Introduction
The holiday season is upon us, and what better way to celebrate than with a traditional Yule Log cake? This decadent French dessert is a showstopper at any holiday gathering, and with a little creativity, you can make it even more impressive. In this article, we’ll share some tips and tricks for decorating your Yule Log cake that will have your guests oohing and aahing.
Ingredients
For the cake: – 6 large eggs – ¾ cup granulated sugar – ¾ cup all-purpose flour – ¼ cup unsweetened cocoa powder – 1 tsp vanilla extract – ½ tsp salt For the frosting: – 1 cup heavy cream – 8 oz semisweet chocolate, chopped – 1 tsp vanilla extract – ¼ tsp salt
Instructions
1. Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper. 2. In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. 3. Sift the flour, cocoa powder, and salt together and fold into the egg mixture in three additions. 4. Stir in the vanilla extract. 5. Pour the batter into the prepared pan and spread it evenly. 6. Bake for 12-15 minutes, or until the cake springs back when lightly touched. 7. While the cake is still warm, roll it up in the parchment paper and let it cool completely. 8. Meanwhile, make the frosting. In a small saucepan, heat the cream until steaming. Remove from the heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. Stir in the vanilla extract and salt. 9. Unroll the cooled cake and spread the frosting over the top, leaving a 1-inch border around the edges. 10. Roll the cake back up, using the parchment paper to help you. Transfer to a platter or serving dish. 11. Cut a diagonal slice off one end of the cake and place it on top of the cake to make a “branch.” 12. Use a fork to make bark-like ridges in the frosting, then dust with powdered sugar to resemble snow.
Nutritional Information
– Calories: 320 – Fat: 18g – Saturated Fat: 10g – Cholesterol: 113mg – Sodium: 170mg – Carbohydrates: 36g – Fiber: 2g – Sugar: 27g – Protein: 5g
Cooking Time
Preparation time: 30 minutes Cooking time: 15 minutes Total time: 45 minutes
Equipment
– 10×15-inch jelly roll pan – Parchment paper – Electric mixer – Small saucepan – Serving platter
Serving Suggestions
Serve slices of Yule Log cake with a dollop of whipped cream and a sprinkle of chopped nuts, if desired.
Variations
– Use white chocolate or milk chocolate instead of semisweet for the frosting. – Add a layer of raspberry jam or whipped cream to the cake before rolling it up. – Decorate the cake with fresh berries, edible flowers, or candy decorations.
Substitutions
– Use gluten-free flour instead of all-purpose flour for a gluten-free version. – Use coconut sugar or honey instead of granulated sugar for a refined sugar-free version. – Use coconut cream or almond milk instead of heavy cream for a dairy-free version.
Storage
Store leftover Yule Log cake in an airtight container in the refrigerator for up to 3 days.
Tips
– Make sure to roll the cake up while it’s still warm to prevent cracking. – Use a serrated knife to cut the cake for a clean and precise slice. – Dust the cake with powdered sugar just before serving to prevent it from melting into the frosting.
Notes
The Yule Log cake is also known as Bûche de Noël in French.
Frequently Asked Questions
Q: Can I make the cake and frosting ahead of time? A: Yes, the cake and frosting can be made up to 2 days in advance and stored separately in the refrigerator. Q: Can I freeze the Yule Log cake? A: Yes, the cake can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.
Conclusion
In conclusion, the Yule Log cake is a classic holiday dessert that can be easily elevated with some creative decorations. From edible flowers to candy canes, the possibilities are endless. Give this recipe a try and impress your guests with your decorating skills. Happy holidays!