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Good Tidings Yule Log
Good Tidings Yule Log
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Prep Time:
50 minutes
Total Time:
2 hours 25 minutes
Impress with this decadent Yule log cake, a festive holiday treat for all!
Ingredients:
  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 3/4 cup Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar
  • 1/3 cup butter or margarine, softened
  • 1/3 cup unsweetened baking cocoa
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 1 to 2 tablespoons hot water
  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons instant coffee granules or crystals
  • 12 to 18 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape, mint or rose leaves or pliable plastic leaves)
  • 1/2 cup semisweet, milk chocolate or white vanilla baking chips
  • 1 teaspoon shortening
Instructions:
  • Preheat oven to 375°F. Line a 15x10x1-inch pan with foil or waxed paper and grease with shortening. In a small bowl, beat eggs with an electric mixer on high speed for about 5 minutes until thick and lemon colored. Transfer eggs to a large bowl; gradually mix in 1 cup granulated sugar. Slowly blend in 1/3 cup water and 1 teaspoon vanilla on low speed. Gently incorporate flour, baking powder, and salt until batter is smooth. Pour batter into pan, spreading it evenly to the corners.
  • Bake for 12 to 15 minutes until a toothpick inserted in the center comes out clean. While the cake is baking, generously sprinkle a clean towel with powdered sugar. As soon as the cake is done, loosen it from the edges of the pan and invert it onto the sugared towel. Gently remove the foil and trim off any stiff edges, if needed. While still warm, roll the cake and towel together from the narrow end and place on a cooling rack. Let it cool for at least 30 minutes.
  • In a medium bowl, blend butter and baking cocoa until smooth. Mix in 2 cups of powdered sugar. Add 1 1/2 teaspoons of vanilla and 1 to 2 tablespoons of hot water, then beat until the frosting is creamy and easy to spread. Cover and set aside for later.
  • In a chilled medium bowl, whip 1 cup of whipping cream, 2 tablespoons of granulated sugar, and coffee granules with an electric mixer on high speed until stiff peaks form. Unroll the cake and spread the whipped cream mixture evenly over it. Roll up the cake. Slice off a 2-inch diagonal piece from one end for the stump. Attach the stump to one side of the cake using 1 tablespoon of frosting. Frost the entire cake with the remaining frosting, then use a fork to make strokes in the frosting to create a bark-like texture. Chill the cake before proceeding with making Chocolate Leaves and Chocolate Decorations.
  • Prepare the chocolate leaves by washing and drying them. Melt 1/2 cup of chocolate chips and 1 teaspoon of shortening in a 1-quart saucepan over low heat until smooth. Use a small brush to coat the backside of the leaves with a 1/8 inch thick layer of chocolate, making sure to leave a small part of the stem uncovered for easy peeling. Refrigerate for at least 1 hour until firm, then carefully peel off the leaves to maintain their glossy finish. Keep the chocolate leaves refrigerated until you are ready to use them.
  • In a 1-quart saucepan, gently melt 1/2 cup of chocolate chips and 1 teaspoon of shortening over low heat until smooth. Transfer the chocolate mixture into a small plastic bag, a squeeze bottle, or a pastry bag with a small tip. Cut a small corner of the bag or envelope and pipe the chocolate over desired designs traced on plain paper. Sprinkle with granulated sugar if desired. Chill in the refrigerator for 30 minutes until firm. Gently remove the chocolate decorations from the waxed paper.
  • Garnish the cake with Chocolate Leaves, Chocolate Decorations, and cranberries. Refrigerate the cake covered until ready to serve.

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