Yule Log Mastery: A Comprehensive Guide to Holiday Baking

Yule Log Mastery: A Comprehensive Guide to Holiday Baking

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Christmas holds unique significance for each person. For some, it’s about celebrating with loved ones, while for others, it’s a special day for giving gifts and spreading joy. Regardless of your interpretation of Christmas, a festive dinner followed by a traditional dessert is a must. While a hearty Christmas dinner is unmatched, the dessert is what truly excites everyone. That’s why you must put your best effort into it. So, if you value tradition but also desire a delicious sweet treat on the table, consider making a Yule log.

Despite its fancy name, creating a Yule log is relatively straightforward. This dessert involves a sponge cake rolled into a roulade with cream in the middle. Success depends on following the recipe diligently. Avoid cutting corners or omitting essential ingredients.

The cake requires approximately two hours and 20 minutes to make, with an additional one hour needed for cooling. In summary, you’ll invest four and twenty minutes of your time in crafting this French dessert. While the internet offers numerous recipes, it’s best to stick to a single one.

How To Make The Perfect Yule Log 

If you’re a beginner looking to impress your guests this Christmas, follow this recipe for the perfect yule log for your holiday party carefully. To prepare this delightful dessert, you’ll need the following kitchen tools: a stand or electric mixer (any brand will suffice), a piping bag, a large piping tip, and a 12×17-inch baking sheet.


For the Chocolate Cake:

– 2/3 cup all-purpose flour (approximately 80 grams)

– 1/3 cup unsweetened cocoa powder (around 33 grams)

– 1/2 tsp salt

– 7 large eggs at room temperature, separated into whites and yolks

– 1 cup granulated sugar (divided into two halves, about 200 grams)

– Confectioners’ sugar for dusting

For The Meringue Mushrooms:

– 2 egg whites at room temperature

– 1/8 tsp cream of tartar

– 6 tbsps superfine sugar

– Cocoa powder for dusting

– 2 ounces of melted semi-sweet chocolate

For the Filling:

– Approximately 1 1/4 cups of cold heavy whipping cream (about 300 mL)

– 1/3 cup sifted confectioners’ sugar (around 40 grams)

– 1/2 tsp vanilla extract

For the Frosting:

– 1 1/4 cups of softened unsalted butter (approximately 284 grams)

– 1/4 tsp salt

– 8 tbsps of sifted cocoa powder (about 48 grams)

– 2 and 3/4 cups of sifted confectioners’ sugar (approximately 330 grams)

– 1 tsp vanilla extract

– 2 to 3 tbsps heavy whipping cream

For The Garnish:

– Sugared Cranberries

– Sugared Rosemary

– Confectioners’ Sugar


For the Cake:

When measuring your ingredients, always use a scale. While filling your measuring cups, level out the dry ingredients and use a knife to remove any excess. Avoid eyeballing your ingredients because the accuracy of your measurements is crucial for baking.

1. Start by preheating your oven to 350°F (176.66°C). Lightly grease your 12×17-inch baking pan, ensuring it is clean and dry. Wipe away any excess grease with a paper towel after spraying. Line the pan with parchment paper and lightly grease the paper. Set the pan aside.

2. In a medium bowl, sift together the flour, cocoa powder, and salt. Sifting ensures a fine, easily mixable consistency.

3. In a large mixing bowl, add the egg yolks. Beat them until they double in volume and become velvety. Then, add 3/4 cup of sugar and continue beating until the mixture is pale and fluffy, which should take about 2 minutes. Gradually add sugar to maintain the mixing speed. Finally, sprinkle in the flour mixture and beat until everything is combined.

4. Clean the beaters and, in another large bowl, beat the egg whites on medium until they become light and frothy. Slowly add the remaining 1/4 cup of sugar while the mixer runs. Continue beating until stiff peaks form, which should take about four minutes. Fold the beaten egg whites into the yolk mixture without stirring, allowing white streaks to disappear. Spread the batter evenly on the prepared pan.

5. Bake for twenty minutes or until the cake springs back when gently pressed. Dust a towel with confectioner’s sugar and invert the hot cake onto it. Remove the pan, peel off the parchment, and prepare to roll the cake. Once rolled, place it on the counter seam side down to prevent unrolling and let it cool. Think of it like rolling sushi; you need tight rolls and a firm grip.

For the Meringues:

  1. Reduce the oven temperature to 200°F (93°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, add cream of tartar to the egg whites.
  3. Beat on medium until frothy and doubled in volume.
  4. Gradually add the sugar while continuing to beat. Keep beating until you achieve stiff, glossy peaks, which should take about 5 minutes.
  5. Transfer the mixture to a piping bag and ensure it’s not loose.

For the Stems:

1. Squeeze the piping bag while moving the tip to create approximately 1-inch-tall columns.

2. For the tops, place the piping tip at least half an inch above the parchment and squeeze the bag until you reach your desired size.

3. Finish by lightly dusting the tops and stems with cocoa powder. Bake the meringues for two hours, then remove them and let them cool until they easily come off the paper.

4. Dip the mushroom tops in chocolate and allow them to rest.

For the Filling:

  1. Beat the heavy cream on medium in a large bowl until it thickens, then add sugar and vanilla.
  2. Continue beating until stiff. Unroll the cake, leaving it on the towel; spread the cream all over, leaving at least an inch of border.
  3. Roll the cake again, scrape off excess cream, and refrigerate.

For the Frosting:

1. In a mixing bowl, add butter and salt, and beat on medium until smooth. Then, add cocoa powder and beat until the dry and wet mixtures combine. Scrape the bowl’s edges to keep it clean. Switch to low and beat in confectioner’s sugar and vanilla.

2. Gradually add cream and increase the mixture’s speed until fluffy.

3. Remove the cake from the fridge, cut both ends diagonally, place the log on a serving plate, and spread the frosting, leaving the ends exposed. Decorate with confectioners’ sugar, meringue mushrooms, cranberries, and rosemary. Refrigerate until ready to serve. For an adventurous touch, add a dollop of whipped cream to each slice.

Final Thoughts

If you’re new to making a Yule log, don’t fret. This recipe is easy to follow. The dessert is straightforward and demands only your attention. As you begin baking and assembling the dish, you’ll discover it’s simpler than you might have imagined. Christmas is a wonderful holiday, and what better way to enhance the season than by creating a dessert worthy of Instagram?