Christmas Yule Log Cake Recipe - Spectrum News

TEXAS – Spectrum Anchor Todd Boatwright showed you how to make a Yule Log cake on Christmas Eve morning with Chef Vance Ely. Here is the recipe so you can try at home and if you missed it, check out the video above.

Cake Ingredients:

5 large eggs, separated
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1 cup sugar, divided
1/2 teaspoon cream of tartar

Filling Ingredients:

1-1/2 teaspoons instant coffee granules
1 cup heavy whipping cream
1/2 cup confectioners' sugar

Alternatively, you can use a double batch of Bird's Custard.

Frosting Ingredients:

1/3 cup butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
1 tablespoon brewed coffee, cooled
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons milk

Directions:

Place egg whites in a small bowl; let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 350 degrees. Line bottom of a greased 15x10x1-inch pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture.

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, one tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.

Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.

For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.

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