Description
Indulge in the festive spirit with this classic Yule Log recipe. A show-stopping dessert featuring a light sponge cake filled with whipped cream and coated in rich chocolate frosting.
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar for dusting
For the Filling:
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the sponge cake: Beat eggs until thick, add sugar and vanilla. Sift in dry ingredients, fold gently, spread in pan, and bake for 10–12 minutes.
- Roll the cake: Dust with powdered sugar, roll in a towel, and let cool.
- Make the filling: Beat cream, sugar, and vanilla until stiff peaks form. Unroll cake, spread filling, and re-roll.
- Prepare the frosting: Beat butter, sugar, cocoa, cream, and vanilla until fluffy. Frost the rolled cake and create a bark-like texture with a fork.
- Chill and serve: Refrigerate until ready to serve. Dust with powdered sugar or decorate as desired.
Notes
- You can make the cake a day ahead and refrigerate it. Allow it to come to room temperature before serving.
- Add espresso powder to the frosting for a mocha twist.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg
