Description

This classic Yule Log recipe features a light and airy chocolate sponge cake rolled with a fluffy whipped cream filling, then frosted with a smooth and rich chocolate buttercream textured to resemble tree bark. Perfect for festive holiday celebrations, it is beautifully decorated with fresh cranberries, edible mushrooms, and sprigs of rosemary, dusted to look like fresh snow for an elegant winter dessert centerpiece.

Ingredients

Scale

For the Sponge Cake

4 large eggs, separated
1/2 cup granulated sugar, divided
1/3 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Filling

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Chocolate Buttercream

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup cocoa powder
1 tablespoon milk or cream
1 teaspoon vanilla extract

For Decoration (optional)

Fresh cranberries
Edible mushrooms or meringue mushroom kit
Edible glitter or snow
Fresh sprigs of rosemary or evergreen

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Instructions

Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a clean bowl, beat the egg whites gradually adding 1/4 cup sugar until stiff peaks form. In another bowl, beat the egg yolks with the remaining 1/4 cup sugar until pale and thick, then mix in vanilla extract. Sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the yolk mixture, then carefully fold in the egg whites without deflating the batter. Spread the batter evenly in the pan and bake for 10–12 minutes or until the cake springs back when touched. Immediately roll the warm cake in a powdered sugar-dusted kitchen towel from the short end and let cool completely.
Prepare the Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the cake is cool, gently unroll it and spread the whipped cream evenly over the surface.
Roll the Cake: Roll the cake tightly from the short end again, wrap it in plastic wrap, and refrigerate for 1 hour to set the shape before frosting.
Make the Chocolate Buttercream: Beat the softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until the mixture is smooth and fluffy. Spread this buttercream generously over the chilled cake and use a fork to create bark-like textures.
Assemble the Yule Log: Unwrap the chilled rolled cake and place it on a serving platter. Frost the entire log with chocolate buttercream, texturing it to resemble tree bark with a fork or spatula. Decorate with fresh cranberries, edible mushrooms, rosemary sprigs, and sprinkle edible glitter or snow for a festive look.
Final Touch: Dust the whole cake lightly with powdered sugar to mimic fresh snow just before serving. Present the Yule Log on a rustic wooden serving board for an elegant holiday touch.

Notes

Serve the Yule Log on a wooden board or rustic platter for a cozy holiday presentation.
The cake can be made a day in advance and stored wrapped in the refrigerator.
Handle the sponge gently while rolling to avoid cracking.
Ensure the cake is completely cooled before adding the filling to prevent melting.
Use chilled equipment for whipping cream for best volume.

Nutrition

Serving Size: 1 slice (approximately 1/8 of cake)
Calories: 320
Sugar: 24g
Sodium: 90mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 5g
Cholesterol: 110mg