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Christmas Recipe: How to make a Yule Log

By Executive Chef MERAJUDDIN ANSARI
December 23, 2020 12:24 IST
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Merajuddin Ansari, Executive Chef, Four Points by Sheraton Navi Mumbai, shares his recipe for the classic Christmas dessert.

Yule Log

Ingredients

For the cake

  • Cooking spray
  • 6 large eggs, separated
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¾ cup granulated sugar, divided
  • ¼ tsp kosher salt
  • Powdered sugar, for sprinkling

For the filling

  • 1¼ cup heavy cream
  • ¼ cup powdered sugar
  • 2 tsp gelatine (optional)
  • 1 tsp pure vanilla extract
  • Pinch kosher salt

For the frosting and decoration

  • ½ cup butter, softened
  • 1½ cup powdered sugar, plus more for garnish
  • 5 tbsp cocoa powder
  • 1 tsp pure vanilla extract
  • 3 tbsp heavy cream
  • Pinch kosher salt
  • Chocolate curls, for garnish
  • Cranberries, for garnish
  • Small rosemary sprigs, for garnish

Method 

  • Preheat oven to 350°C.
    Line a jelly roll pan with parchment paper and grease with cooking spray.
  • In a medium bowl mix together flour, cocoa powder and salt.
    In a large bowl beat egg yolks until thick.
    Slowly add ½ cup sugar and beat until pale. Beat in flour mixture.
    In another large bowl beat egg whites until soft peaks form.
    Add remaining ¼ cup sugar, a little at a time, and continue to beat until stiff peaks form.
    Gently fold egg whites into batter in two batches.
  • Pour batter into prepared pan and spread into an even layer.
    Bake until the top springs back when lightly pressed.
    Dust a clean kitchen towel with powdered sugar and invert warm cake onto the towel.
    Peel off parchment paper.
    Starting at the short end, use the towel to tightly roll cake into a log.
    Let cool completely.

For the filling

  • If using gelatine, place 2 tbsp cold water in a shallow microwave-safe bowl and sprinkle gelatine in an even layer on top.
    Let it bloom for 5 to 10 mins, then microwave for 10 secs until gelatine is runny. Do not overheat.
  • In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract and a pinch of salt, until medium peaks form.
  • If using gelatine, strain and stream into whipped cream at this point while continuing to beat the cream.
    Refrigerate until ready to use.
    When cake is cool, unroll and spread filling evenly over cake.
    Roll cake back into a log, using the towel to help create a tight roll.
    Place seam side down on a baking sheet and refrigerate until well chilled for an hour.

For the frosting 

  • In a large bowl, beat butter until smooth.
    Add powdered sugar and cocoa powder.
    Beat until no lumps remain. Beat in vanilla, heavy cream and salt.
    When ready to serve, trim ends and frost cake with chocolate buttercream.
    Dust lightly with powdered sugar and top with chocolate curls.
    Place cranberries and rosemary on log to create mistletoe.

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Executive Chef MERAJUDDIN ANSARI
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