The holidays are here, and what better way to celebrate than with a delicious yule log? This classic dessert is a showstopper and perfect for any festive occasion. In this article, we’ll be sharing the recipe for the yule log from the Barefoot Contessa herself, Ina Garten. So, get ready to impress your guests with this mouthwatering dessert!
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 cup heavy cream
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F. Grease a 12 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
- In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar on high speed until thick and light yellow in color, about 5 minutes. Add the cocoa powder and vanilla extract and beat until combined.
- In another large bowl, beat the egg whites, cream of tartar, and salt on high speed until frothy. With the mixer still running, gradually add the remaining 1/4 cup granulated sugar and beat until the egg whites are stiff and glossy, about 2 minutes.
- With a rubber spatula, gently fold the egg yolk mixture into the egg white mixture until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 15 minutes, or until the cake springs back when lightly touched. While the cake is still warm, roll it up jelly-roll style (starting from the shorter end) with the parchment paper inside. Cool completely on a wire rack.
- In a medium bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract on high speed until thick and fluffy.
- Unroll the cake and remove the parchment paper. Spread the whipped cream evenly over the cake, leaving a small border around the edges. Roll the cake up again and transfer it to a serving platter, seam side down.
- Using a sharp knife, cut a 2-inch diagonal slice off one end of the cake. Attach it to the side of the cake with a little whipped cream to make a “branch.” Spread the remaining whipped cream over the cake, creating a bark-like texture with a fork.
- Refrigerate the yule log until ready to serve. Dust with confectioners’ sugar and decorate with sugared cranberries, fresh rosemary sprigs, or any other festive decorations you desire.
Serving Size: 1 slice (1/12 of recipe)
Total Fat: 14g
Saturated Fat: 8g
Total Carbohydrates: 26g
Dietary Fiber: 1g
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 2 hours (including cooling and decorating time)
- 12 by 18 by 1-inch sheet pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wire rack
- Serving platter
- Sharp knife
The yule log is a festive and impressive dessert that is perfect for any holiday gathering. Serve it as the centerpiece of your dessert table, and watch as your guests ooh and ahh over its beauty. Pair it with a cup of hot cocoa or coffee for the ultimate holiday treat.
There are many variations of the yule log, and you can get creative with the flavors and decorations. Here are a few ideas:
- Use peppermint extract instead of vanilla extract for a minty twist
- Add chopped nuts or dried fruit to the whipped cream filling
- Decorate with chocolate shavings or curls instead of powdered sugar
- Make a gluten-free version by using almond flour instead of all-purpose flour
If you don’t have all of the ingredients on hand, here are some substitutions you can make:
- Use granulated sugar in place of confectioners’ sugar in the whipped cream filling
- Use almond extract or coconut extract instead of vanilla extract
- Use whipped topping (such as Cool Whip) instead of homemade whipped cream
- Use a different type of flour (such as oat flour or coconut flour) instead of all-purpose flour
The yule log can be stored in the refrigerator for up to 2 days. Keep it covered with plastic wrap or foil to prevent it from drying out. Let it sit at room temperature for 30 minutes before serving.
- Make sure to beat the egg yolks and sugar until thick and light yellow in color. This helps to create a light and fluffy cake.
- Roll the cake up while it’s still warm to prevent it from cracking.
- Decorate the yule log with festive decorations, such as sugared cranberries or fresh rosemary sprigs.
This recipe makes a large yule log that can serve 12 people. If you’re serving a smaller crowd, you can cut the recipe in half and make a smaller yule log.
Frequently Asked Questions
What is a yule log?
A yule log is a traditional dessert that is served during the holiday season. It is typically a sponge cake that is rolled up and filled with whipped cream or buttercream frosting. The cake is then decorated to look like a log, with frosting or powdered sugar used to create a “bark” texture.
What is the origin of the yule log?
The yule log has its roots in pagan winter solstice celebrations, where it was believed to bring good luck and ward off evil spirits. In the 12th century, it became a Christian tradition, with families burning a large log in their fireplace on Christmas Eve. The dessert version of the yule log originated in France in the 19th century and has since become a popular holiday dessert around the world.
What is the difference between a yule log and a Swiss roll?
A yule log and a Swiss roll are similar desserts, but there are a few key differences. A Swiss roll is typically a thinner sponge cake that is rolled up with jam or buttercream filling. It is usually served in slices, rather than decorated to look like a log. A yule log, on the other hand, is a larger sponge cake that is filled with whipped cream or buttercream frosting and decorated to look like a log.
The yule log is a classic dessert that is sure to impress your guests during the holiday season. Ina Garten’s recipe is easy to follow and produces a delicious and beautiful cake. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a must-try. So, roll up your sleeves, dust off your apron, and get ready to create a showstopping dessert that will have everyone asking for seconds!