Print

Yule Log Cake Recipe

Print Recipe

★★★★★

4.4 from 110 reviews

This classic Yule Log Cake recipe combines a spiced ginger cake rolled with a rich mascarpone cream filling, topped with fluffy toasted meringue and decorated with fresh and sugared cranberries and rosemary. A festive and elegant dessert perfect for holiday celebrations, it balances warm spices with creamy textures and a stunning presentation that mimics a woodland log.

Ingredients

Scale

Cake Batter

  • 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

Filling

  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 1/3 cup icing sugar
  • 1/2 teaspoon vanilla extract

Meringue

  • 3 egg whites
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla flavoring

Decoration

  • 3 sprigs fresh rosemary
  • 1/4 cup sugared cranberries
  • 1/4 cup fresh cranberries

Sugared Cranberries and Simple Syrup

  • 1/2 cup simple syrup (prepared from 1/4 cup granulated sugar and 1/4 cup water)
  • 1/2 cup granulated sugar (for coating cranberries)

Instructions

  1. Prepare the Cake Batter and Bake: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper. Using a stand mixer fitted with a whisk attachment, whip the egg whites to stiff peaks, then set aside. Place the egg yolks in the mixer with a paddle attachment, mix on low speed while gradually adding the brown sugar, granulated sugar, and vanilla essence. Combine all dry ingredients in a separate bowl and add to the mixer along with yogurt and molasses. Mix until smooth, scraping the sides as needed. Fold the whipped egg whites gently into the batter. Spread evenly on the prepared pan and bake for about 10 minutes, until edges brown slightly and cake springs back when touched.
  2. Roll the Cake and Cool: While the cake bakes, heavily dust a clean kitchen towel with powdered sugar. Once baked, turn the cake out immediately onto the towel leaving the parchment paper on top. Starting from one end, gently roll the cake inside the towel. Let it cool at room temperature for 1-2 hours, allowing it to set in rolled form for easy handling.
  3. Make Sugared Cranberries: Prepare simple syrup by microwaving 1/4 cup sugar and 1/4 cup water until dissolved; cool slightly. Dunk each fresh cranberry into the syrup, then roll in granulated sugar. Place on a rack to dry until firm. Reserve some sugared cranberries for decoration.
  4. Unroll and Fill the Cake: Carefully unroll the cooled cake while still on the towel, peeling back the parchment paper. In a stand mixer with a whisk attachment, whip mascarpone cheese, heavy cream, icing sugar, and vanilla extract until stiff peaks form. Spread the filling evenly over the cake, leaving a 1/2 inch border. Roll up the cake tightly again and transfer to a serving tray. Refrigerate for 30 minutes to 1 hour to meld flavors and set the filling.
  5. Prepare and Apply the Meringue: Set up a double boiler. In a heatproof bowl over simmering water, whisk sugar and egg whites until the mixture is warm and the sugar dissolves. Transfer to a stand mixer and whip on high until stiff peaks form. Add vanilla flavoring and whisk to combine. Transfer one-third of the meringue to a piping bag.
  6. Decorate and Serve: Use an offset spatula to spread the meringue over the entire cake roughly, mimicking tree log bark texture. Use the piping bag for the ends for neat coverage. Create texture by dragging a fork over the surface. Lightly torch the meringue using a blow torch to brown and highlight the surface. Decorate with fresh rosemary sprigs, fresh cranberries, and sugared cranberries. Serve immediately or refrigerate for up to 2 days for optimal freshness.

Notes

  • Handling the cake while warm and rolling it immediately helps avoid cracking.
  • Using a kitchen towel dusted with powdered sugar prevents sticking when rolling the cake.
  • Allowing the filled cake to chill helps stabilize the filling and ease slicing.
  • The meringue topping is traditionally toasted with a blow torch; do so carefully and slowly to avoid burning.
  • Sugared cranberries add a decorative and festive touch with a sweet crunch.
  • The cake is best enjoyed on the day it is made but can be stored refrigerated for 1-2 days.

Keywords: Yule log, Bûche de Noël, Christmas cake, gingerbread cake, mascarpone filling, meringue topping, holiday dessert, festive cake, rolled cake

Find it online: https://liamjayne.com/yule-log-cake-recipe/