Monday, December 14, 2009

Yule Log

The Yule log was traditionally cut on Christmas Eve and placed on the hearth by the master of the house.  The custom dates back to the 12th century and was known in most countries of Europe.  Today the Yule log has become a traditional Christmas cake with chocolate icing.




3/4 c. sifted cake flour
1/4 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. vanilla extract
3 eggs
3/4 c. sugar
3 tbsp. water

2 egg yolks
2 tbsp. sugar
1 tsp. cornstarch
1/2 c. light cream
3/4 c. unsalted butter
1 c. confectioners' sugar
1 tsp. instant coffee
1 tsp. vanilla


3/4 c. semi-sweet chocolate pieces
3 tbsp. unsalted butter
1 tbsp. cream

Grease a 15"x10"x1" jelly roll pan; line bottom with wax paper, which has been greased. Sift flour, cocoa and baking powder into small bowl. In medium sized mixing bowl, beat eggs with electric mixer until thick and creamy. Add sugar gradually, beating until very thick. Add vanilla and water; fold in flour mixture.

Spread batter in pan. Bake in 375 degree oven for 12 minutes or until center springs back lightly when touched. Loosen cake around edges with small spatula; invert pan onto a clean towel which has been dusted with confectioners' sugar. Peel off wax paper. Roll up cake in towel. Place on wire rack, seam side down; cool. Prepare the filling and spread on cake as directed. Chill cake overnight then frost as directed.

FILLING: Mix egg yolks, sugar and cornstarch in small saucepan; blend in cream. Cook over medium heat, stirring constantly until mixture comes to a boil. Cool and chill. In mixing bowl, beat butter with electric mixer until soft and smooth. Beat in confectioners' sugar until smooth. Mix instant coffee with vanilla and add to sugar mixture. Add custard a spoonful at a time, beating constantly until light and fluffy.

Unroll cake, spread with 2/3 of filling. Roll up cake. Place seam side down on cookie sheet. Spread with rest of filling mixture; chill overnight then frost.

FROSTING: Melt chocolate pieces, butter and cream over hot water, stirring until smooth. Let stand 5 minutes; quickly spread over roll. Score lightly with fork tines for textured effect. Chill cake overnight; keep chilled until serving time.

It can be a lot of fun to decorate your Yule log with meringue mushrooms, Christmas greens, etc.  People can be quite creative with these cakes and you will see them featured in many Christmas books and magazines.  Sometimes chestnut puree is used in the filling and the cake can be white, instead of chocolate.  A bark look can be created by drawing the tines of a fork along the frosting.


Hootie said...

Mmmm!!! This looks SO yummy! I'm more of a cookie maker, but this would be perfect for a holiday dessert! :)

Southern Touch Catering said...

You are a brave soul. I've yet to try the yule cake. Afraid of that darn rolling of the baked cake! LOL!!
Yours certainly does look beautiful!

Southern Touch Catering said...
This comment has been removed by the author.
Marilyn said...

It looks just beautiful and so inviting to eat. Yummmm!

Duchess of Tea said...

Darling how did you know that this is one of my favourite sweets. My grandmother who was born in France use to bake 7 of them (one for each child which is a French tradition to bake one for each child) during Christmas time and in France they are called "bûche de Noël". Thanks for the memories.

Love & Hugs

Shelia said...

Oh, these are so beautiful and look so good! Thank you for the recipe and for popping in to see me.
be a sweetie,
Shelia ;)

The Prodigal Tourist said...

That looks simply luscious--and I am not too jealous, as I believe Prodigal Wife is planning to make us a buche this year...will lead her here anon.

Bernideen said...

What a beautiful cake display!

Angela McRae said...

Yum! This looks delicious, and you make it sound so do-able!

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