Name: Yule Logs
Yield: 16 servings
Ingredients: Vegetable oil cooking spray; 6 large eggs, separated; 3/4 cup granulated sugar; 1/4 cup best-quality unsweetened cocoa powder; 1/4 cup all-purpose flour; Caramel Cream; Cornstarch or confectioners' sugar, for surface; 1 pound rolled fondant; Best-quality unsweetened cocoa powder, for dusting; Sugared White Pine Needles , for serving (optional); Milk-Chocolate Pine Cones , for serving (optional)

Directions

1. Preheat oven to 400 degrees. Make the cakes: Line two 9-by-13-inch rimmed baking sheets with parchment paper, and lightly coat with spray. Beat egg yolks with a mixer on high speed until pale yellow and thick, 4 to 5 minutes. Transfer to a medium bowl.
2. Beat egg whites in a clean mixer bowl on medium speed until soft peaks form, 1 to 2 minutes. Raise speed to medium-high; slowly add sugar, beating until stiff peaks form. Transfer mixture to a large bowl.
3. Fold yolks into egg-white mixture using a rubber spatula, being careful not to deflate whites. Sift cocoa and flour over top; gently fold to combine. Pour into prepared sheets, and gently smooth tops using an offset spatula.
4. Bake until cakes spring back when touched, 9 to 10 minutes. Meanwhile, line 2 wire racks with parchment paper, and lightly coat with spray. Remove cakes from oven, and immediately turn out each onto a prepared rack. Peel parchment from cakes. Let stand until cooled completely.
5. Assemble the cakes: Place 2 clean kitchen towels on work surface, and transfer each cake (with parchment) to a towel. Divide caramel cream evenly between cakes. Spread, using an offset spatula, leaving 1/2-inch border around edges.
6. Tightly roll 1 cake into a log, starting with a short end, removing parchment as you work. Tightly wrap log in kitchen towel. Repeat with remaining cake. Transfer wrapped logs, seam side down, to a baking sheet, and refrigerate until firm, at least 2 hours or up to 2 days.
7. Unwrap each log. Lightly dust work surface with cornstarch or confectioners' sugar. Roll out half the fondant to 1/4-inch thickness. Place an 8-by-12-inch food-safe wood-grain texture mat on fondant, and press hard, using a rolling pin, to make an indentation. Gently remove mat, and generously rub fondant with cocoa. Brush off excess cocoa.
8. Drape 1 cake log with fondant sheet. Shape fondant to fit log using your hands, and trim ends and cut away excess with a paring knife or a pizza cutter. Transfer to a serving platter. Repeat with remaining fondant, cocoa, and cake log. Serve with sugared white pine needles and milk-chocolate pinecones if desired.

Reviews

137

How would you rate this recipe?

AllisonBeaton

24 DEC, 2012

I agree with HollyMcA. I don't mind the labor if the end result is superior to the simpler recipes. I found the cake too thick and difficult to roll (mine cracked as I let it cool too long), I would've used the flourless cake recipe I found elsewhere had I known. I over-whipped the ganache, it should be left a little runny so you can do a design. The filling was a little runny, next time I'll use Julia Child's mousse recipe... Tasted great though, just didn't look as nice as the picture.
HollyMcA

25 DEC, 2011

This recipe was very labor and time intensive. It got good reviews from my family, but I thought it was too sweet. The caramel cream was very good, but the cake was too moist. I didn't attempt the fondant since I've only ever used it once. In my opinion, there are other good recipes out there that that are less work. At least now I can say I've tried making a yule log once in my life.

Yule Logs

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