Yule Log Cake Recipe

  • Preparation 1 h
  • Cooking 16 min
  • Servings 12
  • Freezing Absolutely

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Rolled cake

  • 1 ⅓ cups (157 g) all-purpose flour
  • 2 tbsp (10 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 large eggs, yolks and whites separated, at room temperature
  • 1 cup (200 g) sugar, divided
  • 2 tbsp (30 ml) vegetable oil
  • 1 ½ tsp (7 ml) vanilla extract
  • 3 tbsp (15 g) unsweetened cocoa powder, for rolling the cake

Irish cream filling

  • 1 ½ cups (360 ml) heavy cream 35%, very cold
  • 3 tbsp (45 ml) Irish cream liqueur
  • ¼ cup (30 g) icing sugar
  • 1 tbsp (5 g) unsweetened cocoa powder

Ganache

  • 6 oz (170 g) semi-sweet chocolate, finely chopped
  • ¾ cup (180 ml) heavy cream 35%

Decoration

  • Fresh cranberries
  • A few sprigs of rosemary
  • Icing sugar, to look like snow

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Preparation

  • Preheat the oven to 350°F (175°C). Grease a 12 x 17 inch rimmed baking sheet, line it with parchment paper, then grease the paper.
  • Sift together the flour, cocoa, baking powder and salt.
  • Using a mixer, beat the egg whites with ½ cup (100 g) of the sugar to stiff peaks, 4 to 5 minutes, then set aside in a bowl.
  • Whisk the yolks with the remaining sugar, the oil and the vanilla for 3 to 4 minutes, until thickened and pale.
  • Gently fold the whites into the yolks in two additions, then fold in the dry ingredients in two additions with a spatula, without deflating the batter.
  • Spread evenly on the sheet, tap it twice on the counter to release the bubbles, then bake for 15 to 16 minutes, until the cake springs back to the touch.
  • Dust a large sheet of parchment paper with the 3 tbsp of cocoa. Straight out of the oven, flip the hot cake onto it, peel off the baking parchment and roll it up tightly right away, with the dusted sheet inside, starting from the short side.
  • Refrigerate the roll for at least 2 hours, until completely cold.
  • Whip the very cold heavy cream with the Irish cream, icing sugar and cocoa until firm.
  • Gently unroll the cooled cake, sliding a spatula underneath if it clings to the paper. Spread the cream to within ½ inch of the edges, then roll it back up firmly, this time without the paper.
  • Wrap in plastic wrap and refrigerate for 30 minutes.
  • Meanwhile, heat the heavy cream to a simmer, pour it over the chopped chocolate, let it stand for 2 minutes, then whisk until smooth.
  • Refrigerate the ganache for 45 minutes to 1 hour, until it reaches a spreadable consistency that still glides off the spatula.
  • Cut a 3-inch section on the diagonal from one end of the roll, and press it against the side of the log with a little ganache to form a branch.
  • Cover the whole log with ganache using a spatula, then drag a fork through it to score the bark.
  • Decorate with cranberries and sprigs of rosemary, then dust with icing sugar just before serving.