How to make a Christmas Yule Log
Let’s make the spirit of the Christmas season more alive with the presence of a sweet treat at our table. Well, the Christmas Yule log cake is perfect! Similarly, make this traditional holiday dessert and create a more meaningful holiday.
What is Christmas Yule Log?
By and large, a yule log or Christmas log is actually a piece of food that is carefully selected to be burnt on Christmas day. More so, this tradition has been practiced by most countries in Europe and other parts of the world. With much creativity, this yule log is imitated and turned into a cake. Likewise, this cake is actually served as dessert during the said season. In addition, many believe that it brings good fortune for the coming year.
Generally, this is a flattened cake dough rolled in a form of a log. Mostly, they have filling inside and would sometimes come in different colors, flavors, and sizes. Yet, all of these cake logs have a common feature that they are soft, delish, and they intensify the spirit of Christmas as a celebration.
How Long Will It Take to Make the Christmas Yule Log?
For this recipe, you will devote a total of around two hours and thirty minutes. Yes, it is quite long as it will be really worth it. To be specific, 15 to 20 minutes is allotted for preparation time, around 8 minutes for baking, and 2 hours for resting. Moreover, just enjoy the process and you will totally forget the length of time.
What is the Equipment to Use?
The following tools are needed in this recipe:
- stand mixer with bowl and the whisk attachment (or a handheld mixer)
- 13″x18″ sheet pan
- Parchment Paper
- tea towel
- Sifter
What are the Key Ingredients?
For the ingredients, you have to prepare two sets. The one set is for the cake itself and the other set is for the filling of the yule log cake.
First, the components for the cake:
- Baking Spray
- large eggs
- granulated sugar
- all-purpose flour
- salt
- vanilla bean paste or vanilla extract
Second, components for the filling:
- heavy whipping cream, cold
- powdered sugar
- vanilla extract
- salt
- mascarpone cheese softened but still chilled
The detailed measurements of the ingredients are found in our recipe card below. It will yield servings.
How to Make the Christmas Yule Log:
Generally, this recipe will bring you to three main preparations. First, you have to make the cake. The process would not take you far from the usual cake preparation.
Furthermore, once you are done preparing the oven and sheet pan, mixing the ingredients, making the batter, and baking, you will proceed to the step of making the filling. Certainly, the process involves mixing and dyeing with red and green colors.
Finally, once the cake and the filling are ready, you may now proceed to assemble the Christmas yule log cake. You do it laying the cake, layering the filling, and rolling it. Also, make sure to slice the cake when it is cold. Indeed, for you to have clean slices, clean off the knife in a cup of hot water when slicing.
Consequently, for a more detailed and comprehensive step-by-step procedure of the recipe, you may refer to our recipe card below.
Pin for Later
Christmas Yule Log
Ingredients
Equipment
Method
- Preheat the oven to 400F.
- Spray a 13*18 sheet pan with baking spray.
- Lay a single piece of parchment on top making sure to smooth down the parchment (especially in the corners)
- Spray the top of the parchment paper well, use a paper towel to wipe away excess buildup but also make sure
- the entire sheet is non-stick spray on it.
- Fill a saucepan with 2-3 inches of water and bring to a boil.
- Reduce to medium heat and then allow the water to simmer.
- Place eggs, sugar, and salt into the mixing bowl.
- Blend together with a whisk.
- Constantly stir until the sugar dissolves (it will be about 110F), we don’t want to cook the mixture.
- Remove from heat.
- Add to stand mixer with a whisk attachment or use a hand mixer.
- Mix for 5-7 mins until the mixture triples in size and turns a few shades lighter.
- Sift in 1/3 of the flour and fold it into the mixer. Do this step, 2 more times until it’s all folded.
- Take extra precautions not to break the egg emulsion.
- Make sure to fold from the center of the bowl to ensure there are not any clumps of flour sitting in the center of the bowl.
- Fold until the flour is just incorporated.
- Once you have made sure there are no lumps of flour, pour it out onto the baking tray.
- Spread the batter evenly all the way across the parchment.
- Bake for 8 mins and then remove from the oven.
- Immediately use a pairing knife or sharp knife to carefully cut the edge of the sponge away from the side of the pan.
- Dust the surface with powdered sugar
- Add a second sheet of parchment to the top then flip the cake onto a cooling rack or second baking sheet.
- Remove the parchment paper very carefully from the baked cake.
- Dust that side with powdered sugar and lay a tea towel on top.
- Flip it over once more, removing the parchment and carefully rolling the cake into a spiral
- Set aside seam side down while making the filling.
- Add mascarpone cheese, vanilla, and powdered sugar in a bowl and mix until smooth.
- In a separate bowl mix the heavy cream on high until stiff peaks form.
- Fold in the heavy cream into the mascarpone cheese mixture until no streaks are left.
- Split the filling into two bowls.
- Dye one bowl green.
- Dye the other bowl red: First dye it pink with pink gel food colors, then add red.
- Add to piping bags and set aside.
- Once the cake is cooled, unroll it.
- Snip the tip off the ends of the piping bags and pipe alternating lines of filling
- Carefully roll the sponge back up.
- If possible wrap in plastic wrap and let chill until firm (at least 3 hours, but preferably overnight)
- Remove from the fridge after set,
- Unwrap from plastic wrap
- Slice the cake cold