Classic Yule Log
Ingredients:
For the Sponge Cake:
4 large eggs
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Powdered sugar for dusting
For the Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Ganache:
1 cup heavy cream
1 1/2 cups semi-sweet chocolate chips
Instructions:
Preheat oven to 375F 190C. Line a 15×10-inch baking pan with parchment paper and grease lightly.
In a large mixing bowl, beat eggs and sugar together until pale and fluffy. Add in vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.
Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
While the cake is baking, dust a clean kitchen towel with powdered sugar. When the cake is done, remove it from the pan and immediately invert it onto the towel. Carefully peel off the parchment paper.
Roll the cake up with the towel and let it cool completely.
For the Filling:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the cooled cake and spread the whipped cream evenly over the surface. Gently roll the cake back up without the towel.
For the Ganache:
In a small saucepan, bring the heavy cream to a simmer.
Pour the cream over the chocolate chips in a heatproof bowl, stirring until smooth. Allow it to cool slightly.
Assembly:
Place the rolled cake on a serving platter. Cover with chocolate ganache and use a fork to create a bark effect in the ganache.
Optionally, decorate the log with powdered sugar, berries, or meringue mushrooms for a festive touch.
Refrigerate for at least 1 hour before slicing and serving.
Enjoy this classic, festive dessert thats perfect for the holiday season!
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