Introduction

The Yule Log Cake is a festive dessert that combines rich spices, a light mascarpone filling, and a fluffy meringue exterior shaped to resemble a traditional log. Perfect for holiday celebrations, this cake is as delightful to look at as it is to eat.

A rectangular layered cake resembling a yule log sits on a wooden board with bark edges. The cake has an outer layer of toasted white meringue, showing light brown grill marks across the textured swirls. On top, a single line of fresh and sugared cranberries in deep red and purple shades along with small sprigs of green rosemary decorate the cake, some cranberries are whole while others are cut in half, revealing their bright red interior. The scene is set on a white marbled surface, with green foliage and pinecones softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs, separated
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla essence
1/4 cup plain yogurt
1/4 cup molasses
1 1/4 cups cake flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 cup mascarpone cheese
1 cup heavy cream
1/3 cup icing sugar
1/2 teaspoon vanilla extract
3 egg whites
1 cup granulated sugar
1/2 teaspoon vanilla flavoring
3 sprigs fresh rosemary
1/4 cup sugared cranberries
1/4 cup fresh cranberries
1/2 cup simple syrup
1/2 cup granulated sugar (for simple syrup)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 10×15 jelly roll pan with parchment paper. Whip the egg whites to stiff peaks in a stand mixer with a whisk attachment, then set aside.
Step 2: Using the paddle attachment on the stand mixer, beat the egg yolks at low speed, gradually adding brown sugar, granulated sugar, and vanilla essence. In a separate bowl, combine the flour, ground ginger, cinnamon, allspice, cardamom, and salt. Add the dry ingredients, yogurt, and molasses to the mixer and mix until smooth, scraping down the sides as needed.
Step 3: Fold the whipped egg whites gently into the batter until well combined. Spread the batter evenly into the prepared pan and bake for about 10 minutes, or until the edges are browned and the cake springs back when touched.
Step 4: While baking, sprinkle a kitchen towel heavily with powdered sugar. When the cake is done, immediately invert it onto the towel with the parchment paper still on top. Roll the cake up in the towel from one end and let it cool at room temperature for 1-2 hours.
Step 5: Prepare sugared cranberries by making simple syrup: microwave 1/4 cup sugar and 1/4 cup water until sugar dissolves, then let cool. Dip cranberries into syrup and then into granulated sugar. Let them dry on a rack until ready to use.
Step 6: Unroll the cooled cake carefully within the towel and peel off the parchment paper. Beat mascarpone cheese, heavy cream, icing sugar, and vanilla extract in a mixer fitted with a whisk attachment until stiff peaks form. Spread the filling evenly over the cake, leaving a 1/2 inch border. Roll the cake up again and refrigerate for 30 minutes to 1 hour.
Step 7: For the meringue, whisk sugar and egg whites over a double boiler until warm and sugar dissolves. Transfer to a mixer and whisk to stiff peaks. Add vanilla flavoring and whisk again. Fill a piping bag with about one-third of the meringue.
Step 8: Spread the remaining meringue over the cake with an offset spatula, texturing it with a fork to mimic bark. Use the piping bag to cover the ends and smooth the surface. Lightly torch the meringue edges with a blow torch for a toasted look.
Step 9: Decorate the cake with fresh rosemary, fresh cranberries, and sugared cranberries. Serve immediately or refrigerate until ready to serve.

Tips & Variations

Use a lightly sugared kitchen towel to prevent the cake from sticking while rolling and cooling.
For extra flavor, try adding a splash of rum or orange zest to the mascarpone filling.
Substitute the molasses with dark maple syrup if you prefer a milder sweetness.
If you don’t have a blow torch, place the cake under a hot broiler for a few seconds to toast the meringue carefully.

Storage

Store the Yule Log Cake covered in the refrigerator for up to 2 days. It is best enjoyed on the day it is made for optimal texture and flavor. When ready to serve after refrigeration, let the cake sit at room temperature for 15-20 minutes. Do not freeze, as the delicate meringue may weep when thawed.

How to Serve

A rectangular log-shaped cake covered in white toasted meringue with light brown swirls all over, sitting on a wooden board with bark. On top, there is a neat row of frosted cranberries in different shades of red and purple, some whole and some cut in half, with small green rosemary sprigs in between. The background features a white marbled texture with green and red holiday decorations. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can prepare the cake layers and filling a day ahead, but it is best to assemble the meringue and decorate on the day you plan to serve to maintain freshness.

What can I use if I don’t have fresh cranberries?

If fresh cranberries are unavailable, frozen cranberries can be used but allow them to thaw and drain excess moisture before sugaring. Alternatively, pomegranate seeds provide a similar look and a fresh pop of flavor.