Why Not Try This Yule Log Recipe

Yule Log, this delectable chocolate and cream sponge cake is ideal to serve over the Christmas period. You can also try to make this attractive cake at home follow these steps.

What you need:

•  5 eggs, separated
• 1 cup sugar, divided
• 1/2 cup cake flour
• 1/4 cup baking cocoa
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar

MOCHA CREAM FILLING:

• 1 cup heavy whipping cream
• 1/2 cup confectioners sugar
• 1-1/2 teaspoons instant coffee granules
• MOCHA BUTTERCREAM FROSTING:
• 1/3 cup butter, softened
• 1/3 cup baking cocoa
• 2 cups confectioners sugar
• 1-1/2 teaspoons vanilla extract
• 1 tablespoon brewed coffee
• 2 to 3 tablespoons milk

What you do:

1. Line a 15-in. x 10-in. x 1-in. baking pan with grease proof paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
2. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
3. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
4. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back. Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.
5. In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
6. In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.