YULE LOG CAKE
A delicate sponge and rich chocolate buttercream make this Christmas Yule log cake as delicious to eat as it is pretty to look at! Add optional decorations, such as forest berries, meringue mushrooms, mini evergreen trees, etc.
Provided by stella
Categories Chocolate Cake
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 355 degrees F (180 degrees C). Grease a jelly roll pan. Line it with parchment paper, and grease the paper.
- Beat 1/2 cup plus 2 tablespoons sugar and egg yolks until light and fluffy. Add 3/4 cup plus 1 tablespoons flour, butter, lukewarm water, and baking powder; beat until well combined.
- Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff. Transfer 1/3 of the whites to the cake batter and gently fold in. Repeat with remaining whites. Spoon batter into the prepared pan and spread evenly.
- Bake in the preheated oven until it springs back when pressed gently in the middle, about 12 minutes. Remove from the oven and let sit in the pan for 3 minutes, before carefully turning the cake out onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let cool.
- While the cake is cooling, place chocolate for buttercream in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat.
- Beat softened butter in a bowl until light and creamy. Add powdered sugar in small increments, beating between each addition. Add melted chocolate and beat until well combined.
- Carefully unroll the cooled sponge cake. Spread a thin layer of buttercream across the top to the edges. Firmly roll back up, using parchment to help you, into a tight roll.
- At one end of the roll, cut off a diagonal slice to represent a branch, about 2 inches in length at the longest side. Frost the entire roll with buttercream. Use a palette knife to create uneven ridges to represent tree bark. Position the branch somewhere near the center of the log and cover with buttercream.
- Drag the tines of a fork lengthwise across the buttercream to create an extra bark effect. Dust the entire log with cocoa powder.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 56.5 g, Cholesterol 148.9 mg, Fat 27.8 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 16.4 g, Sodium 118.9 mg, Sugar 45 g
LINCOLN LOG
As an appetizer for my Presidents' Day dinner, I reshaped a favorite cheese ball recipe into this log. Rolled in nuts and sprouting herb sprig "branches", it was a fun and flavorful way to honor one of our most famous leaders. -Mary Beth de Ribeaux, Gaithersburg, Maryland
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7x1-1/2-in. log; roll in walnuts. Insert rosemary or parsley sprigs for branches. Serve with crackers.
Nutrition Facts : Calories 101 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 95mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
LINCOLN LOG CAKE
To celebrate Presidents' Day, try this treat from Mary Thomas of Hartford, Wisconsin. "My mother always made this cake roll in February," she remembers.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup sugar and vanilla. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 375° for 12-15 minutes or until top springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack., For frosting, combine the sugar, cornstarch, salt and water in a saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the chocolate, butter and vanilla; stir until melted. , While frosting is warm, unroll cake and spread half of frosting over cake to within 1/2 in. of edges. Roll up. Spread remaining frosting over outside of roll. Using tines of a fork, drag along sides of cake to resemble tree bark. Refrigerate for at least 1 hour before slicing.
Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 155mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
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