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Yule Log Cake
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Delicious Christmas Yule log cake with sponge cake and chocolate buttercream - a festive treat for the eyes and taste buds!
Ingredients:
  • 0.5 cup white sugar
  • 2 tablespoons white sugar
  • 4 large eggs, separated, divided
  • 0.75 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 0.25 cup unsalted butter, softened
  • 1 tablespoon lukewarm water
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 3.5 ounces semisweet chocolate, chopped
  • 0.66666668653488 cup unsalted butter, softened
  • 1.5 cups powdered sugar, or more to taste
  • 1 tablespoon cocoa powder for dusting, or as needed
Instructions:
  • Preheat the oven to 355°F (180°C). Grease a jelly roll pan, line with parchment paper, and grease the paper generously.
  • Whisk together 1/2 cup plus 2 tablespoons sugar and egg yolks until they are fluffy. Mix in 3/4 cup plus 1 tablespoon flour, butter, lukewarm water, and baking powder until everything is well incorporated.
  • Whisk egg whites and salt in a bowl of your choice until stiff peaks form. Gently fold 1/3 of the whites into the cake batter, then repeat with the rest. Spread the batter evenly in the prepared pan.
  • Bake in the preheated oven for about 12 minutes until the center springs back when gently pressed. Allow it to sit in the pan for 3 minutes, then carefully turn out the cake onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let it cool.
  • As the cake cools, melt the chocolate for the buttercream in a double boiler over simmering water. Stir regularly and scrape down the sides with a rubber spatula to ensure it melts evenly, for about 5 minutes. Take it off the heat.
  • In a bowl, whisk softened butter until fluffy. Gradually add powdered sugar, beating well after each addition. Stir in melted chocolate until fully incorporated.
  • Unroll the cooled sponge cake gently. Spread a thin layer of buttercream evenly on top. Roll up firmly, using parchment paper to assist, creating a tight spiral.
  • Cut a diagonal slice at one end of the roll to resemble a branch, roughly 2 inches long at the longest side. Cover the entire roll with buttercream, using a palette knife to make uneven ridges resembling tree bark. Place the branch in the center of the log and coat it with buttercream.
  • Use a fork to create a bark effect on the buttercream. Sprinkle the entire log with cocoa powder.

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