Description

This festive Yule Log features a light and airy chocolate sponge rolled with a rich cocoa-infused whipped cream filling. It is an elegant, flourless holiday centerpiece that is surprisingly simple to assemble and perfect for any winter celebration.

Ingredients

6 large egg yolks
6 large egg whites
3/4 cup white sugar, divided
5/6 cup unsweetened cocoa powder, divided
1 1/2 teaspoons vanilla extract, divided
2 cups heavy whipping cream, cold
1/2 cup confectioners’ sugar, plus extra for dusting
1 pinch salt

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Instructions

Preheat oven to 375 degrees F (190 degrees C) and line a 10×15-inch jellyroll pan with parchment paper.
In a large bowl, whip cold heavy cream, 1/2 cup powdered sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick with stiff peaks; refrigerate.
In another bowl, beat egg yolks with 1/2 cup white sugar until pale and frothy, then stir in the cocoa powder, vanilla, and salt.
Using clean beaters, whip egg whites until soft peaks form, then gradually beat in the remaining 1/4 cup white sugar until peaks are stiff and glossy.
Gently fold the yolk mixture into the whipped whites using a spatula, being careful to keep the batter airy.
Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes until the surface springs back when touched.
Turn the warm cake out onto a kitchen towel dusted with confectioners’ sugar, peel away the parchment, and roll the cake and towel together from the short edge.
Let the cake cool for 30 minutes, then gently unroll, spread with the chilled filling, and re-roll without the towel before refrigerating seam-side down.

Notes

To ensure your egg whites reach their maximum volume, make sure your bowl and whisk are completely clean and free of any fat or yolk residue. When rolling the sponge, be sure to do it while the cake is still warm from the oven; this makes the cake more flexible and significantly reduces the chance of cracking during the final assembly.

Prep Time: 25 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: French