Ingredients
Scale
Ingredients for the Sponge Cake
- 4 large eggs (separated)
- 1/2 cup granulated sugar (divided)
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Ingredients for the Filling and Frosting
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup butter (softened)
Instructions
1. Prepare the Sponge Cake:
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, beat the egg yolks and half the sugar until pale and thick. Stir in the vanilla extract.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold the egg whites into the yolk mixture. Sift the flour, cocoa powder, and salt over the mixture and fold until combined.
- Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
2. Roll the Cake:
- While the cake is still warm, turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Starting from the short end, roll the cake and towel together into a tight spiral. Let it cool completely in this shape.
3. Make the Filling:
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Prepare the Frosting:
- Melt the chocolate chips and mix with softened butter until smooth.
5. Assemble the Yule Log:
- Unroll the cooled cake and spread the whipped cream filling evenly. Roll it back up without the towel.
- Frost the outside of the roll with the chocolate mixture, creating a log-like texture with a fork or spatula.
- Prep Time: 30 minutes
- Cook Time: 12 minutes