Easy Christmas Yule Log Recipe

Yule Log Cake (Easy Step by Step Instructions)

WEBDec 24, 2023 · Place a clean linen kitchen towel on workspace and sprinkle with confectioner's sugar, in a 15"x10" area. Turn cake out onto sugared …

Rating: 4.7/5(126)
1. Prepare 15x10x1 jelly (Swiss) roll pan by buttering the pan, lining with parchment paper and then lightly butter the paper.
2. In large bowl, beat egg whites at high speed until soft peaks form when beaters are slowly lifted. Add 1/4 cup (2 oz) sugar, two tablespoons at a time, beating until stiff peaks form.
3. Using the same beaters, beat yolks at high speed, adding remaining 1/2 cup (4 oz) sugar, two tablespoons at a time, until very thick (about 4 minutes.
4. At low speed, beat in cocoa, vanilla and salt until smooth.

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Yule Log recipe with stepbystep photos Eat, Little Bird

WEBDec 29, 2020 · To assemble the Yule Log. Place the cake in front of you with the long edge of the cake facing you. Dollop some of the frosting ( …

Rating: 5/5(5)
1. Preheat the oven to 350°F (180°C) (without fan).
2. Melt the chocolate in a bain-marie or in the microwave. Set aside to cool slightly.
3. Place the cake in front of you with the long edge of the cake facing you.

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Bûche De Noël (Yule Log) Sally's Baking Addiction

WEBNov 18, 2020 · In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until …

1. If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours. Place cranberries and rosemary in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and rosemary and stir to combine. Let the cranberries and rosemary sit at room temperature or in the refrigerator (lightly covered) for 6 hours or overnight. You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries and rosemary from the syrup and pour 1 cup of sugar on top. Toss to coat. Pour the sugared cranberries and rosemary on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
2. Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
3. Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup (100g) sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
4. Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold with a rubber spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.

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