The Yule log tradition began as an early winter solstice rite, and the burning of a particular log in a fireplace for good and fortune has been a holiday tradition long before Christianity arrived in Europe. Some said that lighting the Yule log represented Jesus' birth, while others claimed it represented Jesus' conquest over sin.
The Yule log cake is constructed of a soft sponge cake and is thought to have originated in France around the nineteenth century as Bûche de Noel. The cake is fashioned, adorned, and iced to look like the traditional Yule log.
This delicacy is made out of a soft chocolate cake that has been rolled and filled with a delicious homemade whipped cream before being topped with a chocolate frosting adorned with sugared cranberries or cherries and rosemary. This Yule log cake is a sweet star dessert best served on Christmas Eve that represents the coming new year to bring good fortune to the family.
Makes 10-12 servings
Ingredients:
For the Chocolate Cake:
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
7 large eggs room temperature and separated
1 cup granulated sugar divided
confectioners’ sugar for dusting
For the Filling:
1.25 cups cold heavy whipping cream
1/3 cup confectioners’ sugar sifted
1/2 teaspoon vanilla extract
For the Frosting:
1.25 cups unsalted butter softened
1/4 teaspoon salt
8 tablespoons cocoa powder sifted
2¾ cups confectioners’ sugar sifted
1 teaspoon vanilla extract
2 to 3 tablespoons heavy whipping cream
For the Garnish:
sugared cranberries or cherries
sugared rosemary
confectioners’ sugar
Instructions:
For the Chocolate Cake:
Preheat the oven to 350F. Lightly spray a 12x17-inch rimmed baking pan with baking spray. Fully line with parchment paper and lightly spray the paper.
In a medium bowl, sift together the flour, cocoa powder, and salt.
In a large mixing bowl, add the egg yolks. Beat on medium speed until about doubled in volume and velvety. Add 3/4 cup sugar and continue beating until very pale and fluffy, about 2 minutes. Sprinkle in the flour mixture and beat just until combined.
In another large bowl with clean beaters, beat the egg whites on medium speed until light and frothy. With the mixer running, slowly add the remaining 1/4 cup of sugar. Continue beating until stiff, about 4 minutes. Fold the beaten egg whites into the yolk mixture in three batches, folding just until no white streaks of flour remain. Spread the batter in an even layer in the prepared pan.
Bake for 20 minutes or until the cake springs back when gently pressed in the center. Dust a clean tea towel with confectioners’ sugar. Immediately invert the hot cake onto the towel. Remove the pan and carefully peel off the parchment paper. While the cake is warm, starting at a long end, somewhat tightly roll up the cake with the towel. Place on the counter seam side down to keep it from unrolling, and cool completely, about 1 hour.
For the Filling:
In a large bowl, beat the heavy cream on medium speed until thickened. Add the sugar and vanilla. Continue beating until stiff.
Unroll the cooled cake, leaving it on the towel. Spread the whipped cream over the cake leaving a 1-inch border. Using the tea towel to help, roll the cake up again, starting from the same long end. If any excess cream squeezes out the seam, scrape it off, and place the cake roll seam-side down on a tray. Place in the fridge.
For the frosting:
Place the butter and salt in a mixing bowl and beat on medium speed until smooth. Add the cocoa powder and beat until well combined, stopping to scrape down the bowl a few times, about 2 minutes. With the mixer on low, beat in the confectioners’ sugar and vanilla. Slowly stream in the heavy cream while beating. Increase mixer speed to medium and beat until fluffy and easily spreadable, about 2 minutes.
Remove the cake log from the fridge. Cutting at a diagonal, cut about two inches off of one end. Place the log on a serving plate. Spread a few tablespoons of frosting onto the end of the cut-off and stick to the side of the log.
Spread the remaining frosting all over the cake roll, leaving the ends exposed.
Run fork tines through frosting in one direction to give the appearance of bark. Trim the un-cut end of the log to expose a perfect swirl. Refrigerate the cake until ready to serve.
Just before serving, decorate the log with sugared cranberries or cherries and rosemary, and dust lightly with confectioners’ sugar.
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