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My review
Classic Yule Log
6
AUTUMN/FALL
"A festive holiday cake. Merry Christmas! You will need cinnamon red hard candies and snowmen candy for decorations."
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Ingredients
servings 540Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.
- Sift together flour, cocoa, baking powder, and salt.
- Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.
- Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top.
- Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.
- Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.
- Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate.
- To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.
- To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
9/24/2003
For some reason I've been craving Christmas treats a little early this year so I made this late last night. I didn't have the whipping cream for the filling so I sprinkled instant coffee granul...
Most helpful critical review
3/20/2006
Not the best chocolate recipe ever and kinda of messy.But it was pretty and it did wow the family.
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9/24/2003
For some reason I've been craving Christmas treats a little early this year so I made this late last night. I didn't have the whipping cream for the filling so I sprinkled instant coffee granul...
3/20/2006
Not the best chocolate recipe ever and kinda of messy.But it was pretty and it did wow the family.
12/24/2008
This a great recipe! The chocolate is not overpowering, and if you plan ahead and read the recipe before starting, it isn't messy. I sprinkled the whip cream with chai spices, and the hint it ga...
12/25/2016
The frosting was the challenge I was nervous after reading all the reviews. I gave it a try and it turned out perfectly! I think the key was stirring it until it came to a boil. It set up just ...
1/4/2019
I loved this recipe, it was very easy to follow. I plan on it becoming an annual bake. I may try a different filling next time. My first rolled cake came out very well.
9/27/2015
The frosting never set for me so I ended up whipping the frosting in my Kitchenaid after letting it try to set for like 16 hours. The cake could be a little sweeter IMO but the end result is ve...
12/21/2013
I kept everything exactly the same, and I wouldn't make it again. I found it bland, and the frosting didn't set. I ended up having to chill the frosting for ages, and then whip it. It was still ...