Archive for December 16th, 2011


Recipe: Yule Log

Yule Log

Yule Log


With the Holidays stalking and intimidating us to do something out of the ordinary to impress family and friends, this is a rather simple recipe that is sure to impress the most obnoxious mother-in-law. Should this not lower the irritant level, try having a slice of this cake with a big snifter of fine ruby port and stress is sure to melt away! From our home (and shop) to yours: May peace rest upon your house and may you have Happy Holidays!





  • 4 eggs, separated
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3/4 cup cake flour, sifted
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt


Preheat oven to 400 degrees F.

In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper. Bake for 8 to 10 minutes or until the cake is golden.

Loosen edges of cake, invert cake onto a towel dusted with confectioners’ sugar. Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes.

Once cake has cooled, gently unroll and fill with the Mocha Butter Cream Filling and roll back up and use the remaining filling to cover the cake using a fork to etch bark lines into your yule log.

Mocha butter cream:

  • 1/2 cup water
  • 1 teaspoon instant coffee
  • 1 cup fine granulated sugar
  • 5 large egg whites, room temperature
  • 1 1/2 cups unsalted butter, cold and cubed
  • 2 teaspoons vanilla extract

Mix 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240 degrees F, soft-ball stage, 18 to 20 minutes. Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water, as needed.

Once the temperature reaches 240 degrees F, remove the candy thermometer and remove the saucepan from the heat.

Beat the egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gradually pour the hot mixture, in a thin stream, over the whites while continuing to beat for 2 to 3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.

Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating until smooth and shiny, about 8 to 10 minutes. Add the vanilla extract and coffee crystals and mix for 1 minute until combined.


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