Are you looking for a fun and festive dessert to make this holiday season? Look no further than this delicious yule log recipe from the one and only Ina Garten! Not only is it a showstopper dessert, but it’s also surprisingly easy to make. Let’s dive in!
Ingredients:
- 6 extra-large eggs, separated, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup good cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup all-purpose flour
Instructions:
- Preheat the oven to 350 degrees F. Grease a 13 by 18 by 1-inch jelly roll pan. Line the pan with parchment paper and grease and flour the paper.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and 1/2 cup of the granulated sugar on high speed for 4 minutes, or until very thick and light yellow. Lower the speed to medium and add the cocoa powder, vanilla, and salt. Beat until combined.
- In a clean bowl, with a clean whisk attachment, beat the egg whites and salt on high speed until the foam is very thick and shiny, about 2 minutes. With the mixer on medium speed, add the remaining 1/4 cup granulated sugar to the egg whites and beat for 2 minutes, or until they are just firm and shiny.
- Using a rubber spatula, fold the egg whites into the egg yolk mixture. Sift the flour over the mixture and fold it in, too.
- Pour the batter into the prepared pan and smooth the top. Bake for 15 minutes, or until the cake springs back when touched.
- While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift confectioners’ sugar over it in a 13-inch square. (This will prevent the cake from sticking to the towel.)
- When the cake is done, loosen it around the edges with a small, sharp knife and invert it immediately onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
- Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the heavy cream, mascarpone, sugar, and vanilla together on medium-high speed until thickened and firm.
- Unroll the cake carefully, spread the filling on top, and roll up the cake again. Wrap in plastic wrap and refrigerate until ready to serve.
- To serve, dust with confectioners’ sugar and slice.
Nutritional Information:
Serving Size: 1 slice
Calories: 280
Fat: 19g
Saturated Fat: 11g
Cholesterol: 145mg
Sodium: 90mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 19g
Protein: 5g
Cooking Time:
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Equipment:
- Electric mixer
- Jelly roll pan
- Parchment paper
- Cotton dish towel
Serving Suggestions:
Serve with a dollop of whipped cream and some fresh berries on the side.
Variations:
Try using different flavors of filling, such as chocolate ganache or raspberry jam.
Substitutions:
You can use regular cream cheese in place of mascarpone if needed.
Storage:
Store leftovers in the refrigerator for up to 3 days.
Tips:
- Make sure your eggs are at room temperature before starting.
- Be gentle when rolling the cake to prevent cracking.
- Use a serrated knife to slice for a clean cut.
Notes:
This recipe can easily be halved for a smaller crowd.
Frequently Asked Questions:
- Can I freeze this yule log?
- Can I use a different type of flour?
Yes, you can freeze the assembled cake for up to 1 month.
You can try using a gluten-free flour blend or cake flour, but the texture may be slightly different.
Personal Thoughts:
This yule log recipe from Ina Garten is a holiday classic for a reason. The cake is light and fluffy, and the mascarpone filling is rich and creamy. It’s a perfect dessert to serve at any holiday gathering, and it’s sure to impress your guests. Give it a try and see for yourself!