substitutions
If you don’t have raspberry jam, you can use any other flavor that you prefer. You can also substitute milk chocolate or white chocolate chips for the semisweet chocolate chips.
Storage
The Xmas Yule Log Cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to prevent it from drying out.
Tips
- Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
- Don’t overmix the batter or the cake will be dense and tough.
- Roll the cake tightly to prevent it from cracking or falling apart.
- Refrigerate the cake before slicing to make it easier to cut.
Notes
The Xmas Yule Log Cake is a traditional French dessert that represents the Yule log that used to be burned on Christmas Eve. The cake is a festive treat that is perfect for any holiday gathering.
Frequently Asked Questions
Can I make the cake in advance?
Yes, you can make the cake up to 2 days in advance and store it in the refrigerator. Add the whipped cream and chocolate ganache just before serving.
Can I freeze the cake?
Yes, you can freeze the cake without the whipped cream and chocolate ganache. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight before adding the toppings.
Can I use a different type of cream for the filling?
Yes, you can use whipped topping or mascarpone cheese instead of heavy cream for the filling.
The Xmas Yule Log Cake is a delicious and festive dessert that will impress your guests and make your holiday celebrations even more special. With a rich chocolate cake, sweet raspberry jam, and creamy whipped cream filling, this dessert is sure to be a hit at your next holiday gathering. So why not give it a try and bring some holiday cheer to your taste buds!