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Seven years. I still think about her every single day. Sarah would have been a first grader this year. As a first grader, she would have made huge strides in reading. She would be wearing her mask and social distancing with her classmates. I wonder what she would have liked? With two big brothers, would she have been a bit of a tomboy? Would she have enjoyed all the vast nerdiness around here or would she have eschewed it all and been a prim girly girl? His teacher taught the class about Christmas traditions around the world and he learned about the Yule Log tradition. He came scurrying right home and wanted to make one. So here we are, seven years down the road and a yule log cake. The cake was intense to make, but well worth the effort. It was rich and delicious. Perfect for the holidays or a special birthday. Recipe Note:. I whisked them together, then sifted to make sure it was fully integrated. Adapted from Sprinkle Bakes. Powdered sugar, for dusting. Cocoa powder, for dusting. Marshmallow fondant for making holly leaves, berries, and mushrooms. To make the cake, preheat the oven to degrees F do not use the convection setting. Then, line the bottom with parchment paper. Lightly spray the parchment as well. In a small bowl, whisk together the flour, baking powder, and set aside. Beat on high speed until the mixture is thick and light yellow in color. Scrape down the bowl, add the vanilla and beat again until combined. Set the yolk mixture aside and clean the bowl and whisk. Place the egg whites into the bowl of the stand mixer fitted with the whisk attachment. Mix on high speed until foamy. Fold the flour mixture into the egg yolk mixture. Then, gently fold the egg whites into the yolk and flour mixture until evenly distributed. Spread the batter evenly into the prepared pan. Bake for minutes or until the cake springs back when lightly pressed. While the cake bakes, prepare a towel for rolling. Use a thin, lint free kitchen towel a flour sack or tea towel works best. Sift a thin layer of powdered sugar over the surface of the towel. Once the cake is done cooking, immediately run a butter knife along the edges of the pan to loosen the cake. Then invert the pan over the prepared towel. Remove the pan and parchment paper. Then, gently roll the cake up, starting from the short end. The towel will be rolled up in the cake. Let the cake cool completely on a wire rack. While the mixer is running on the lowest setting, pour in the melted butter and milk. Stir until the frosting is smooth and blended. Stir in the vanilla. Gently unroll the cake and remove the towel. Spread a thin layer of frosting inside the cake and reroll. Cut a small piece off one end of the cake at an angle. Place the piece on the side of the cake to make a y-shaped log. Use the remaining frosting to frost the outside of the cake, leaving the ends unfrosted. Lightly dust with cocoa powder. Prepare another pan with parchment paper. Spread the melted chocolate in a thin layer over the parchment. Refrigerate for 10 minutes to allow the chocolate to set. Once the chocolate is set, break chunks off and place them onto the cake to resemble bark. Dust the yule log with powdered sugar. If desired, make mushrooms, holly, and berries out of marshmallow fondant and place them around the cake. December 18, Post a Comment Please comment! I would love to hear from you!

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Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Wine is food; spray cheese is not. Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes. We're a dynamic community of folks who appreciate good food and great times in SE Massachusetts. When asked about his family's holiday food traditions, George Stanchfield of Bryantville reported that his holiday table is not complete without this all-chocolate version of the classic French yule log. A Julia Child recipe was once the starting point of this creation; over the years, George has worked to simplify the steps and reduce his time investment without compromising quality. Print Recipe Pin Recipe. Whipped Chocolate Ganache Filling 16 ounces bittersweet chocolate, chopped 2 cups heavy cream. Cake Preheat oven to degrees. Coat parchment with nonstick spray or butter. In a stand mixer with whisk attachment, beat eggs, sugar, and coffee until light and fluffy. Carefully add melted butter and beat until just combined. Do not overmix. Spread batter evenly in prepared pan and bake 12 to 14 minutes, or until it just springs back to the touch. Do not overbake. Remove cake from oven and allow to cool in pan for 8 to 10 minutes. Spread a clean dishtowel on the counter. Sift the remaining 1 tablespoon cocoa in an even, very light coating on the surface of the cake using a sieve. Use a small knife to make sure that the margins of the cake are free of the pan and parchment, then quickly invert pan onto towel. Carefully peel back the parchment. Starting on the long side, gently and slowly roll the cake into the towel. Place on a wire rack, cake seam down. Allow to cool completely thus, while you make the filling and frosting recipes below. To fill, unroll cake, and spread cooled ganache filling evenly over. Re-roll excluding towel , wrap airtight, and chill for two hours. Halve or trim chilled cake to suit your serving platter s. Place cake on wire rack. Spread the frosting for complete coverage. As the unused ganache frosting continues to cool, it will thicken further. After about 30 minutes, you should be able to apply and trowel it to achieve a bark-like textured effect. Whipped Chocolate Ganache Filling Place chopped chocolate in a medium heat-proof bowl. Heat cream in saucepan until it just comes to a boil. Remove from heat immediately and pour over the chocolate. Allow to cool completely. Beat 2 to 3 minutes until light and creamy. Use at room temperature. Chocolate Ganache Frosting Place chocolate in a medium heat-proof bowl. Pour over chocolate and stir until smooth. Set aside until cool. Next Biltong : South Africans Saffas jerk-ish version of dried meat. About The Author. One of many wonderful eSEMA professional contributors. Related Posts. Leave a reply Cancel reply Your email address will not be published. Find a Copy. Sign Up For eNews — b2b and b2c. Our Mission Wine is food; spray cheese is not. Search for:.

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