Go Back

Christmas Yule Log Cake

Christmas yule log cake is a rolled chocolate sponge filled with whipped cream and finished with chocolate frosting marked to look like bark. The cake is rolled while hot, then chilled after filling for a neat sliceable dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
cooling and chilling 1 hour 35 minutes
Total Time 2 hours 17 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • cooking spray for coating the pan and parchment
  • 4 eggs large, separated, at room temperature
  • 0.67 cup granulated sugar divided
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 5 tbsp unsweetened cocoa powder divided
  • 0.5 tsp baking powder
  • 0.25 tsp salt
For the filling
  • 1.5 cups heavy cream cold
For the frosting
  • 4 oz semisweet chocolate finely chopped
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tbsp milk

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Bake the cake
  1. Heat the oven to 350°F and coat a 10x15-inch jelly-roll pan with cooking spray; line it with parchment paper and lightly spray the parchment.
  2. Beat the egg yolks and 1/3 cup of the granulated sugar in a large bowl on medium-high until thick and pale, 3 to 4 minutes, then beat in the vanilla.
  3. Sift the flour, 4 tablespoons of the cocoa powder, baking powder, and salt over the yolk mixture, then fold until combined.
  4. In a clean bowl, beat the egg whites until foamy, then gradually add the remaining 1/3 cup granulated sugar and beat until glossy stiff peaks form.
  5. Fold one-third of the whites into the chocolate mixture to loosen it, then gently fold in the remaining whites.
  6. Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes, until the top springs back when lightly touched.
  7. Dust a clean kitchen towel with the remaining 1 tablespoon cocoa powder, invert the hot cake onto it, and peel off the parchment.
  8. Starting at a 10-inch end, roll the cake up with the towel and let it cool seam side down for about 45 minutes.
Make the filling
  1. Beat the cold heavy cream in a large bowl until medium-firm peaks form.
  2. Gently unroll the cooled cake, spread the whipped cream over it leaving a 1/2-inch border, then roll it back up without the towel.
  3. Chill the cake seam side down for 30 minutes.
Make the frosting
  1. Melt the semisweet chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, then let it cool until barely warm but still pourable.
  2. Beat the butter until creamy, gradually beat in the powdered sugar, then beat in the melted chocolate and milk until smooth and spreadable.
Assemble the cake
  1. Trim the ends of the cake, cut a 2-inch diagonal piece from one end, and place it against the side of the log to form a branch.
  2. Spread the frosting over the cake and mark it with fork tines to resemble bark.
  3. Chill the cake for at least 20 minutes before serving.

Notes

Roll the sponge while it is hot to help prevent cracking. Store covered in the refrigerator for up to 3 days; it can be frozen. For a dairy-free variation, use dairy-free whipping cream, butter, milk, and semisweet chocolate.