Peppermint Yule Log Recipes

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.

PEPPERMINT FROSTING

Steps:

• Put 1 1/2 cups sugar, the corn syrup and 1/4 cup water in a small heavy saucepan; cook over medium heat, stirring often, until sugar has dissolved, about 4 minutes. Raise heat to high. Bring to a boil, without stirring; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 230 degrees on a candy thermometer, about 5 minutes.
• Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, about 2 minutes. Gradually add remaining 1/4 cup sugar. Reduce speed to low. Carefully pour in hot syrup down side of bowl. Raise speed to medium-high. Mix until completely cool, thick, and shiny, 12 to 15 minutes. Mix in peppermint extract. Use immediately.

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.

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.

ICEBOX PEPPERMINT YULE LOG CAKE

Steps:

• Chop candies in food processor until crushed but not ground. With electric mixer, beat 1 1/2 cups cream, 1/4 cup sugar, vanilla, and peppermint extract in large bowl until soft peaks form. Fold crushed candy into peppermint cream.
• Spread 1 tablespoon peppermint cream on chocolate wafer. Top with another wafer and repeat 4 more times to produce stack of 6 wafers with cream in between each cookie. Make 6 stacks, each with 6 wafers. Spread 1 tablespoon peppermint cream on top of 5 stacks, leaving 1 stack plain.
• Place cookie stacks on sides and put them together end to end, making one 16-inch log. A plain stack without cream on top wafer should be placed at end. Wrap log in plastic and freeze until firm, at least 5 hours.
• With electric mixer, beat remaining cream, remaining sugar, and cocoa in large bowl until stiff peaks form.
• Cut thin piece diagonally from one end of frozen log and discard. Cut 2-inch piece diagonally from other end of frozen log and set aside.
• Transfer frozen cake to serving platter and spread all but 1/2 cup cocoa cream evenly over the log. Press reserved 2-inch piece on top of log to make bump, placing it several inches from one end of log. Cover bump with remaining cocoa cream.
• Drag tines of fork down length of log to simulate bark.
• Freeze until firm, at least 3 hours.
• Let stand at room temperature for 20 minutes before serving.

HERSHEY'S CHOCOLATE PEPPERMINT LOG

Steps:

• Heat oven to 375°F Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
• Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.
• Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
• Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.
• PEPPERMINT FILLING: Beat 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar and 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.
• CHOCOLATE GLAZE.
• 2 tablespoons butter or margarine.
• 2 tablespoons HERSHEY'S Cocoa.
• 2 tablespoons water.
• 1 cup powdered sugar.
• 1/2 teaspoon vanilla extract.
• Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping) Gradually add powdered sugar and vanilla, beating until smooth. About 3/4 cup glaze.