Yule Log Recipe

Eggs: Essential for the structure and texture of the cake, providing both richness and stability.

Granulated sugar: Adds sweetness and helps to stabilize the egg whites when beaten.

All-purpose flour: Provides the necessary structure to the cake, ensuring it holds together when rolled.

Unsweetened cocoa powder: Gives the cake and frosting a deep, rich chocolate flavor.

Salt: Enhances the overall flavor of the cake by balancing the sweetness.

Vanilla extract: Adds a subtle, sweet aroma and flavor to both the cake and the filling.

Heavy cream: Whipped to create a light, airy filling and used in the frosting for a creamy texture.

When folding the egg whites into the yolk mixture, use a gentle hand to maintain the airiness of the batter. This technique ensures that the cake remains light and spongy. A rubber spatula is ideal for this task, and it's best to fold in small batches to avoid deflating the egg whites.

• 4 large separated eggs - Substitute with 4 large separated flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes to thicken. This is a common vegan substitute that helps bind the ingredients together.

• ½ cup divided granulated sugar - Substitute with ½ cup divided coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• ⅓ cup all-purpose flour - Substitute with ⅓ cup almond flour: Almond flour is gluten-free and adds a nutty flavor, making it suitable for those with gluten intolerance.

• ¼ cup unsweetened cocoa powder - Substitute with ¼ cup carob powder: Carob powder is naturally sweet and caffeine-free, making it a good alternative for those avoiding caffeine.

• ¼ teaspoon salt - Substitute with ¼ teaspoon sea salt: Sea salt has a more complex flavor and contains trace minerals.

• ½ teaspoon vanilla extract - Substitute with ½ teaspoon almond extract: Almond extract provides a different but complementary flavor profile.

• 1 cup heavy cream - Substitute with 1 cup coconut cream: Coconut cream is a dairy-free alternative that provides a rich and creamy texture.

• 2 tablespoon granulated sugar - Substitute with 2 tablespoon maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor.

• 1 teaspoon vanilla extract - Substitute with 1 teaspoon maple extract: Maple extract provides a unique flavor twist while maintaining the sweetness.

• ½ cup unsweetened cocoa powder - Substitute with ½ cup Dutch-processed cocoa powder: Dutch-processed cocoa powder has a smoother, less acidic taste and a darker color.

• To keep your Yule log fresh and delightful, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator. This will help maintain its moisture and flavor for up to 3 days.

• If you need to store it for a longer period, consider freezing. First, place the Yule log on a baking sheet and freeze it uncovered for about an hour. This initial freeze will firm up the frosting and prevent it from sticking to the wrapping.

• Once the Yule log is firm, wrap it tightly in plastic wrap followed by a layer of aluminum foil. This double wrapping will protect it from freezer burn and preserve its taste and texture.

• For added protection, place the wrapped Yule log in an airtight freezer-safe container. This step is particularly useful if you plan to store it for more than a month.

• When you're ready to enjoy your Yule log, transfer it from the freezer to the refrigerator and let it thaw slowly overnight. This gradual thawing process will help maintain the cake's integrity and prevent any sogginess.

• Before serving, let the Yule log sit at room temperature for about 30 minutes. This will enhance its flavors and make it easier to slice.

• If you have any leftover slices, store them in an airtight container in the refrigerator. They should remain delicious for up to 2 days.

• For individual servings, you can also wrap slices in plastic wrap and freeze them. This way, you can enjoy a piece of Yule log whenever the craving strikes, without having to thaw the entire cake.

• Preheat your oven to 300°F (150°C). Place the Yule Log on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use the microwave. Slice the Yule Log into individual servings. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds, checking frequently to avoid overheating.

• If you have a steam oven, this can be an excellent way to reheat without drying out the Yule Log. Set the steam oven to 212°F (100°C) and steam for about 5-7 minutes.

• Another gentle method is using a double boiler. Place the Yule Log on a heatproof plate and set it over a pot of simmering water. Cover with a lid and steam for about 10 minutes, ensuring the water doesn’t touch the cake.

• For those with an air fryer, preheat it to 300°F (150°C). Place the Yule Log in the basket and heat for 5-7 minutes. This method can help maintain a slightly crisp exterior while keeping the inside moist.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• Baking sheet: A flat, rectangular metal pan used to bake the cake.

• Parchment paper: Used to line the baking sheet to prevent the cake from sticking.

• Mixing bowl: Used to mix the egg yolks with sugar and other ingredients.

• Sifter: Used to sift together the flour, cocoa powder, and salt to ensure they are well combined and free of lumps.

• Electric mixer: Used to beat the egg yolks and egg whites to the desired consistency.

• Spatula: Used to gently fold the egg whites into the yolk mixture and to spread the batter evenly on the baking sheet.

• Whisk: Used to whip the heavy cream with sugar and vanilla extract until stiff peaks form.

• Clean kitchen towel: Used to roll up the cake immediately after baking to help it maintain its shape.

• Knife: Used to spread the whipped cream evenly over the surface of the unrolled cake.

• Small bowl: Used to mix the cocoa powder with a little water to form a paste for the frosting.

• Spreader or offset spatula: Used to spread the frosting over the rolled cake.

Prepare ingredients ahead: Measure and organize all ingredients before starting. This will streamline the process and prevent last-minute scrambling.

Use a stand mixer: A stand mixer can beat egg yolks and egg whites simultaneously, saving you time and effort.

Preheat oven early: Preheat your oven while preparing the batter to ensure it's ready when you are.

Chill the bowl: Chill the mixing bowl and whisk in the freezer for a few minutes before whipping the heavy cream. This helps it whip faster.

Use parchment paper: Line the baking sheet with parchment paper for easy cake removal and less cleanup.