Yule Log Recipe

See Also: Christmas · Desserts · France

Yule Log

from Dorothy McNett's Recipe Book at www.dorothymcnett.com

5 egg yolks
3/4 cup sugar
1 teaspoon real vanilla extract (Nielson-Massey)
1 cup sifted or lifted all-purpose unbleached flour
1 teaspoon baking powder
5 egg whites

3/4 cup heavy whipping cream
2 tablespoons brandy
1 pound Guittard's milk or dark chocolate apeels or coating chocolate

Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper. Spray lightly with oil. Beat egg yolks until light colored and then beat in sugar gradually. Add vanilla. In another bowl, whisk together the flour and baking powder and beat into the egg yolks until smooth. Beat the egg whites until stiff but not dry and gently fold them into the cake batter. Spread into baking pan and bake 10-13 minutes. Loosen edges from the pan and invert the pan onto a clean towel that has been dusted with powdered sugar. Trim off any crusty edges. Roll the cake while it is still hot with the towel and place on a rack to cool. In meantime, combine in a batter bowl the cream and brandy. Pour over the chocolate pieces. Microwave on high 1 minute. With a rubber spatula, stir to see if it has all melted. If not, add another 30 seconds. Stir again until melted. Unroll the cooled jelly roll and gently spread this mixture over the cake. Roll and place the cake on the seam on a serving plate. With a serrated knife, slice off about a 2 inch piece, on an angle, from one end. Place this on top of the roll. Frost with chocolate buttercream frosting, building the frosting up around the sides of the knothole but do not cover the top of the knothole, and working the frosting under the roll as possible. Using a knife or other tool, make marks in the frosting to resemble the texture of wood bark. Decorate with cherries or cranberries and candy leafs, if desired.

Recipe created 1998-11-05.