Crown your holiday dessert table with a traditional Yule Log. This decadent rolled cake is infused with cocoa and a creamy coffee-flavored filling. It’s dark, sweet icing make it resemble a fresh log ready for the Christmas fireplace. Smart Recipes, European Recipes, Dairy,Eggs,Other Recipes, Recipes Dairy,Eggs,Other European Traditional Yule Log Traditional Yule Log Recipe | PT1H5M Serves 12 Ingredients: 5 Large Eggs 0.5 Cup Cake Flour 0.25 Cup Dark Cocoa 0.25 Teaspoon Salt 1 Cup Granulated Sugar 0.5 Teaspoon Cream Of Tartar 1.5 Teaspoon Instant Coffee Granules 1 Cup Heavy Whipping Cream 0.5 Cup Powdered Sugar 0.33 Cup Butter 2 Cups Powdered Sugar 0.33 Cup Dark Cocoa 1 Tablespoon Brewed Coffee 1.5 Teaspoons Pure Vanilla Extract 2 Tablespoons Milk In a small bowl, add egg whites and allow to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees. Coat the bottom of a large sheet pan with cooking spray. Line with parchment paper and add a coating of cooking spray. Set aside. In a large bowl, sift flour, cocoa, and salt together 2 times. In a stand mixer, beat egg yolks until thickened slightly. On high speed, gradually add 1/2 cup sugar into the eggs until mixture is thick. On medium speed, gradually add the flour mixture until incorporated. Set aside. In a stand mixer on medium speed with whisk attachment, beat egg whites & cream of tartar until soft peaks form. Increase speed and gradually add sugar, 1 tablespoon at a time, until sugar is dissolved. Continue beating until soft glossy peaks form. Use a spatula to gradually fold the whites into the batter. Transfer the batter to the prepared sheet pan, spreading evenly. Bake until the cake springs back when touched lightly, about 12-15 minutes. Remove from the oven and let cool for 5 minutes. Dust a kitchen towel lightly with cocoa. Invert the cake onto the towel and gently peel away the parchment paper. Roll the cake up in the towel like a jelly roll, starting with the short side. Place on a wire rack to completely cool. Meanwhile, in a stand mixer, dissolve coffee granules in the cream and beat until mixture thickens. Add sugar and beat until stiff peaks form. Unroll the cooled cake. Spread cream filling over the cake evenly, leaving a 1/2-inch edge all around. Roll cake up again without the towel and trim any uneven ends. Transfer to a serving platter, seam side down and cover with plastic wrap. Refrigerate 1 hour until cold. In a stand mixer, add butter, powdered sugar, cocoa, brewed coffee, and milk. Beat until smooth. Spread frosting over the cake and use a fork to make lines in the frosting that resemble tree bark. Refrigerate until serving.

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