A Christmas treat for the eyes and sweet tooth, this French Yule Log cake has chocolate sponge cake, whipped cream filling, and rich chocolate ganache!
– 4 large egg– ¾ cup granulated sugar– 1 teaspoon vanilla extract– ¾ cup all-purpose flour– ¼ cup unsweetened cocoa powder– ½ teaspoon baking powder– ¼ teaspoon salt– 1 cup heavy whipping cream– 2 tablespoons powdered sugar– 1 teaspoon vanilla extract– 1 cup heavy whipping cream– 8 ounces dark chocolate
Ingredient
1
Lightly grease and line a 10x15-inch jelly-roll pan with parchment paper. Use ½ cup of granulated sugar to beat egg yolks until light and frothy.
2
Mix in vanilla extract. Combine flour, cocoa powder, baking powder, and salt. In a separate bowl, beat egg whites to soft peaks.
3
Add remaining ¼ cup granulated sugar and beat until stiff and glossy. Fold the egg yolk mixture into the dry ingredients gently.
4
To lighten the batter, carefully fold in the whipped egg whites. Smooth the batter in the pan.
5
Bake 12-15 minutes until toothpick comes out clean. Whip heavy cream, powdered sugar, and vanilla until firm peaks form.
6
Store in the fridge until needed. Heat whipping cream in a saucepan until simmering.
7
Allow the chopped chocolate to soak in hot cream for a few minutes before stirring until smooth.
1
8
Roll the cake in parchment paper immediately after baking to make a log. Let it cool fully.
1
Gently unroll the cooled cake and evenly cover it with whipped cream. Reroll the cake into a log.
9
1
Fork-apply ganache icing on the cake to produce a wood-like texture. Slice and serve after refrigerating for 2 hours.