25 Days of Baking: Day 25

It finally happened.  I made the yule log.  I have been telling myself for the past 5 years that I would make a yule log cake for Christmas and I finally did it.

I will admit it is not a simple recipe… there are a lot of ingredients and steps.  The recipe I settled on is from uTry.it which includes step-by-step photo instructions.  Those photos saved this cake from becoming a complete disaster.  If I had attempted step-by-step photo instructions, it would have been a whipped cream and cocoa powder mess.  Maybe next year.

As tempting as it was to cut open this cake, I resisted because it is the centerpiece of the dessert table tonight.  Cutting it open in front of my loved ones and hopefully seeing a beautiful swirl of whipped cream and cake will be a Christmas present in itself.

Merry Christmas to all and to all a good night!

Yule Log Recipe

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Cake Ingredients:

  • 5 egg whites
  • teaspoon cream of tartar
  • ½ cup + 2 tablespoon caster sugar, divided
  • Pinch of kosher salt
  • 5 egg yolks
  • ½ teaspoon vanilla extract
  • ½ teaspoon instant coffee granulate
  • 2 tablespoons butter, melted
  • ¼ cup heavy cream
  • ¼ cup unsweetened cocoa powder
  • ½ cup cake flour, or self-rising flour

Ingredients for the filling:

  • ¾ cup heavy cream
  • 3 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract

Chocolate Frosting Ingredients:

  • ½ cup heavy cream
  • 3 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • Food coloring, optional


Cake Instructions:

  • Preheat the oven to 375° F.  Grease a 10 by 15-inch baking pan with nonstick cooking spray.  Then, line the pan with parchment paper.   Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.
  • In a bowl of a stand mixer fitted with a whisk attachment, add egg whites, cream of tartar and pinch of salt.  Beat on high until frothy, about a minute.
  • Then slowly add 1/4 cup plus 1 tablespoon of the caster sugar and beat until medium peaks form.
  • Transfer egg white mixture to another bowl.  In the bowl of the stand mixer, beat the egg yolks with the remaining caster sugar (1/4 cup plus 1 tablespoon) until light and pale yellow.
  • Then add the vanilla, instant coffee, melted butter and heavy cream until incorporated.  Sift the cocoa powder and cake flour into the egg yolk mixture.  Fold until the dry and wet ingredients are just combined.
  • Add 1/3 of the egg white mixture into the batter and stir until batter is lightened. Then, gently fold in the remaining egg whites in two batches.  Be careful not to deflate the egg whites too much.
  • Gently spread the cake batter evenly onto the prepared cake pan.  Bake at 375° F for 8 to 10 minutes, or until a tooth pick inserted into the center of the cake and comes out clean.  Let cool on a wire rack completely.
  • Place cooled cake on parchment paper and gently roll cake from the shorter end.  Leave while you make filling.
  • Meanwhile, work on the filling and frosting.

Filling Instructions:

  • Use a whisk (you can use your stand mixer) to beat the heavy cream with powdered sugar and vanilla until stiff peaks form.

Chocolate Frosting Instructions:

  • Beat the whipped cream with powdered sugar and vanilla until stiff peaks form.
  • Sift and fold the cocoa powder into the whipped cream mixture until well combined.


  • Unroll cake and gently spread the filling onto the cake.  Roll the cake up, from the shorter end.
  • If desired, trim the edges for shape.  Spread chocolate frosting evenly over the rolled cake.  Use a butter knife or the back of the fork to create a log like texture in the frosting.  Top with powdered sugar for decoration.

Recipe from: uTry.it

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