The Tomahawk

Yule Log Recipes

Kimberly Schulte, News Editor

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In spirit of the holiday season, here are some yummy yule log recipes that you can make for any Christmas family gathering!

Classic Yule Log

Cake Ingredients: 

Heat oven to 375 degrees . Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Line bottom of pan with wax paper and coat paper with spray. Set aside.

In a small bowl, whisk cocoa powder, flour and baking powder. In a large bowl, whip egg whites, cream of tartar and salt until frothy. Gradually beat in 1/4 cup of the granulated sugar until medium shiny peaks form, about 5 minutes. Set aside. With the same beaters, beat egg yolks, remaining 1/2 cup granulated sugar and the vanilla until pale and thick, about 4 minutes.

Fold egg yolk mixture into whipped egg whites. Fold in flour mixture in 2 batches. Spread into prepared pan. Bake at 375 degrees for 12 to 14 minutes, until cake springs back lightly when touched.

Dust confectioners’ sugar on a clean cotton kitchen towel. Run a thin knife around cake edges and invert onto prepared towel. Remove wax paper. Roll up cake and towel, starting from a short side. Let cool completely.

Filling Ingredients:

While cake cools, heat chocolate in microwave 1 minute, stirring until smooth. Set aside to cool slightly. In a large bowl, beat cream cheese and butter. Gradually beat in confectioners’ sugar and vanilla. Spoon 11/2 cups of the cream cheese mixture into a medium bowl.

Beat 1/2 cup of the heavy cream until medium soft peaks form. Fold into first bowl of cream cheese mixture to lighten. Beat melted chocolate, salt and remaining 1/4 cup heavy cream into second bowl of mixture.

Carefully unroll cake. Spread white filling to within 1/2 inch of edge of cake. Re-roll cake (without towel) and place seam side down on platter. Refrigerate 30 minutes, if very soft. Spread with chocolate frosting, and enjoy! This recipe serves up to twelve people.

 

 

Mocha Yule Log Recipe

Cake Ingredients:

  • 5 eggs, separated
  • 1/2 cup cake flour
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup sugar, divided
  • 1/2 teaspoon cream of tartar

Place egg whites in bowl and let stand at room temp. for 30 minutes.

Preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment paper; grease paper. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture.

Add cream of tartar to egg whites; with clean beaters, beat 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 until top springs back when lightly touched, 12-15 minutes. Cool 5 minutes. 

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Filling Ingredients:

  • 1-1/2 teaspoons instant coffee granules
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners’ sugar

For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.

Once cold enough, you can frost the yule log with your choice of frosting and serve up to twelve people!

 

 

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Yule Log Recipes