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Yule Log

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!"

Rate/Review | Read Reviews (20)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

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

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.