Description
Indulge in the festive charm of a Yule log cake, featuring a rich chocolate sponge rolled with a luscious cream filling—perfect for holiday celebrations.
Ingredients
Scale
For the Sponge Cake:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Powdered sugar for dusting
- Optional: Chocolate shavings or fresh berries for garnish
Instructions
For the Sponge Cake:
- 1. Preheat your oven to 350°F (175°C). Grease a jelly roll pan (15×10 inches) and line it with parchment paper.
- 2. In a large bowl, whisk together flour, cocoa powder, baking powder, and granulated sugar until well combined.
- 3. In another bowl, beat eggs until frothy. Add melted butter and vanilla extract. Combine both mixtures gently until smooth.
- 4. Pour batter into the prepared pan and spread evenly. Bake for about 12-15 minutes or until a toothpick inserted comes out clean.
- 5. Remove from the oven and let cool slightly before rolling in a clean kitchen towel dusted with powdered sugar. Cool completely while rolled.
For the Filling:
- 6. While the sponge is cooling, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 7. Carefully unroll the cooled sponge cake and spread whipped cream evenly over it.
- To Assemble:
- 8. Roll the cake back up gently without the towel, seam-side down on a serving platter.
- 9. Dust again with powdered sugar and decorate as desired with chocolate shavings or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 220
- Sugar: 18g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg