Lindas Yule Log Recipes

CLASSIC YULE LOG

Classic Yule Log image

A festive holiday cake. Merry Christmas! You will need cinnamon red hard candies and snowmen candy for decorations.

Provided by AUTUMN/FALL

Categories Desserts Cakes Sponge Cake Recipes

Yield 10

Number Of Ingredients 15

Ingredients

½ cup sifted cake flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup white sugar
3 eggs, separated
¼ cup milk
⅛ cup confectioners' sugar
1 ½ cups whipped cream
2 cups heavy whipping cream
8 (1 ounce) squares semisweet chocolate, melted
¼ cup butter, softened
⅛ cup confectioners' sugar
½ teaspoon green food coloring
8 ounces marzipan

Steps:

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!

Nutrition Facts : Calories 539.5 calories, Carbohydrate 49.3 g, Cholesterol 140.5 mg, Fat 37.5 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 19.8 g, Sodium 196.2 mg, Sugar 37.8 g

LINDA'S YULE LOG

Linda's Yule Log image

This is a one of those recipes that comes around once a year during the Holiday Season. Everyone has to try one, and this is a delicious one to have on your table.

Provided by Chef mariajane

Categories Dessert

Time 12m

Yield 1 Yule Log

Number Of Ingredients 16

Ingredients

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups heavy cream
1/4 cup confectioners' sugar
1 tablespoon instant coffee powder (optional)
9 tablespoons unsweetened cocoa plus 3 tbsp. butter or 9 tablespoons margarine
3 tablespoons butter
4 cups confectioners' sugar
1/8 teaspoon salt
7 tablespoons milk
1 teaspoon vanilla

Steps:

Beat eggs until thick. Gradually beat in sugar and then slowly blend the water and vanilla inches
Sift flour, baking powder, and salt together. Slowly add to egg mixture, blending until smooth. Pour into 15x10 jelly roll pan lined with foil (You can also use a cookie sheet with a raised edge. I bring the foil up about 1-inch all around the edge of the pan.) The cake batter is thick and airy. Spread it evenly over the pan. (The cake is thin and like a sponge cake). Bake in a 375F oven 12-15 minutes.
Loosen edges of foil and turn out onto a towel sprinkled with confectioners sugar. remove foil - you may have to pry the corners a little from the edges of the cake. Roll the cake in the towel from the narrow end. it will only roll two times. Let sit in towel until completely cool. Work rather quickly here. The idea here is to get the cake rolled up in the towel while it is still hot and pliable.
When cool - unroll cake and place on a serving platter.
CREAM FILLIING:.
Combine heavy cream, confectioners sugar, and instant coffee powder. Whip until thick enough to spread. Spread cake with sweetened whipped cream and then re-roll. It will rather flop back into a rolled shape.
CHOCOLATE FROSTING:.
Melt unsweetened chocolate (or unsweetened cocoa and butter). Mix sugar, salt, millk and vanilla. Add chocolate and blend well. Let stand, stirring occasionally until spreading consistency. To spread frosting, dip knife or narrow spatula in hot water. Now spread the roll with the chocolate icing. Draw the tongs of a fork along the length of the frosted log to resemble bark.
Decorate the edge of the log on the plate with cherries and lemon leaves or sprigs of holly. Enjoy!
:.

Nutrition Facts : Calories 5911.8, Fat 276.7, SaturatedFat 167, Cholesterol 1393.2, Sodium 1954.5, Carbohydrate 850.9, Fiber 17.8, Sugar 703.1, Protein 56.6

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