Yule Log Cake (Print Version)
# Ingredients:
01 -
1/2 cup unsweetened cocoa powder.
02 -
1/4 cup all-purpose flour.
03 -
1/2 teaspoon baking powder.
04 -
6 large eggs, separated.
05 -
1/4 teaspoon cream of tartar.
06 -
Pinch of salt.
07 -
3/4 cup granulated sugar.
08 -
1/2 teaspoon vanilla extract.
09 -
3 tablespoons confectioners' sugar.
10 -
1 ½ cup heavy whipping cream (for filling).
11 -
2 tablespoons confectioners' sugar (for filling).
12 -
1 teaspoon vanilla extract (for filling).
13 -
8 oz semi-sweet chocolate chips.
14 -
1 cup heavy whipping cream (for ganache).
15 -
1 ½ cup granulated sugar (for garnish).
16 -
1 cup water.
17 -
1 cup fresh cranberries.
18 -
1 ounce fresh rosemary.
# Instructions:
01 -
Preheat to 375ºF. Grease 15x10x1-inch baking sheet, line with parchment, grease again.
02 -
Whisk together cocoa powder, flour, and baking powder.
03 -
Whip egg whites with cream of tartar and salt, gradually add 1/4 cup sugar until medium peaks form.
04 -
Mix yolks with remaining sugar and vanilla until pale and thick.
05 -
Fold yolk mixture into whites, then fold in flour mixture in 2 batches.
06 -
Spread in pan, bake 12-14 minutes until springy.
07 -
Invert onto powdered sugar-dusted towel, remove parchment, roll in towel to cool.
08 -
Whip cream with sugar and vanilla until stiff.
09 -
Pour hot cream over chocolate, let sit 5 minutes, whisk until smooth.
10 -
Unroll cake, spread with whipped cream, re-roll. Cut branch piece, position on side.
11 -
Cover with ganache, create bark texture with fork, add sugared garnishes.
# Notes:
01 -
Let ganache rest 25-30 minutes before frosting.
02 -
Roll cake while warm to prevent cracking.
03 -
Create bark texture with gentle fork strokes.
04 -
Add sugared decorations just before serving.