Icebox Peppermint Yule Log Cake Recipes

YULE LOG ICEBOX CAKE

Steps:

• Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the peppermint extract. (Do not overbeat.)
• Spread a thin 3-by-8-inch rectangle of whipped cream on a board or platter. Sandwich 2 cookies together with about 1 teaspoon whipped cream; stand the cookies upright (on their edges) at one end of the whipped cream rectangle and continue adding cream and cookies to form an 8-inch log (you should use about 36 cookies).
• Sandwich 2 more cookies together with about 1 teaspoon whipped cream; use whipped cream to attach the cookies to the side of the log on an angle. Continue attaching about 8 more cookies to make the branch.
• Cover the log and branch with the remaining whipped cream. Using an offset spatula, make long lines in the whipped cream to look like bark. Mix the cocoa powder and 1 tablespoon warm water in a bowl; add a few more drops warm water as needed until the mixture is brushable. Using a small pastry brush, paint short lines of the cocoa mixture on the whipped cream to look like birch bark. Paint spirals at the end of the log and branch.
• Refrigerate the cake until the whipped cream is set, about 1 hour. Cover loosely with plastic wrap and continue refrigerating until the cookies are soft, at least 6 hours or overnight. Slice on an angle.

PEPPERMINT CAKE LOG

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Combine the flour, cocoa, baking powder and baking soda; set aside. , In large bowl, beat egg yolks, 1/3 cup sugar and vanilla until thick and lemon-colored. Add dry ingredients alternately with water just until blended. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff glossy peaks form. Fold into yolk mixture., Spread batter evenly in prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar until stiff peaks form. Fold in crushed candies. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for at least 1 hour., For glaze, combine the butter, cocoa and water in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

PEPPERMINT YULE LOG

Steps:

• Preheat oven to 400 degrees. Butter and line a 12-by-17-inch jelly-roll pan with parchment paper. Butter and lightly flour parchment; set aside. Lay a kitchen towel on top of a wire rack, and dust with confectioners' sugar; set aside.
• Put egg yolks into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until pale, 4 to 5 minutes. Transfer to a medium bowl; set aside.
• Put egg whites into the clean bowl of the electric mixer fitted with the clean whisk attachment; beat on medium speed until soft peaks form, about 2 minutes. Raise speed to medium-high. Gradually add granulated sugar; beat until stiff peaks form. Gently whisk in food coloring. Transfer egg-white mixture to a large bowl.
• Fold beaten egg yolks into egg-white mixture. Sift cocoa powder and flour over top, and gently fold in. Pour into prepared pan, smoothing top with an offset spatula.
• Bake until cake springs back when touched, 10 to 11 minutes. Run an offset spatula or sharp knife around sides of pan; invert onto prepared towel. Remove parchment. Dust with confectioners' sugar.
• Starting at short end closest to you, roll cake in kitchen towel. Let cool completely, seam side down, on rack.
• Unroll cake. Using an offset spatula, spread with 2 cups Peppermint Frosting, leaving a 1/4-inch border on all sides. Starting at the short end closest to you, reroll cake (do not include towel this time). Transfer, seam side down, to a serving platter. Spread with remaining frosting. Sprinkle with crushed candy. Cake can be stored up to 5 hours at room temperature.

CHOCOLATE PEPPERMINT LOG

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.