Yule Log

SUBMITTED BY: Rosie Flanagan

"It's become a tradition to prepare this Yule Log for holiday gatherings. The filling recipe came from an aunt and the butter cream frosting was my creation. I've taught cake decorating in 4-H for 14 years, but I've been cooking since I was old enough to stand on a chair and help my mother. Now my 9-year-old granddaughter is showing interest, too!"

PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 14 servings

USMETRIC

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INGREDIENTS

5 eggs, room temperature, separated
2/3 cup sugar
2 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
FILLING:
2 1/2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup sugar
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
MOCHA BUTTER CREAM FROSTING:
1 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon unsweetened cocoa
1 teaspoon strong coffee
confectioners' sugar
Chopped nuts

READ REVIEWS (8)

DIRECTIONS

In a large mixing bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining. Grease a 15-in. x 10-in. x 1-in. pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350 degrees F for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a mixing bowl, cream sugar, butter and vanilla. Add flour mixture; bet until fluffy. Fold in walnuts if desired. Spread on cake; roll up, jelly-roll style, starting from one short end. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired.

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Reviewed on Dec. 19, 2007 by turk112

I had some major "issues" while making this Yule Log. First the cake itself didn't seem to have much flavor. I'm no expert baker either and the directions seemed very vauge. The filling didn't thicken up and when I "rolled" the cake, the filling oozed out everywhere and the cake fell apart. Yes, it was completely cool. I didn't bother proceding. I don't know if I did something wrong but I followed the recipe to a tee and what a disaster!

2 users found this review helpful

Reviewed on Dec. 6, 2007 by Di

This is the most delicous yule log we've ever had. It's not very sweet, the filling is very creamy & absolutely fantastic with the nuts. little hint though, once the cake comes out of the oven, lay the cake on a towel dusted with icing sugar then pre-roll the cake and let cool completely before unrolling it and adding the filling.

2 users found this review helpful

Reviewed on Dec. 31, 2006 by SANDBOUL

I baked this for Christmas, and it was absolutely delicious! I made some variations to the original recipe. I baked the genoise the same way, then I rolled it into a wet kitchen towel, and let it cool down. For the filling, I followed the recipe, but instead of using vanilla extract, I melted some semisweet chocolate and added it to the cream. Also, when cooking the milk and flour, I added some Grand Marnier (orange liquor). I did not use the same frosting, since I wanted to have the traditional "creme au beurre" that my grand-mother was using. Use 1/2 cup of water, 1/4 cup sugar, 1/4 cup semisweet chocolate, 1 egg yolk, and 1 stick of unsalted butter at room temperature. Now melt the suger in the water on low heat to make a syrup. Coold down a little, then pour over the egg yolk, stirring constantly. Using a hand mixer, add pieces of the soften butter until you get a silky cream. Add the melted chocolate. Cover the log with this frosting and put the log in the fridge for 12 hours. Then enjoy! Note: I also used some marzipan that I colored with food colorants to decorate the log with a snowman, some xmas trees.

2 users found this review helpful

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