Yule Log Vs Swiss Roll

Yule Log Vs Swiss Roll

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Mocha Swiss Roll (Yule Log Cake) TheZongHan
Mocha Swiss Roll (Yule Log Cake) TheZongHan from thezonghan.com

It’s that time of year again when we indulge in all things sweet and festive. And what’s more festive than a delicious cake to share with loved ones? Two of the most popular cakes during this time are the Yule Log and the Swiss Roll. But what’s the difference? Which one should you make? Fear not, we’re here to guide you through this battle of the cakes.

Ingredients

For the Yule Log:

  • 6 large eggs
  • ¾ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1 cup whipped cream
  • Green and red food coloring (optional)
  • Powdered sugar (for dusting)

For the Swiss Roll:

  • 4 large eggs
  • ½ cup granulated sugar
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
  • Fresh fruit (optional)
  • Powdered sugar (for dusting)

Instructions

For the Yule Log:

  1. Preheat the oven to 350°F (175°C).
  2. Line a 10×15 inch jelly roll pan with parchment paper.
  3. In a mixing bowl, beat the eggs and sugar together until light and fluffy.
  4. Add the flour, baking powder, salt, and vanilla extract. Mix until well combined.
  5. Divide the batter in half.
  6. Add cocoa powder to one half and mix well.
  7. Spread the cocoa batter evenly into the prepared pan.
  8. Bake for 12-15 minutes or until the cake springs back when touched.
  9. Remove from the oven and immediately transfer the cake to a clean kitchen towel.
  10. Peel off the parchment paper and gently roll the cake with the towel from one end to the other.
  11. Let the cake cool completely while rolled up.
  12. Unroll the cake and spread whipped cream over it.
  13. Roll the cake back up and place seam-side down on a serving platter.
  14. Optional: dye the whipped cream with green and red food coloring for a festive touch.
  15. Dust with powdered sugar and serve.
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For the Swiss Roll:

  1. Preheat the oven to 375°F (190°C).
  2. Line a 10×15 inch jelly roll pan with parchment paper.
  3. In a mixing bowl, beat the eggs and sugar together until light and fluffy.
  4. Add the flour, baking powder, salt, and vanilla extract. Mix until well combined.
  5. Spread the batter evenly into the prepared pan.
  6. Bake for 8-10 minutes or until the cake is lightly golden and springs back when touched.
  7. Remove from the oven and immediately transfer the cake to a clean kitchen towel.
  8. Peel off the parchment paper and gently roll the cake with the towel from one end to the other.
  9. Let the cake cool completely while rolled up.
  10. Unroll the cake and spread whipped cream over it.
  11. Optional: add fresh fruit such as strawberries or raspberries.
  12. Roll the cake back up and place seam-side down on a serving platter.
  13. Dust with powdered sugar and serve.

Nutritional Information

Yule Log:
Calories: 198
Fat: 9g
Carbohydrates: 26g
Protein: 4g

Swiss Roll:
Calories: 167
Fat: 7g
Carbohydrates: 24g
Protein: 3g

Cooking Time

Yule Log: 12-15 minutes
Swiss Roll: 8-10 minutes

Equipment

  • Mixing bowls
  • Electric mixer
  • 10×15 inch jelly roll pan
  • Parchment paper
  • Clean kitchen towel
  • Serving platter

Serving Suggestions

Both cakes are perfect for holiday gatherings and can be served as a dessert or sweet treat. They pair well with coffee, tea, or hot cocoa.

Variations

For both cakes, you can vary the filling by adding different flavors of whipped cream or fresh fruit. You can also decorate the cakes with frosting, chocolate ganache, or powdered sugar.

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Substitutions

If you don’t have all-purpose flour, you can use cake flour or gluten-free flour. You can also substitute the whipped cream with cream cheese frosting or mascarpone cheese.

Storage

Both cakes can be stored in the refrigerator for up to 3 days. Cover them with plastic wrap or foil to keep them fresh.

Tips

  • Make sure to roll the cakes while they are still warm to prevent cracking.
  • Let the cakes cool completely before adding the filling.
  • If using fresh fruit, make sure to pat them dry to prevent excess moisture.
  • Dust the cakes with powdered sugar right before serving to prevent it from getting absorbed into the cake.

Notes

The Yule Log cake is also known as a Bûche de Noël in French. It is traditionally served during Christmas.

Frequently Asked Questions

Can I freeze these cakes?

Yes, you can freeze both cakes for up to 1 month. Wrap them tightly in plastic wrap and then in foil before freezing. Thaw them in the refrigerator before serving.

Can I use a different filling?

Yes, you can use any filling you like such as chocolate mousse, fruit preserves, or caramel sauce.

Do I have to use food coloring?

No, the food coloring is optional. You can skip it or use different colors.

Both the Yule Log and Swiss Roll are delicious and festive cakes that are perfect for the holiday season. While they may look similar, they have distinct differences in flavor and appearance. The Yule Log has a chocolatey flavor and resembles a log, while the Swiss Roll is lighter and often filled with fresh fruit. Both cakes are easy to make and can be customized to your liking. I encourage you to try both cakes and decide which one is your favorite. Happy baking!

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