Christmas Yule Log Cake

Recipe by

Made With QL Eggs

QL D'Fresh Eggs

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Details

Yule log is a unique way to carry on the tradition of celebrating Christmas and the winter solstice by burning a wooden log in the hearth.

This Christmas Yule Log recipe is a deliciously light and moist chocolate sponge cake filled with chocolate whipped cream, rolled into a cylinder, and dusted with powdered sugar to simulate snow. Resembling a chocolate Swiss roll, the yule log is decorated to look like a fallen festive log. It’s a chocoholic’s dream!

Preparation time45 minutes

Cooking time20 minutes

Servings6

Ingredients

For chocolate sponge (A)

100 gQL D'Fresh egg yolk

30 gcooking oil

40 gmilk

85 gplain flour

15 gcocoa powder

1QL D'Fresh whole egg

Pinch of salt

For chocolate sponge (B)

170 gQL D'Fresh egg white

2 gcream of tartar

110 gfine sugar

For cream filling

250 mlcream

1 tbsp icing sugar

1/2 tspvanilla essence

For topping

100 gfresh cream, cold

20 gcocoa powder, sifted

For garnishing

Fresh raspberries

Fresh blackberries

Fresh red berries

Mint leaves

For dusting

Cocoa powder

Snow sugar

Method

Preheat oven to 180°C. Line a baking tray with parchment paper.
In a big bowl, beat together QL D'Fresh egg yolk and cooking oil. Then add in milk.
In a big bowl, beat together QL D'Fresh egg yolk and cooking oil. Then add in milk.
In a clean bowl, whisk the QL D'Fresh egg white until foamy. Gradually add in sugar and cream of tartar, continuously whisk until soft peak.
Fold one third of (B) into (A) and mix well, then fold the rest until well combined.
Pour the batter into the tray and give the tray a good tap to smooth the surface.
Bake in the preheated oven for 15 - 20 minutes or until the cake is just set.
To make the cream filling, beat the cream, icing sugar and vanilla essence until stiff peaks form.
When cake is done, give it a couple of good taps. Slide it off the pan and let it cool on a cooling rack.
When the cake is cooled, place another piece of parchment paper over the cake and turn the cake over. Carefully peel off the parchment paper that was baking with the cake.
Put a layer of cream filling on the cake, top with fruit filling and roll the long side up.
Let the cake cool in the chiller for at least an hour.
To make the cream topping, whip fresh cream with cocoa powder until stiff peak forms. Transfer cake out from the chiller and spread the log cake with cream by using an icing spatula. Dust the log cake with cocoa powder and snow sugar.
Garnish with fresh raspberries, blackberries, red berries and mint leaves. To be chilled and sliced to serve.