This cake may not be a yule log, but it is certainly a log that brings happiness and joy! Take a small part of the beaten egg whites and gently mix it with the chocolate mixture.This will help to loosen the chocolate mixture and then mix the rest of egg whites in three parts.Gently mix them together until we get a smooth airy foamy batter. Set aside. Keep the butter and sugar at room temperature as it will help us to combine them easily. Remove the cake pan, peel away the parchment paper. Line 17- x 11-inch greased jelly roll pan with parchment paper. You may use the following recipe for Chocolate Icing or your favourite icing for the filling and frosting, just flavour it lightly with cocoa powder or chocolate so it will resemble bark. VANILLA BUTTERCREAM: Butter a jelly roll pan, line with parchment paper, butter the paper and sprinkle with flour, tapping to remove excess flour. Place the cake seam-side down on a serving dish. It was originally a Nordic tradition. Place in the refrigerator for about an hour to firm up the cake. Preparation time 20mins Evenly spread the cool whip on the top of the cake; I used only about half of the container and it seemed to be plenty. Easy Christmas Yule Log Cake. Roll cake up in the towel from the long side and allow to cool for 1 minute. Add about half of the powdered sugar and mix until smooth and well combined. This beautifully decorated cake is one of the first Christmas recipes I found in a box of my mother’s old recipe … Check your cake after 20 minutes and watch closely until it tests done. Use a serrated knife to create bark lines in the cake, then decorate with sugared cranberries or with some fresh red currants and rosemary sprigs. While the cake layer is cooling down, we prepared our whipping cream and the chocolate ganache. I love it because it’s so light and not overly sweet, and it holds its shape well enough to be made ahead of time. Then sift in, the flour and cocoa powder mix and combine to form a smooth homogenous mixture. We need to beat the egg whites until they become glossy and form medium stiff peaks.It may take around 6-8 minutes.Lift the beater from the foam and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.). This French classic dessert is usually served at Christmas, representing the yule log. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Frost the outside of the cake with the chocolate frosting and drag a fork across the frosting to create the effect of bark. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add few drops of heavy cream until it reaches the consistency you desire. I am not sure, if my place is humid; for me, even though the meringue baked well in oven but when I kept them outside for more than two hours, it became sticky and lose its crispiness.  The correctly-mixed cake will be light and airy. Bake the cake for about 10–15 minutes; careful, it will bake quickly. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in. Add warm heavy cream to the chopped chocolate. Unroll cakes and spread evenly with cream mixture to within 1/2 in. Now pour in this batter into tray greased with butter and lined with a parchment paper. In this Yule log Cake Recipe we use simple vanilla whipped cream filling. Then add the powdered sugar little by little.Beat everything together until you get a silky smooth, light cream cheese frosting. We don’t use any chemical leaveners like baking soda or baking powder to make this sponge cake. Ingredients: 13 (cocoa.. flour.. milk.. salt.. sugar.. vanilla...) Do you have a website or cooking blog? A Yule Log Cake, also known as a Bûche de Noël, is a cake made based on that old tradition. Beat the cold whipping cream and vanilla in a bowl with a whisk or an electric mixer just until they hold a loose peak.Â, Sift the sugar over the cream and continue to beat just until it holds a soft peak.Â. Yule Log. The first time I made a roll cake was about a decade ago, when I was foodstyling for Dana McCauley when she came through town to promote one of her books, a holiday baking book that contained a chocolate Yule log made with a coffee cream-filled cake roll. So I kept mine inside the oven with oven lights on.They need a dry environment to stay healthy 🙂. Continue beating, on high speed, gradually adding the superfine sugar, until the whites are shiny and hold stiff peaks. I love it because it’s so light and not overly sweet, and it holds its shape well enough to be made ahead of time. Bake the meringues at 200 F for about  1 1/2 – 2 hours, or until the meringues are firm enough that they easily release from the parchment paper without sticking.Â, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), HOW TO MAKE CREAM PUFFS /choux pastry with craqueline, CREAM PUFF FILLING (French vanilla Cream), Cake decorating ,meringue mushrooms (optional), Oil :50 ml or approximately 3 and 1/2 tbsp, Milk :50 ml or approximately 3 and 1/2 tbsp, Whipping Cream :90 g or 92ml approximately 6 tbsp, Vanilla powder: 1/2 tsp or vanilla extract 1 tsp. Add more sprinkles if desired. Egg - They get whipped to add air into the cake; Sugar - Needed for sweetness; Vanilla - As always, use a high-quality extract; Flour - Just a little is needed in order to give the cake structure; Cocoa Powder - For this recipe… Roll it again and place in the fridge for a couple of hours. The sponginess and softness of the chocolate sponge cake is from the magic of whipped eggs. from top right corner of the second cake roll; cut at an angle from that point to the bottom right corner. Let the chocolate settle for few minutes and slice the cake. In a bowl, beat the eggs with an electric mixer until frothy. