Vanilla Yule Log Cake Recipe
Vanilla Yule Log Cake: A delightful holiday treat featuring a light sponge cake rolled with a creamy vanilla filling. Simple yet elegant, this traditional dessert is adorned with a dusting of powdered sugar resembling snow. Perfect for festive gatherings, its sweet vanilla flavor and charming presentation capture the essence of the season.
Equipment
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Rubber spatula
- Whisk
- Jelly roll pan (approximately 15×10 inches)
- Parchment paper
- Rolling pin (optional)
- Offset spatula
- Serrated knife
Ingredients
For the Vanilla Sponge Cake:
- 3 large eggs separated
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Vanilla Buttercream Filling:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Frosting (Optional):
- ½ cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
Whip Up that Sponge!
- ● Preheat your oven to 375°F (190°C) and line your jelly roll pan with parchment paper.
- ● In a large bowl, whisk together the egg yolks, half the sugar, and vanilla extract until pale yellow and thickened. This will take about 3-4 minutes with an electric mixer.
- ● In a separate bowl, using clean beaters, whip the egg whites with the remaining sugar until stiff peaks form. You should be able to flip the bowl upside down without the mixture budging.
- ● Gently fold the whipped egg whites into the egg yolk mixture using a rubber spatula. Be careful not to deflate the batter.
- ● In a separate bowl, whisk together the flour and salt. Sift the dry ingredients into the wet ingredients and fold until just combined. Don’t overmix!
- ● Pour the batter evenly into your prepared jelly roll pan and gently spread it into a uniform layer. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
The Great Roll Up!
- ● As soon as the cake comes out of the oven, carefully dust it with powdered sugar. Invert the cake onto a clean kitchen towel dusted with more powdered sugar. Carefully peel off the parchment paper.
- ● Starting from a short end, use the kitchen towel to loosely roll up the cake like a Swiss roll. Let it cool completely in this rolled-up position. This helps the cake retain its shape for later.
Craft the Creamy Filling
- ● While the cake cools, whip up the vanilla buttercream. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the heavy cream and vanilla extract until smooth and spreadable.
Unroll and Fill
- ● Once the cake is cool, carefully unroll it onto a flat surface. Spread a generous layer of vanilla buttercream filling all over the cake, leaving a 1-inch border at the long end (this will be the seam when you roll it back up).
- ● Using the kitchen towel as an aid, carefully but firmly re-roll the cake from the long end where you left the border. Trim off any uneven ends.
Frosting Magic (Optional)
- ● To create a classic Yule Log look, you can frost the cake with chocolate. In a small saucepan, heat the heavy cream and butter over medium heat until just simmering.
- ● Remove from heat and add the chocolate chips. Let sit for a couple of minutes, then whisk until smooth and glossy.
- ● Allow the chocolate ganache to cool slightly until it reaches a spreadable consistency. Pour the ganache over the rolled cake, letting it drip down the sides to create a bark-like effect.
- ● Use an offset spatula to smooth the top and sides.