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Then lightly grease the parchment paper with a paper towel dipped in vegetable oil. Beat the soft butter until smooth and creamy. It’s a traditional holiday dessert and very easy to make. The cream of tartar is important and stabilizes the egg whites so the cookies don’t turn out hollow.So I recommend to use cream of tartar while making meringue mushrooms. The mix will get a little thicker in consistency when it is cold and set. Bake the meringues at 200 F for about  1 1/2 – 2 hours, or until the meringues are firm enough that they easily release from the parchment paper without sticking. If you want to decorate the cake with sugared cranberries and rosemary, start them the night before … Bake 8-10 minutes or until toothpick inserted in center comes out clean. Beat the cold whipping cream and vanilla in a bowl with a whisk or an electric mixer just until they hold a loose peak. Roll up the cake when it is just cooled down.Cake stiffens as it cools, so it’s going to crack less if you roll it immediately when they are just cooled. So make sure the cake batter spread evenly in the pan and it is baked properly  i.e.,the cake is  baked evenly and the cake can remain moist. How to pipe caps :Hold the pastry bag upright and close to the parchment paper, and with even pressure, pipe the meringue into round shape(approximately 4 cm diameter and 2 cm height). ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. I tried making meringue mushrooms without any acidic ingredient like cream of tartar and lemon juice.The shape of the mushrooms and stems were not so great. Fold in the batter bits as well. It is so easy to make this cream cheese frosting. Marble Cake. Line a 17X12-inch jelly pan with parchment paper. Remove the cake from the pan onto a towel as soon as you take it from the oven. Over mixing the cake batter, usually happen when we use electric beater to mix the cake batter after adding the flour. Beat... minutes or until cake springs back at a touch.... sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. When you’re done, you’ll have an amazing chocolate Yule Log to serve for Christmas. Tap the pan on the counter a few times to break any large air bubbles in the batter . Classic yule logs comes in countless flavor combinations. Some of the stems may fall over during baking, so it is best to make a few extra stems. With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). At warmer temperatures, that fat starts to soften and the globules collapse, so the cream can’t whip up as fully, and it takes longer to reach its maximum volume. In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. Cut a piece of the log off (about 3 inches in length) and use a little chocolate ganache to attach it to the side of the cake to make it look like a little branch. Chiffon is similar to sponge but has more fat that helps tenderize it and makes it more forgiving when baked. https://www.mightymrs.com/recipe-items/easy-yule-log-recipe-cake-mix The chocolate ganache was left at room temperature and it will become very stiff if kept in fridge. Cover the cake with a clean towel and let the cake cool down completely at room temperature. If your place is warm, please keep this rolled chocolate sponge cake covered in fridge until it become cold, stiff and firm. Keyingredient.com is a free cooking website. Remove cake from oven and immediately turn onto kitchen towel. When the cake layer has cooled and it is ready for filling, spread the vanilla whipped cream,all over the cake and then carfully roll the chocolate sponge cake layer to form the shape of a log. In bowl, using electric mixer on medium speed, beat eggs and sugar until mixture has tripled in volume, about 10 minutes. Set aside. To make this chocolate sponge cake, we use 5 eggs, which is the most important ingredient to make this sponge cake layer. Place on a wire rack to cool Add salt and sugar(little by little) while whipping the egg whites. Use the second cake roll for the branches. Add the vanilla extract and beat few more seconds. Add milk and vanilla; beat until smooth and fluffy. Find more useful information here. A moist cake has less chance of cracking. Gently unroll the cake and spread the buttercream evenly all over it. Sift together the sugar, cocoa and salt and add this to the butter. Yule Log Cake Place a sheet of parchment paper into a 10.5 x 15.5 jelly roll pan, and make little slices in the corners so that it fits snugly into the pan. Cake Directions: Preheat oven to 400 and grease a 10x15 jelly roll pan with nonstick cooking spray. How to pipe the stems :Hold the pastry bag upright and close to the parchment paper, and with even pressure, pipe the meringue into pillar shape of 2-3 cm height. When it's baked through, take out of the oven and let set for about 15 minutes. In this Yule log Cake Recipe we use simple vanilla whipped cream filling. Beat the egg whites and cream of tartar, on medium low speed until soft peaks form. Continue beating, on high speed, gradually adding the superfine sugar, until the whites are shiny and hold stiff peaks. Though the measurement of ingredients differ slightly, the method of making the chocolate yule log cake or Buche de noel remains the same. a large bowl beat the eggs until thick and pale, then beat in the sugar, salt, and vanilla. Now Beat the yolks until light and foamy. … It’s basically a chocolate sponge cake roll that’s filled with cream and covered with chocolate ganache and made to look like a log. Lower the speed and slowly add the sugar, 1/2 cup at a time. × Whipping cream introduces air bubbles. Do not boil. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. Servings 6 Pour over the chocolate … Spread two-thirds of the batter evenly in prepared pan. In a medium saucepan, heat up the cream until just simmering. The chocolate sponge cake is the main part of this yule log cake or Buche de Noel. Preheat oven to 400°F. Buche de Noel the traditional French word for the Christmas Yule Log Cake is a dessert I have made for our family for the last 30 years. With a whisk, whip until firm peaks form. I decided to try a chiffon cake, which I hadn’t seen in many Yule log recipes. Take care not to over beat the cream otherwise, the fat will get separated and it will be look curdled. Now, this isn’t your traditional rolled Yule Log, but … Heat the oven to 450°F. I kept the vanilla whipped cream in fridge so that they will remain cold,stiff and firm. Makes about 15-18 (4 cm) Meringue Mushrooms. Blend … Sift the sugar over the cream and continue to beat just until it holds a soft peak. Bake at 325 F (160-170 C) for 25-30 minutes. 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